A Carter Family recipe.
While it has been many years since Jimmy Carter was president, this has been enjoyed by our family along the way. It is one of those dishes that is just as good to offer up to your dinner guests as it is to your own loved ones any day of the week. Eggplant Stacks are easily made with fresh vegetables, a few whole wheat bread crumbs, and a sprinkle of cheese.
Eggplant Stacks, A Jimmy Carter Family recipe.
adapted from: The family recipes of Jimmy and Roslyn Carter
350-degree oven
salt and pepper
olive oil
1 small onion
2 cloves of minced garlic
2 c minced tomatoes (14 oz. can drain well)
1/4 t thyme leaves, crumbled
additional salt and pepper
1/4 c minced parsley
1/2 c (1 slice) fresh whole wheat bread crumbs
1 c grated Swiss cheese OR thin sliced Swiss Cheese
Place eggplant pieces on a flat baking pan, brush with oil, season with salt and pepper, broil until lightly brown, turn and repeat.
Remove eggplant slices from the broiler, set aside.
In a skillet, add 2 T olive oil, sauté the onion and garlic along with the diced eggplant, until golden, add the thyme, and season with salt and pepper.
Spoon the mixture evenly onto the eggplant slices.
Evenly sprinkle with the grated Swiss cheese or top with a thin slice.
Storage options for Eggplant Stacks. Store covered in the refrigerator for up to three days. Reheat in a 350-degree oven for about 10 minutes. I do not recommend freezing this dish.
Storage options for Eggplant Stacks. Store covered in the refrigerator for up to three days. Reheat in a 350-degree oven for about 10 minutes. I do not recommend freezing this dish.
Under that blanket of cheese is a delicious side dish you will love.
I must admit, that Eggplant Stacks are not the most attractive vegetable dish you will ever make, but it will be one of the best tasting vegetable side dishes in a long time. Why? Because of the vibrant flavors! Starting with the roasted eggplant slices, onto the herbed tomato topping, and finally the nutty flavor from the Swiss Cheese! You will notice that we have one who does not enjoy Swiss Cheese, and the Cheddar is a fine substitute.
For those meatless Mondays this recipe is one to choose!
Eggplant Stacks will also make a fine meatless meal for those times you wish to eat less meat, no meat or even more vegetables! Personally, I enjoy a meatless meal from time to time, especially when I have beautiful vegetables to work with! For a delicious meatless dinner, I would suggest Eggplant Stacks along with Whole Wheat Ricotta Gnocchi and Easy Baked Mushrooms with Thyme and Garlic. Whatever you decide, I hope you decide to make this recipe, otherwise, you are missing out!
Some additional thoughts on this recipe:
If you are not Swiss Cheese fans, cheddar is a great substitution.
The eggplant slices are broiled, not fried in oil.
The tomato topping is perfect with the whole wheat bread crumbs.
Ingredients needed for this recipe:
- eggplant
- onion
- garlic
- olive oil
- salt
- pepper
- thyme
- tomatoes
- parsley
- fresh whole wheat bread crumbs
- Swiss cheese
You will also need the following:
- cutting board
- kitchen knife
- pastry brush
- large baking sheet
- skillet
- measuring spoons
- measuring cups
- serving platter
Now we are ready to begin!
Eggplant Stacks, A Jimmy Carter Family recipe.
adapted from: The family recipes of Jimmy and Roslyn Carter
350-degree oven
UPDAED: 12.09.2023
1 large eggplant, peeled (the peel can toughen up when baked....) sliced 1 inch thick. Keep the butt end separate, dice, and add to the tomato mixture.
1 large eggplant, peeled (the peel can toughen up when baked....) sliced 1 inch thick. Keep the butt end separate, dice, and add to the tomato mixture.
salt and pepper
olive oil
1 small onion
2 cloves of minced garlic
2 c minced tomatoes (14 oz. can drain well)
1/4 t thyme leaves, crumbled
additional salt and pepper
1/4 c minced parsley
1/2 c (1 slice) fresh whole wheat bread crumbs
1 c grated Swiss cheese OR thin sliced Swiss Cheese
Place eggplant pieces on a flat baking pan, brush with oil, season with salt and pepper, broil until lightly brown, turn and repeat.
Remove eggplant slices from the broiler, set aside.
In a skillet, add 2 T olive oil, sauté the onion and garlic along with the diced eggplant, until golden, add the thyme, and season with salt and pepper.
Stir in the tomatoes, cook, and stir until most of the moisture is gone.
Stir in the bread crumbs and parsley.
Spoon the mixture evenly onto the eggplant slices.
A slice of cheddar! Yes, not everyone at our table likes Swiss Cheese.....
Bake for 15-20 minutes. Serve.
Storage options for Eggplant Stacks. Store covered in the refrigerator for up to three days. Reheat in a 350-degree oven for about 10 minutes. I do not recommend freezing this dish.
UPDATE:
For your convenience, a "copy and paste" version of Eggplant Stacks has
been included below.
You may also enjoy: 
#wholefoodingredients
#scratchmadefoodforyourfamily
#WholeWheatThat’sGoodToEat!
Scratch Made Food! & DIY Homemade Household featured at Senior Salon Pit Stop link-up and Blog Hop.
Thanks
for stopping by!
We
offer new and delicious recipes as well as DIY ideas for your home, regularly.
Feel free to drop us an email request for any question or recipe you may be
looking for. In addition, like all our guests, we invite you to come for a visit
again and again for new recipes, and my down-home take on frugal ways to keep
your home in tip top shape.
Hey
you, don’t miss a post! Please consider following Scratch Made Food! & DIY
Homemade Household. To follow by email, and/or by RSS feed, complete the
application located on the right-hand side of the blog. Please Note,
some posts may contain affiliate links, thank you for supporting Scratch
Made Food! & DIY Homemade Household.
PS,
friends, and family who love good food and household ideas might love us too!
Tell them about us, and thanks for the referral!
You may also enjoy, Creative writing from the heart... stories of life,
living, and family.
Scratch
Made Food! & DIY Homemade Household proudly shares with these generous link
parties featured here.
Printable "copy and paste" version:
Eggplant Stacks, A Jimmy Carter Family recipe.
adapted from: The family recipes of Jimmy and Roslyn Carter
350-degree oven
adapted from: The family recipes of Jimmy and Roslyn Carter
350-degree oven
UPDAED: 12.09.2023
1 large eggplant, peeled (the peel can toughen up when baked....) sliced 1 inch thick. Keep the butt end separate, dice, and add to the tomato mixture.
salt and pepper
olive oil
1 small onion
2 cloves of minced garlic
2 c minced tomatoes (14 oz. can drain well)
1/4 t thyme leaves, crumbled
additional salt and pepper
1/4 c minced parsley
1/2 c (1 slice) fresh whole wheat bread crumbs
1 c grated Swiss cheese OR thin sliced Swiss Cheese
Place eggplant pieces on a flat baking pan, brush with oil, season with salt and pepper, broil until lightly brown, turn and repeat.
olive oil
1 small onion
2 cloves of minced garlic
2 c minced tomatoes (14 oz. can drain well)
1/4 t thyme leaves, crumbled
additional salt and pepper
1/4 c minced parsley
1/2 c (1 slice) fresh whole wheat bread crumbs
1 c grated Swiss cheese OR thin sliced Swiss Cheese
Place eggplant pieces on a flat baking pan, brush with oil, season with salt and pepper, broil until lightly brown, turn and repeat.
Remove eggplant slices from the broiler, set aside.
In a skillet, add 2 T olive oil, sauté the onion and garlic along with the diced eggplant, until golden, add the thyme, and season with salt and pepper.
Stir in the tomatoes, cook, and stir until most of the moisture is gone.
Stir in the bread crumbs and parsley.
Spoon the mixture evenly onto the eggplant slices.
Evenly sprinkle with the grated Swiss cheese or top with a thin slice.
Bake for 15-20 minutes. Serve.
Storage options for Eggplant Stacks. Store covered in the refrigerator for up to three days. Reheat in a 350-degree oven for about 10 minutes. I do not recommend freezing this dish.
~~~~
I grow eggplant and usually use it in my marinara meat sauce. I really need to try this recipe!
ReplyDeleteThank you for sharing it at the Friday with Friends link party.
RR
Eggplant is not my favorite vegetable (there I said it) but I have a couple of recipes where I really enjoy it, and this is one of them. I hope you enjoy this recipe as much as we do, and thanks for hosting, I appreciate it.
DeleteI can't wait to try this recipe. I am always looking for a new way to cook eggplant and this looks and sounds delicious!
ReplyDeleteIt is a favorite around here, even for our cheddar person! Thanks for stopping by, I appreciate it.
DeleteOh, I really enjoy eggplant and this looks good!!
ReplyDeleteThanks for sharing the recipe and also for your ongoing support for Weekend Cooking!
Marg, you are so welcome! And I hope you enjoy this dish!
DeleteGreat recipe for eggplant. When I make it it will be vegan and I'll use my own vegan cheese (made with chopped soaked almonds, nutritional yeast, and garlic powder). Saw this at What's for Dinner, where I shared "Healthy Recipes and Techniques to Spice Foods with Healing Turmeric." Please stop by and take a look-see. Nancy Andres @ Colors 4 Health
ReplyDeleteNancy, thanks for stopping by! Have a great week ahead.
DeleteThis sounds delicious! I'm definitely going to try these.
ReplyDeleteFound you on Inspire Me Monday.
Hello Harper! I hope you enjoy this as much as we do, thanks for stopping by!
DeleteThis really looks delicious!! Pinned - Now I'm on a quest for a beautiful eggplant! Thanks for sharing at the What's for Dinner party. Hope you're having a great week.
ReplyDeleteThank you Helen, and thanks for hosting What's For Dinner Sunday!
DeleteI wish Mr BFR liked eggplant more. He eats it, but doesn't want it too often. This looks so good.
ReplyDeleteWe have enjoyed this through the years. I only have a couple recipes for eggplant I enjoy and this is one of them. My folks did not eat eggplant, and I have looked to find recipes, so I can enjoy it. I try to cook all vegetables...
DeleteThese sound delicious! I have an eggplant in my fridge that I got in one of our veggie boxes and I really wasn't sure what to do with it. I'll have to try making these. Pinned.
ReplyDeleteThanks Joanne, I hope you enjoy this dish as much as we do! Have a great week ahead.
DeleteI just bought some eggplant~ Thanks for sharing at the Meatless Monday linky!
ReplyDeleteHelen, you are welcome! I have enjoyed this new link party and look forward to see what other share for new meal inspiration.
DeleteI love eggplant and thought that I was familiar with most ways of preparation but this is a new one. Definitely will try. Bernadette, https://newclassicrecipe.com
ReplyDeleteI have been making this since the days of his administration and it was featured in a magazine article. I am NOT the biggest eggplant fan, but this recipe is good and even I enjoy it!
DeleteI like eggplant and this looks like another delicious way to serve it!
ReplyDeletePat, if you like eggplant, you will really enjoy this dish! Thanks so much for stopping by, I appreciate it.
DeleteMan this sounds good. I love eggplant with cheese. Thanks for sharing at the What's for Dinner party -
ReplyDeleteHelen, thank you for hosting, it is always fun to share with your readers! Have a great week ahead, take care.
DeleteThis sounds fantastic!
ReplyDeleteThanks bunches for sharing this recipe with Sweet Tea & Friends this month dear friend.
Paula, thanks so much. I appreciate being able to share with your readers at Sweet Tea and Friends!
Delete