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Italian Stacked Eggplant

Italian Stacked Eggplant

Serves: 2

Category: Main Dishes - Vegan

Average Rating: 
Rated by: 4 members

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Simple and delicious—you can’t go wrong with this six ingredient recipe. Use good quality tomatoes and lots of fresh basil.

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1/2 cup no-salt-added pasta sauce
1 medium eggplant, peeled and cut crosswise into 1/2 inch rounds
3 large tomatoes, sliced
5 cloves garlic, minced
3 tablespoons fresh basil leaves, rolled and sliced
1/2 teaspoon dried oregano


Preheat oven to 350 degrees F.

Cover bottom of a baking dish with pasta sauce. Place half of the eggplant slices on the sauce, top with tomato slices and the remaining eggplant slices. Sprinkle garlic, basil and oregano on top.

Cover baking dish with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until eggplant is tender.

Calories 134; Protein 5 g; Carbohydrates 28 g; Total Fat 1.8 g; Saturated Fat 0.3 g; Cholesterol 1.3 mg; Sodium 35 mg; Fiber 11.6 g; Beta-Carotene 1245 ug; Vitamin C 35 mg; Calcium 84 mg; Iron 2 mg; Folate 90 ug; Magnesium 70 mg; Zinc 0.9 mg; Selenium 2.5 ug

Comments (2):



06/28/2016 12:50 AM

Rated this recipe:

These are excellent. I used about 1 cup of tomato sauce and placed half of the sauce on the bottom of the dish and then topped each stack with a spoonful of sauce and sprinkled with garlic. This is what the picture looks like but the directions say otherwise.


06/30/2016 09:47 AM

Rated this recipe:

I made this dish last night for company. I mixed some no-oil home-made pesto from the freezer in the sauce. It did take about 45 minutes to cook in my oven. It was a big hit, and easy to prepare since you don't have to pre-cook the eggplant. I used Glen Muir tomato sauce, since it is the only low-sodium tomato sauce in my area (Minnesota).