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Parve
Easy
8 Servings
Allergens 
No Allergens specified
This is the perfect side dish for a Friday night meal when you’re looking for one more thing to serve alongside the potato kugel. These mini towers are fun and bursting with flavor. It’s eggplant and tomato sauce like you’ve never seen before, and it is So. Good.
Yields 8-10 stacks
1 large eggplant, cut into thin rounds
1/4 cup Tuscanini Tomato Paste
2 tablespoons lemon juice
2 tablespoons Tuscanini Olive Oil
2 tablespoons vinegar
2 tablespoons honey
1/4 cup chopped parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon salt
1 teaspoon crushed red pepper
1 teaspoon onion powder
2 cubes Gefen Frozen Garlic
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius) on the convection bake setting.
Combine tomato paste, lemon juice, olive oil, vinegar, and honey with all the herbs and spices.
Salt and dry the eggplant, then toss them with the tomato paste mixture. Stack the rounds in muffin tins until they reach the top.
Tightly cover the tin with aluminum foil and bake for 30 minutes. Uncover, and return to the oven for five more minutes. Gently scoop them out of the muffin tins and serve.
Food and Prop Styling by Shiri Feldman. Food and Prep Styling by Chef Suzie Gornish. Photography by Felicia Perretti.
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