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Friday, August 27, 2021

Eggplant Stacks, A Jimmy Carter Family Recipe.

When you see a chubby shiny eggplant, think of this recipe! While eggplant is one of those vegetables I am learning to enjoy, cooked in new ways, I knew right away what I first read this recipe I would enjoy it, and I do each time it is made!


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 company 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. 

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. 


Eggplant Stacks will also make a fine meatless meal for those times you wish to eat less meat or 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!

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
adapted from: The family recipes of Jimmy and Roslyn Carter
350-degree oven
Updated: 08.27.2021

1 large eggplant, peeled if desired (the peel can toughen up when baked....) sliced 1 inch thick. Keep the butt end separate, dice, 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, saute 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.....

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. 


UPDATE:  For your convenience, a "copy and paste" version of Eggplant Stacks has been included below. 

#wholefoodingredients

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Printable "copy and paste" version:

Eggplant Stacks
adapted from: The family recipes of Jimmy and Roslyn Carter
350-degree oven

1 large eggplant, peeled if desired (the peel can toughen up when baked....) sliced 1 inch thick. Keep the butt end separate, dice, 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, saute 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. 

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Would you like to comment?

  1. I grow eggplant and usually use it in my marinara meat sauce. I really need to try this recipe!
    Thank you for sharing it at the Friday with Friends link party.
    RR

    ReplyDelete
    Replies
    1. 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.

      Delete
  2. I can't wait to try this recipe. I am always looking for a new way to cook eggplant and this looks and sounds delicious!

    ReplyDelete
    Replies
    1. It is a favorite around here, even for our cheddar person! Thanks for stopping by, I appreciate it.

      Delete
  3. Oh, I really enjoy eggplant and this looks good!!

    Thanks for sharing the recipe and also for your ongoing support for Weekend Cooking!

    ReplyDelete
    Replies
    1. Marg, you are so welcome! And I hope you enjoy this dish!

      Delete
  4. Great 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

    ReplyDelete
    Replies
    1. Nancy, thanks for stopping by! Have a great week ahead.

      Delete
  5. This sounds delicious! I'm definitely going to try these.

    Found you on Inspire Me Monday.

    ReplyDelete
    Replies
    1. Hello Harper! I hope you enjoy this as much as we do, thanks for stopping by!

      Delete
  6. This 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.

    ReplyDelete
    Replies
    1. Thank you Helen, and thanks for hosting What's For Dinner Sunday!

      Delete
  7. I wish Mr BFR liked eggplant more. He eats it, but doesn't want it too often. This looks so good.

    ReplyDelete
    Replies
    1. We 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...

      Delete
  8. These 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.

    ReplyDelete
    Replies
    1. Thanks Joanne, I hope you enjoy this dish as much as we do! Have a great week ahead.

      Delete
  9. I just bought some eggplant~ Thanks for sharing at the Meatless Monday linky!

    ReplyDelete
    Replies
    1. Helen, you are welcome! I have enjoyed this new link party and look forward to see what other share for new meal inspiration.

      Delete

Comments always appreciated, at Scratch Made Food! Thank you for stopping by!