or try these tips One hyper link per recipe. All posts require mod approval and are auto removed until so How to submit a well formatted recipe can be found here. All recipes must be formatted properly.Garnish each stack with a sprinkle of slivered basil.Share your cooking repertoire with our community!ĭessert Beef Pasta Pork Poultry Seafood Vegetarian Discussion Drink Budget Question Picture.Top each round with two tablespoon of tomato sauce, a teaspoon of parmesan, 2 tablespoons of mozzarella, and a sprinkle of slivered basil (don't add basil to the top of the stacks) Repeat with two more layers, using the larger slices for the middle layer and the smaller ones for the top. Arrange the 8 (or 9) largest eggplant rounds on the prepared parchment-line pan. Divide the total number of eggplant slices by 3 and that's how many stacks you'll have. Assemble the Stacks: Line a jellyroll pan with parchment paper.Add minced garlic (if using) and simmer 10 minutes longer. Cook sauce at a simmer, partially covered, for 20 minutes. Stir in dried basil, salt, crushed tomatoes, tomato paste and honey. Add chopped onion and cook for about 8 minutes until very soft and starting to brown. Make the Tomato Sauce: While the eggplant is baking, make the sauce: heat olive oil in a large cooking pot or dutch oven oven medium heat.Remove tray from oven and let eggplant cool for a few minutes so you can handle it. Flip slices and bake for another 15 minutes until the eggplant is softened and lightly browned in spots. Sprinkle eggplant slices with a little salt (1 teaspoon or so) and a few grinds of fresh pepper. Arrange breaded eggplant on lightly oiled baking sheet. Flip and press the other side in to help the crumbs adhere. Press an eggplant slice down into the breadcrumbs. Dip each eggplant slice into milk and turn to coat. Mix Panko with basil and ½ teaspoon salt and spread onto a plate. Lightly oil a baking sheet or jellyroll pan. Bread and Bake the Eggplant: Preheat oven to 375✯.If you cook this recipe, I hope you'll come back to leave a comment and a star rating. Here's the recipe for Eggplant Parmesan Stacks. Panning The Globe's Grilled Zucchini Caprese Salad Stacks.Panning The Globe's Spicy Moroccan Sweet Potato Stacks.Cooking Light's Chicken Enchilada Stacks.Cooking Light's Tomato Stack Salad with Corn and Avocado.Want a great cocktail to go with your eggplant stacks? Try Eddie's Perfect Manhattan HERE ARE A FEW MORE DELICIOUS 'STACKED UP' RECIPES YOU MIGHT ENJOY: If you're a fellow fan of eggplant parmigiana, don't miss these other similar recipes on Panning The Globe : no-noodle eggplant lasagnaand no-fry-eggplant parmesan These eggplant towers are so photogenic! I couldn't stop taking pictures of them. Serve two stacks per person for a more filling dinner.One stack per person is great for a starter or for a light supper with salad and bread on the side.20 minutes before dinner, put the stacks in the oven and bake.Set the stacks on a parchment-lined baking sheet Assemble the stacks by layering eggplant slices with sauce, cheese and fresh basil.The sauce and the eggplant should be ready at about the same time.While the eggplant bakes, make the sauce.Bake breaded eggplant in a 375º oven for 40 minutes.Bread the eggplant by dipping it into milk and then crumbs.They're both delicious but the towers are very fun and festive, perfect for a celebratory occasion. Vertical eggplant parmesan has a very different vibe from a casserole. I wasn't even planning to blog about them, but they were a "wow!" As soon as they came out of the oven, I took one look at these towers of breaded eggplant rounds, held together with layers of thick rich tomato sauce and melted cheese, and I decided I had to share the recipe with you.Īll I really did was change the architecture of one of my favorite comfort foods casseroles, keeping the flavors essentially the same. I concocted these eggplant parmesan stacks a couple of weeks ago for a Friday night, casual, on-the-couch dinner with friends. It's platters of appetizers and small bites out on the coffee table, so we can plop down on the couch and stay there. Dinner is casual to the point of not even sitting at the dinner table. It's the end of the week and we're ready to give ourselves over to celebratory exhaustion. The cooking theme on Fridays at my house is usually about what I can make that goes well with a cocktail. These scrumptious towers of eggplant parmigiana make a festive appetizer, lunch or dinner. These Eggplant Parmesan Stacks are an architectural redesign of classic eggplant parmesan only healthier because the eggplant is baked, not fried.
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