ROASTED EGGPLANT AND TOMATO STACKS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a large bowl toss the eggplant slices with 1/4 cup kosher salt. Using your fingertips, evenly distribute the salt on both sides of each slice. Place the eggplant in a colander set over a large bowl or sheet pan to catch juices. Set aside for 1 to 2 hours.
- Preheat oven to 450 degrees F. Line two 18 by 13-inch baking sheets with heavy-duty foil.
- Rinse the eggplant under cold water and dry thoroughly with paper towels.
- Arrange the eggplant slices in a single layer on one baking sheet. Brush olive oil on 1 side. Brush with balsamic vinegar and sprinkle with freshly ground pepper.
- Drizzle the other pan with 2 tablespoons olive oil. Arrange the tomato slices in a single layer, season with salt and pepper, then sprinkle with the minced garlic.
- Roast the tomatoe slices until they are very soft and just beginning to brown, 10 to 15 minutes, without turning. Bake the eggplant slices until they are tender and well browned, 20 to 30 minutes, without turning. Let the tomato and eggplant slices cool until you can handle them with your fingers.
- Make a short stack starting with eggplant on the bottom, 1 slice mozzarella, and then tomato. Top with another piece of eggplant. Warm stacks in the oven until mozzarella lightly melts. Drizzle with olive oil and serve.
EGGPLANT STACKS
A nice surprise in this moussaka recipe is the touch of cinnamon, just enough to give it a fresh taste. This dish would serve nicely as a vegetarian entree.-Marjorie Palla, Moraga, California
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small skillet, saute onion and garlic in 1 teaspoon oil until tender. Stir in the tomatoes, lemon juice, basil, salt, cinnamon and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, brush eggplant slices with remaining oil. Broil 4 in. from the heat for 1-2 minutes on each side or until lightly browned. Spread 2 tablespoons sauce mixture into a greased 3-cup baking dish. Top with half of the eggplant slices. Spread with 1/2 cup sauce mixture. Repeat layers., Cover and bake at 350° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 252 calories, Fat 15g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 356mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 10g fiber), Protein 9g protein.
EGGPLANT PARM STACKS
Ready in half the time it takes to make traditional eggplant Parmesan, this inventive version is stacked with fresh herbs and melted-cheese goodness.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 12
Steps:
- Preheat grill pan over medium-high heat. Preheat oven to 375 degrees, with oven rack in center position.
- Brush eggplant slices with 3 tablespoons olive oil and season with salt. Grill 8-10 minutes, flipping once, until charred and soft.
- In a medium bowl combine breadcrumbs, Parmesan, pepper, herbs, and remaining tablespoon olive oil.
- Place 4 slices grilled eggplant on parchment-lined baking sheet. Top with 2 tablespoons tomato sauce, 1 tablespoon breadcrumbs, and slices of mozzarella. Repeat with two more layers. Drizzle with olive oil.
- Bake in oven for 20 minutes. Serve with a garnish of olive oil and Parmesan cheese.
CRISPY EGGPLANT PARMESAN STACKS
Eggplant rounds are breaded and baked, then stacked and layered with Ragu® Old World Style® Traditional Sauce and mozzarella cheese, then baked again until hot and cheese has melted.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 1h
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Sprinkle both sides of eggplant rounds generously with salt; place on baking sheet for 15 minutes to draw out moisture. Use paper towels to blot moisture from each side of the eggplant slices. Sprinkle lightly with salt and pepper.
- Whisk eggs in a shallow bowl. Place panko bread crumbs in a second bowl. Dip each side of the eggplant slices in the whisked eggs, then press into the panko crumbs to coat each side. Place slices on a cooling rack on a baking sheet.
- Spray the tops of eggplant generously with cooking spray. Bake 8 minutes in preheated oven. Turn each slice, and spray the other side with cooking spray. Bake an additional 8 to 10 minutes. Remove from oven and let cool slightly.
- Reduce oven temperature to 350 degrees (175 degrees C).
- To make the stacks: Cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment. Top with a spoonful of Ragu® Old World Style® Traditional Sauce and a slice of mozzarella. Place another slice of eggplant on the first; repeat the layering process until you have about 5 or 6 slices in a stack. Top with a generous layer of parmesan cheese.
- Bake stacks until the cheese has melted, 10 to 15 minutes. Remove from oven and let cool for a few minutes. Serve warm.
Nutrition Facts : Calories 397 calories, Carbohydrate 49.9 g, Cholesterol 122.3 mg, Fat 16 g, Fiber 9.9 g, Protein 26.1 g, SaturatedFat 7.8 g, Sodium 1261.9 mg, Sugar 4.3 g
EGGPLANT PARMESAN STACKS
Everyone loves these stacks of eggplant layered with mozzarella and Parmesan cheese and tomato sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Season eggplant with salt. Heat 1 cup oil (about 1/4 inch) in a large skillet over medium-high heat. Working in batches, so as to not crowd the skillet, fry eggplant rounds, turning once, until soft and pale golden, 1 to 1 1/2 minutes per side. Drain on paper towels.
- Heat remaining 3 tablespoons oil in a large skillet over medium-high heat. Add garlic, and cook 20 seconds (do not let brown). Add tomatoes and 1 teaspoon salt. Cook, stirring frequently, until tomatoes break down and are soft, 10 to 15 minutes. Stir in oregano and basil. (Alternatively, stir oregano and basil into 1 1/4 cups Freezable Tomato Sauce Base.)
- Place 6 slices of eggplant on a rimmed baking sheet. Top each slice with 1 tablespoon sauce and a few pieces of mozzarella, and sprinkle with 2 teaspoons Parmesan. Repeat layering twice.
- Bake until heated through and cheese is bubbling, about 12 minutes. Serve immediately, garnished with oregano and Parmesan shavings.
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EGGPLANT PARMESAN STACKS - PANNING THE GLOBE
From panningtheglobe.com
4.8/5 (9)Total Time 1 hr 30 minsCategory DinnerCalories 405 per serving
- Preheat oven to 375ºF. Lightly oil a baking sheet or jellyroll pan. Mix Panko with basil and 1/2 teaspoon salt and spread onto a plate. Pour milk into a shallow bowl. Dip each eggplant slice into milk and turn to coat. Shake off excess. Press an eggplant slice down into the breadcrumbs. Flip and press the other side in to help the crumbs adhere. Arrange breaded eggplant on lightly oiled baking sheet. Repeat with the rest of the slices. Sprinkle eggplant slices with a little salt (1 teaspoon or so) and a few grinds of fresh pepper. Bake in the oven for 25 minutes. Flip slices and bake for another 15 minutes until the eggplant is softened and lightly browned in spots. Remove tray from oven and let eggplant cool for a few minutes so you can handle it. (leave oven set at 375ºF)
- While the eggplant is baking, make the sauce: heat olive oil in a large cooking pot or dutch oven oven medium heat. Add chopped onion and cook for about 8 minutes until very soft and starting to brown. Stir in dried basil, salt, crushed tomatoes, tomato paste and honey. Cook sauce at a simmer, partially covered, for 20 minutes. Add minced garlic (if using) and simmer 10 minutes longer. Remove from heat. The sauce will be thick.
- Line a jellyroll pan with parchment paper. Divide the total number of eggplant slices by 3 and that’s how many stacks you’ll have. You should have enough for 8-9 stacks. Arrange the 8 (or 9) largest eggplant rounds on the prepared parchment-line pan. 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. Bake for 20 minutes. Serve hot.
ROASTED EGGPLANT PARMESAN STACKS - BOWL OF DELICIOUS
From bowlofdelicious.com
5/5 (17)Total Time 55 minsCategory Dinner, VegetarianCalories 414 per serving
- Arrange the eggplant slices on a rimmed baking sheet and coat front and back with all 4 tablespoons of olive oil. Work quickly to coat them, as the eggplant will absorb the oil. Season generously with kosher salt and black pepper on both sides.
- Roast the eggplant slices at 425 degrees for 30-40 minutes, until thoroughly cooked and browned.
- Remove all but four roasted eggplant slices to a plate. Arrange the four you've left on the baking sheet to be evenly spread out.
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