We like to pair them with a side of pasta and salad. Remove from the oven and stack them up 3-4 high and garnish with a sprig of basil!Įnjoy them as an appetizer, side dish or vegetarian main. Place them back in the oven to melt the cheese. Once the slices are brown on both sides, add a small dollop of sauce onto each round and top with a small slice of mozzarella. While you could pan fry the slices, I prefer baking them because it makes them lighter and it makes less mess! Then flip all the slices and brown them on the opposite side for another 15 minutes. Bake them in a 400 F oven for 15 minutes to let them brown. So we bread the eggplant and place it on a sheet pan coated with oil. I'm always partial to panko breadcrumbs because they provide more texture and crunchy bite to the final product. And the egg, in turn, helps the breadcrumbs stick. The flour helps dry off the eggplant so the egg will stick to it. We'll use a three part dredge with dishes set up with seasoned flour, egg and seasoned breadcrumbs, respectively. It's important to slice the eggplant thinly because it makes it less bitter and provides a higher breading to veggie ratio. Tomatoes: Use any ripe, meaty summer tomato. And unless you grew up eating and loving it, odds are you have no idea what to do with it! This recipe makes a delicious vegetarian dinner, side dish or appetizer will have you crossing your fingers that eggplant shows up in your CSA! How to Make Eggplant Parmesan Stacksįirst, we still bread the eggplant slices. Pairing Grilled Eggplant & Tomato Stacks What Goes into this Garden Fresh Recipe This is one of the best summer recipes for using fresh garden tomatoes July through September, gardens are bursting, Farmers' Markets are in full swing, and tomatoes taste like tomatoes are supposed to taste. When eggplant is in season, it's usually in abundance. These Eggplant Parmesan Stacks are a simpler, smaller, weeknight version of that classic trattoria dish. ![]() what can really go wrong?!Īnd man, oh man, did I fall hard for that eggplant parm. ![]() Because when you take something, slice it thinly, dredge it in breadcrumbs, fry it and smother it in tomato sauce and cheese. This stance was born from simply never having tried eggplant or never having eggplant prepared well or some combination thereof.īut I dug into my Italian roots and decided to attempt to make eggplant parm. Years ago when a friend dropped a bunch of eggplants on my front porch, I had no idea what to do with them because I "didn't like eggplant". And if you don't love eggplant, I promise, this recipe will make you a convert. ![]() If you love eggplant, this recipe is most definitely for you. They're a delicious vegetarian dinner, perfect for late summer when eggplants are abundant and you can't be bothered to cook too much! These Eggplant Parmesan Stacks are easy to make and SO tasty that you're guaranteed to fall in love with them even if you're not an eggplant devotee.
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