Place in oven 5 minutes to melt the mozzarella. Build stacks on cooling rack placed over baking sheet: eggplant, chard, tomato-onions, basil leaves, mozzarella, and eggplant. Add the greens and wilt them, season with salt, pepper, and nutmeg. When all of eggplant has been cooked, wipe the pan clean again and heat 1 tablespoon extra-virgin olive oil in the skillet over medium heat, add the garlic and stir 1 minute. Sprinkle the hot eggplant with a little salt. Drain the eggplant on a cooling rack, wipe out the skillet and repeat. Heat a thin layer of frying oil in a large heavy-bottom skillet over medium to medium-high heat and cook the eggplant 3 to 4 minutes on each side. Coat the eggplant slices in order and arrange on a plate. While the sauce cooks make a breading station (3 sections) for the eggplant: flour, beaten egg, and panko bread crumbs mixed with cheese, corn meal, and fennel. Cook's Note: The mixture should be very thick. Add the roasted tomatoes and stir, then let the sauce thicken 15 minutes, uncovered over medium heat. Cover the pan with a lid and sweat the onions 10 to 15 minutes, until very soft and sweet. Add the onions, garlic, chile pepper, if using, marjoram, salt, and pepper. Meanwhile, heat a little extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Salt the eggplant and drain in colander, 30 minutes. 🙂īut.Set aside or prepare the roasted tomatoes. Individual slices are the perfect appetizer, and side and could easily be passed off as a mini pizza. We garnished the Eggplant Parmesan Stacks with basil and freshly grated Parmesan cheese. Stack 2 to 3 rounds on top of each other or don't!.And, if they are too big, then they need more cook time. If they're too small, then it's hard to pick the slices up to stack. Cut eggplant into consistently sized rounds that are about ⅜ inch thick.Preparation and Cooking Tips for Eggplant Parmesan Stacks Vegan - use cheese alternatives, such as shreds and nutritional yeast.Lower in carbs - use pasta or marinara sauce that's low in sugar, such as this Easy Marinara Sauce.I'm a minimalist when it comes to the sauce! The eggplant rounds below were cooked for 20 minutes before adding the sauce. This is a more or less recipe - add more or less sauce and cheese, depending upon your preferences. We used medium-sized regular or classic eggplants (a Florida eggplant in these parts.)Ĭheck out the pictures below to get an idea of the ingredient amounts. The amount of sauce and cheese used on each eggplant round depends entirely upon the size of the eggplant, which can vary widely. Ingredient Tips for Eggplant Parmesan Stacks I always opt for the smaller eggplants, which probably helps. According to this article in Saveur, it's not necessary. This process is supposed to get rid of the bitterness that's sometimes associated with eggplant.ĭon't Sweat: Some cooks don't take this step and neither do I. Rinse the salt and juices off before working with the eggplant slices. Salt the slices and allow them to sit for up to an hour. Sweat: Cut slices and arrange them on paper towels. But now I don't! I'm referring to the eggplant slices, of course. However, brown spots around the seeds are normal. Once you begin slicing an eggplant, the flesh should be mostly white.When you press your finger into the skin, it should be soft and bounce right back.
EGGPLANT STACKS WITH CHIFFONADE SKIN
Eggplants should have smooth, shiny skin and green stems.Smaller eggplants are easier to work with, have fewer seeds, and tend to be sweeter.Here's what I've learned after years of selecting eggplants at the store and sometimes waiting too long to enjoy them! I love having leftovers the next day, or I make Roasted Eggplant Parmesan Dip! Eggplant Parmesan Stacks Tipsįollow these tips for perfect stacks every time: Selecting an Eggplant Come spaghetti night, I make this for ME! Everyone else enjoys Baked Chicken Parmesan Meatballs, which share many of the same ingredients. Truth be told, I'm the only eggplant eater at my house. But noodles are for the family and not me.and I usually don't have any with my Eggplant Stacks.
But it's on my regular dinner rotation and so delicious that it may become a favorite of yours too!
I almost didn't post this recipe because it's so simple. Eggplant Parmesan Stacks are melt-in-your-mouth delicious! There's no breading, which makes them lower in carbs, gluten-free, and so easy to make!
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