Recipe: Roasted Eggplant, Steak Tomatoes, and Balsamic Caramelized Onion Stacks

Not sure what to do with an eggplant? Just slice it and roasted it in the oven with olive oil and create a veggie stack, baked eggplant Parmesan, or eggplant burger! 

INGREDIENTS:

Yield: 6 Servings:

(1 serving =2 slices of eggplant, 1 slice of tomato, ½ cup of caramelized onions, and ½ oz goat cheese)

Ingredients:

·       1 medium sized eggplant, sliced

·       1 large steak tomato, sliced

·       1 cup of goat cheese, crumbled

Balsamic Caramelized Onions:

·       2 onions, thinly sliced

·       1/4 cup extra virgin olive oil (EVOO)

·       1/4 cup brown sugar

·       2/3 cup balsamic vinegar

DIRECTIONS:

Pre-heat oven to 350 º F. On a baking sheet, place the sliced eggplant. Pour 1/8 cup of EVOO in a small bowl and brush both sides of the eggplant slices with EVOO. Roast the eggplant slices for 45 minutes (flip slices over every 15 minutes). In frying pan, fry the onions in EVOO for a bout 5 minutes. Then add brown sugar and balsamic vinegar to the frying pan and cook on low heat for about 45 minutes until the onions are super sweet and yummy. Save the leftover balsamic vinegar to pour over your veggie stacks.

Veggies stacks: 1 eggplant slice, 1 tomato slice, 1/8 cup of onions, 1 slice of eggplant, 1/8 cup of onions, a sprinkle of goat cheese, 2 tablespoons of leftover warm balsamic vinegar (bottom to top).

Nutrition Information Per Serving: Food weight: 2.5, Calories: 237 kcal, Fat: 12 g, Cholesterol: 7 mg, Carbohydrate 28 g, Dietary Fiber: 6 g, Protein: 5 g, Sodium: 66 mg