Eggplant Towers is an admittedly un-clever name for this recipe. But I hesitate to call it lasagna or parmesean, because even deconstructed, it’s just simpler than all that. Anytime you have eggplant and some meaty tomato sauce, you can make this delightful dinner… which also served as breakfast for me twice with an egg. Who can go back to granola after that?!
The eggplant part of this recipe is so simple. Preheat the oven to 425 degrees. Line a baking sheet with foil and oil it lightly with a tablespoon of fat. I used coconut oil. Cut the eggplant in 1 inch slices and place on the baking sheet. Salt and pepper generously. Pop in the oven for 15 minutes, then take it out, flip the eggplant slices over, salt and pepper again, and bake for another 15 minutes. Voila.
I put more time into the ragu sauce because I had to thaw two gallon sized bags of frozen tomatoes because the gems still aren’t in season here yet. I made a ton of basic meat sauce and froze big portions of it for later. Ingredients included the thawed tomatoes, tomato paste, three pounds of ground beef, a few onions, salt, pepper, and …. goat heart!
This is a great trick I picked up from traditional food blogs years ago when I was making an effort to eat more offal. Take a frozen liver or heart and put it through the food processor with the grater attachment. It’s not pretty, but the result is a fine texture that can be easily mixed in with ground meat for sauces, meatloafs, casseroles, meatballs, etc. Give it a try! Works well with offal from chickens and beef too, in my experience. No one will be the wiser that it’s in the sauce and you can feel might for getting organ meat into your diet.
1 eggplant, sliced and baked (directions above)
4 cups ragu sauce (homemade or a good, organic bottled brand)
1/4 cup parmesean cheese (optional)
This makes 4 servings instantly or keeps well refrigerated for leftovers. On each plate to be served, place a large slice of eggplant, 1/3 cup sauce, and a sprinkle of parmesean. Repeat two more times to have three layers of eggplant, using smaller slices each time. Eat hot!