Name: Eggplant Tomato Stack
Total time: 2 h
Yield: 8
Ingredients: 3 medium eggplants, cut into ¼-inch rounds; 2 Tbsp + 1 tsp salt; ⅓ cup extra-virgin olive oil, divided; 1 large white onion, diced; 3 cloves garlic, minced; 1 tsp chile powder; 1 28-oz can crushed tomatoes; ½ tsp cinnamon; 1 tsp sugar; 1 Tbsp dried oregano; ½ cup parsley, chopped, divided

VMG Recipes