There’s something undeniably comforting about a layered dish that brings together rich flavors, tender textures, and a touch of nostalgia. Beef and eggplant stacks with tomato sauce do exactly that. This dish takes familiar ingredients and elevates them into something elegant and satisfying. It’s like a deconstructed lasagna, only lighter and fresher.
The magic begins with the eggplant. When sliced and roasted until golden, it becomes buttery and slightly smoky. Its softness is the perfect contrast to the savory depth of ground beef. Together, they form a delicious foundation that’s both hearty and wholesome.
The beef, seasoned with herbs and gently browned, adds substance without overpowering the other elements. A good tomato sauce ties it all together. Whether it’s homemade or store-bought, the sauce brings acidity and brightness, cutting through the richness and enhancing every bite. A sprinkle of fresh basil or parsley on top gives the final touch, making it as beautiful as it is tasty.
These stacks are ideal for dinner parties or weeknight meals when you want something comforting but not too heavy. They can be made in advance and warmed in the oven, which makes them perfect for hosting. Serve them on their own, or pair them with a crisp green salad or garlic bread for a fuller spread.
Beef and eggplant stacks are also a smart way to introduce more vegetables into your meals without compromising on flavor. They feel indulgent but are built on simple, whole ingredients. For anyone looking to reduce carbs without missing out on their favorite Italian-style dishes, this stack is a satisfying alternative.
The best part? You can customize it. Add a layer of cheese for richness, or use a spiced tomato sauce for an extra kick. However you build it, these stacks bring comfort and creativity to the table.
Ingredients
- 4 slices beef sirloin or ribeye
- 2 eggplant large,
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 onion chopped
- 1 can crushed tomatoes 400 g
- 2 tsp dried oregano
- Salt and pepper to taste
- Basil leaves for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants into 1/2-inch thick rounds. Sprinkle with salt and let sit for 10 minutes to draw out excess moisture. Rinse and pat dry.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the eggplant slices in batches until tender and slightly browned, about 2-3 minutes per side. Set aside.
- In the same skillet, heat the remaining tablespoon of olive oil. Add the garlic and onion and cook until softened, about 5 minutes.
- Add the crushed tomatoes, dried oregano, salt, and pepper. Simmer for 10 minutes, until the sauce thickens.
- Meanwhile, season the beef slices with salt and pepper. Heat a separate skillet over high heat and sear the beef for 2 minutes on each side.
- Place a slice of eggplant on a baking sheet. Top with a slice of beef and a spoonful of tomato sauce. Repeat the layers, finishing with a slice of eggplant on top.
- Bake in the preheated oven for 15 minutes, until heated through.
- Garnish with fresh basil leaves and serve hot.
Nutrition
Tried this out and it was just okay. The eggplant seemed a bit soggy. I prefer more crunch.
Nah, I think it’s supposed to be soft. Give it another try! You might like it better next time.
I also found the eggplant a bit mushy, maybe try grilling them instead? 😕
I’m not really a cook, so this was hard to follow. Can you simplify it more?
Yum! 🤤 I love layers in food, and eggplant is my jam. Will definitely make this again, so good!
Sounds delicious! I gotta try it too! 😋
Just made this and my kids wouldn’t eat it. They think eggplants are yuck. Gotta find better recipes for them.
This recipe is amazing! My family loved the combination of flavors. Will definitely make it again!
I don’t get the point of this. Why mix beef and eggplant? Sounds weird.
Is this even the right way to cook beef? Seems strange to bake it after searing. I’m skeptical.
Not bad! But takes more time than I thought. Should’ve ordered takeout instead.
Took too long? Really? I thought it was straightforward. Maybe you just gotta pace yourself or something.
Yeah, I hear you! Sometimes it’s just easier to get takeout, especially after a long day. But these stacks do look pretty tasty!
I found it kinda bland… I added some chili flakes and it helped a bit. But I think it needs something more, maybe a different sauce?
Yum! I love how the beef and tomato sauce come together. Perfect comfort food.
Delicious! My family loved it!
Lol my eggplant ended up mushy because I forgot the salt step. But still tasted alright. Gonna try again properly next time!
This was absolutely divine! The flavors melded perfectly together. Definitely a 5-star meal!
I didn’t understand why we salt the eggplant. What if I don’t?! Can I skip that part?
Okay, this was real good, but where’s the beef? Can I use chicken instead?
Where’s the beef? It’s in the title! But if ur making chicken, just call it chicken and eggplant stacks. 🤷♂️
You could totally use chicken! Just cook it a bit longer, but beef gives it a richer taste. 🥩🐔
Yummy! But next time, I might add some cheese on top for extra flavor. 😋
Super easy to make and tasty! I added some mozzarella cheese on top for extra flavor.
I love the idea of adding cheese! Makes everything better, right?
Will definitely try this, but what is beef? I thought eggplant only go with chicken?
I didn’t have basil, so I used spinach instead. Was still delicious!
Sounds tasty! Spinach is a great substitute. I’m glad it turned out well for you! 😋
Wait, was that a good idea? Spinach instead of basil? I thought basil was necessary for flavor. 🤔
This recipe is just okay. The eggplant was kinda mushy for me.