9.17.2012

Eggplant Parm Stacks

These stacks are so easy, it's almost silly to write a "recipe" to go along with it. Once you make these, you won't have to follow along again. They are so good, and even more flavorful the next day! A great option for any "Meatless Monday".

Ingredients:
  • 1 eggplant
  • 1 jar of your favorite sauce (I used a container of Scaramuzza's sauce, found in the frozen section So good!)
  • 1 log of fresh mozzerella cheese
  • parmesan cheese
  • fresh basil leaves
  • panko bread crumbs
  • 1 egg + 1 TB water
  • kosher salt & cracked pepper
  • olive oil
Slice the eggplant into 1/4 inch slices. Grab some paper towels, and spread the slices out evenly on the towels. Sprinkle with some kosher salt on both sides. This will draw out the moisture of the eggplant. Let sit for about 20 minutes, and then collect the moisture with a dry paper towel.

Whisk the egg in a bowl and season with a little salt & pepper. Add a tablespoon of water, then whisk.
Add a cup of panko crumbs to another bowl. This is your dredging station.

Heat a large skillet over medium-high heat and coat the bottom with the olive oil. Once the skillet is hot, Begin your assembly. Dip an eggplant slice in the egg mixture, then into the panko to coat. Place on the skillet and fry on both sides until brown. Repeat with all slices. As the slices get cooked, allow them to drain and cool on a dry paper towel.

Once all the slices are cooked, you can start to build. Grab a cookie sheet (with edges) or a 9x13 pan. Starting with the biggest slices, start stacking in this order from the bottom, up:
  1. Large slice of eggplant
  2. Dollop of sauce
  3. Sprinkle of Parmesan cheese
  4. 1 slice of mozzerella
  5. 1 basil leaf
  6. smaller slice of eggplant
  7. Dollop of sauce
  8. Sprinkle of Parmesan cheese
  9. 1 slice of mozzerella
  10. 1 basil leaf
Build these until all the slices are used, then bake in a 350 degree oven for 15 minutes or until the cheese is good and melty.


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1 comment:

Kate said...

Made this for lunch today-- yummy! Thanks for the inspiration :)