Eggplant Stack with Chunky Tomato Sauce

So eggplant seems to be one of those vegetables where people either love it or hate it. Well, let’s just say I’m definitely on the love team. It just has this unique flavour and texture that no other vegetable has and I just feel that it is really under appreciated (or maybe it’s just the people I know…) Anyway, killing two birds with one stone here because 1. I haven’t actually cooked with eggplant personally as my Dad is the main chef at home and 2. The theme for the Masterchef Australia competition this week is Eggplant so I definitely had to try create something! Just a few simple ingredients put together and you’ve got a match made in heaven. This one probably took about 30 minutes all up so very straight forward! Total cost for this meal I’d say is approximately $4 per serving! Here’s what I did

Eggplant Stack with Chunky Tomato Sauce 

What you’re going to need

1 eggplant, sliced approximately 0.5 cm thick (mine yielded 12 slices)

1 tablespoon olive oil

pinch sea salt

Tomato sauce

1 tin diced Italian tomatoes

4 mushrooms, sliced

1/2 teaspoon ground oregano

1/4 teaspoon brown sugar

salt and pepper, to taste

Herbed crumb

3 slices stale bread

1/2 teaspoon mixed herbs

light drizzle olive oil

pinch salt (optional)


My recommendation is to get your sauce going first. I wanted this to be quite thick and chunky for serving in order to preserve the defined layers. 

1. Preheat oven to 200 degrees Celcius

2. In a small frypan/saucepan on a medium heat, add your tomatoes. Once this starts to warm through, add the sugar, oregano and seasoning. Once combined and simmering away, add the mushrooms and stir them through ensuring they are coated completely with the sauce. Reduce the heat to low and leave to simmer away whilst you prepare the other elements

3. For the eggplant, place the slices on a lined baking tray. Using a pastry brush, brush a light coat of olive oil onto each slice making sure not to drench them. Sprinkle some salt over the top. Place in the oven on the middle shelf. Cook for about 15-20 minutes

4. For the crumb (please make your own they taste so much better than packet crumbs), add the bread to a food processor or pulse blender and process until a thick crumb is established (you don’t want it to be too fine)

5. Sprinkle onto a lined baking tray and drizzle with a little bit of oil .Sprinkle the herbs. Place on the top shelf in the oven

6. By the time the crumbs are in the oven, the eggplant will be getting pretty close to ready. Stir your sauce to make sure it’s thickening up nicely (if you’re finding that it’s not, add 1/2 teaspoon cornflour). Crumbs will take about 5-10 minutes

7. Once all your elements are good to go, it’s time for the assembly! Place your first slice of eggplant on the plate. Spoon some sauce (not a heaped spoon otherwise major spillage is going to happen) and then repeat! Stack as high as you’re willing to go! Top with crumbs and voila!


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