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. Arguably one of the restaurants and bars with the best views of the Jacksonville skyline will be open. So we bread the eggplant and place it on a sheet pan coated with oil. The River City Brewing Company will close its doors Sunday after 27 years of business. 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. Roast at 375F for 25 minutes until tender and golden brown. Place rounds on prepared baking sheet, turning so both sides are coated in oil and arrange in a single layer. 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. Slice eggplant into 16 (1-inch thick) rounds. 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! Drizzle with olive oil and serve.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. Warm stacks in the oven until mozzarella lightly melts. Make a short stack starting with eggplant on the bottom, 1 slice mozzarella, and then tomato. Let the tomato and eggplant slices cool until you can handle them with your fingers. Bake the eggplant slices until they are tender and well browned, 20 to 30 minutes, without turning. Roast the tomatoe slices until they are very soft and just beginning to brown, 10 to 15 minutes, without turning. Arrange the tomato slices in a single layer, season with salt and pepper, then sprinkle with the minced garlic. Brush with balsamic vinegar and sprinkle with freshly ground pepper.ĭrizzle the other pan with 2 tablespoons olive oil. Rinse the eggplant under cold water and dry thoroughly with paper towels.Īrrange the eggplant slices in a single layer on one baking sheet. Line two 18 by 13-inch baking sheets with heavy-duty foil. Layered with tons of cheese and sauced can make for a very heavy dish. Place the eggplant in a colander set over a large bowl or sheet pan to catch juices. The usual way to prepare it is to salt the eggplant first and let it drain in a colander, pat dry, then coat with a breadcrumb and cheese mixture and fry it. Using your fingertips, evenly distribute the salt on both sides of each slice. In a large bowl toss the eggplant slices with 1/4 cup kosher salt.
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