Baked Eggplant Stacks with Roasted-Tomato Sauce

Ingredients

• 0.5 cup cooking wine dry red
• 0.5 cup cooking wine dry white
• 9 inch eggplant ( 2 medium)
• 4 ounces feta cheese crumbled
• 20 large garlic cloves peeled ( 2 large heads)
• 1 cup onion sliced
• 1.5 cups onion diced divided
• 1 teaspoon oregano fresh chopped
• 0.5 teaspoon pepper freshly ground
• 1 pound plum tomatoes 
• 0.3 teaspoon salt 
• 20 ounce pkt spinach frozen dry thawed drained chopped
• 1 cup vegetable broth canned

Equipment

• frying pan
• baking sheet
• sauce pan
• oven
• blender
• baking pan

Directions

1. Preheat oven to 42
2. Place tomatoes in a shallow baking dish coated with cooking spray.
3. Bake at 425 for 30 minutes. Set aside.
4. Heat a medium saucepan over medium-high heat.
5. Add 1 cup diced onion; saut 3 minutes. Stir in tomatoes, red wine, oregano, pepper, and 1/4 teaspoon salt; bring to a boil. Reduce heat; simmer 20 minutes.
6. Place tomato mixture in a blender; process until smooth. Set aside; keep warm.
7. Place a saucepan coated with cooking spray over high heat.
8. Add sliced onion; saut 5 minutes.
9. Add wine and garlic. Bring to a boil; cook 5 minutes. Stir in broth; bring to a boil. Reduce heat; simmer 20 minutes.
10. Place garlic mixture in a blender; process until smooth. Set aside; keep warm.
11. Sprinkle 1/4 teaspoon salt over eggplant.
12. Place half of eggplant in a single layer on a baking sheet coated with cooking spray; broil 5 minutes on each side or until lightly browned. Repeat procedure with remaining eggplant; set aside.
13. Place a large nonstick skillet coated with cooking spray over medium-high heat.
14. Add 1/2 cup diced onion; saut 3 minutes.
15. Add spinach; cook 10 minutes, stirring frequently.
16. Remove from heat; stir in cheese.
17. Preheat oven to 42
18. Arrange 6 eggplant slices, 2 to 3 inches apart, on a baking sheet.
19. Spread 2 1/2 tablespoons spinach mixture over each slice. Stack each with another eggplant slice, an additional 2 1/2 tablespoons spinach mixture, and remaining slices.
20. Bake at 425 for 15 minutes. Arrange 1 eggplant stack on each of 6 plates; spoon 1/3 cup tomato sauce and 2 tablespoons garlic sauce on each plate.
21. Garnish with oregano, if desired.