Tomato Eggplant Stacks Recipes

Steps:

• In a food processor, pulse 1/2 cup walnuts until finely chopped. Add 2 cups basil and garlic, and pulse while slowly adding 1/2 cup oil, scraping down sides as needed until smooth, about 1 minute. Add Parmesan; season with salt and black pepper; process until pesto is well combined. Heat oven to 400°F. Brush eggplant slices with remaining 1 1/2 tablespoons oil and sprinkle with sea salt; roast on a baking sheet, turning once, until tender and golden, 20 minutes. Top each with 1 tablespoon pesto. Alternately layer 2 eggplant slices, 2 tomato slices and 1 slice mozzarella. (Refrigerate any remaining pesto for another use.) Divide balsamic vinegar, remaining 2 tablespoons walnuts and basil leaves among stacks.

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.

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.

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.

Steps:

• Blend basil with oil and 1/2 teaspoon salt in blender until finely chopped. Pour into a paper-towel- or coffee-filter-lined sieve set over a bowl and let drain 20 minutes. Gather together sides of towel or filter and press gently on it to extract more oil. (You will have a generous 1/3 cup oil.) Reserve 1 tablespoon basil oil separately for serving. Scrape basil solids into a small bowl and reserve.
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.
• While grill heats, cut off bottoms of eggplants, then cut 6 (1/2-inch-thick) crosswise rounds from each, starting from cut end. Reserve remaining eggplant for another use. Cut 4 (1/3-inch-thick) rounds from large tomato and 2 center slices (1/3 inch thick) from each medium tomato, reserving remaining tomato for another use.
• Lightly brush eggplant rounds on both sides with basil oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill on a lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, lightly brushing eggplant with more basil oil occasionally if it looks dry, until eggplant is very tender, 6 to 10 minutes. (Leave gas grill on.)
• Make stacks:
• On baking pan, arrange 4 largest eggplant rounds side by side and spread each with a generous 1/2 teaspoon of reserved basil solids, then top each with 1 of 4 largest tomato rounds. Season tomatoes with salt and pepper and top each with about 1 tablespoon feta. Make another layer with medium-size eggplant rounds, basil solids, medium tomato rounds, salt, pepper, and feta, then top with remaining eggplant and feta.
• Set baking pan on grill and cook stacks, with grill cover closed, until heated through and cheese on top is softened, about 3 minutes. Transfer stacks to 4 plates and drizzle plates with reserved basil oil.
• Grilling Procedure
• If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
• Hot: When you can hold your hand there for 1 to 2 seconds
• Medium-hot: 3 to 4 seconds
• Low: 5 to 6 seconds
• If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.

Steps:

• Puree tomatoes in blender. Strain into heavy small saucepan. Bring to boil. Reduce heat to medium; simmer tomatoes until reduced to 3/4 cup, about 10 minutes. Add 2 tablespoons oil and simmer 5 minutes to blend flavors. Season with salt and pepper. Remove from heat.
• Combine 4 cups water and 1 teaspoon salt in heavy medium saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to medium-low and simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat. Add Parmesan and butter and stir until melted. Mix in cayenne pepper. Spread polenta in 9-inch-square pan. Refrigerate until cold, about 1 hour. (Sauce and polenta can be prepared 1 day ahead. Cover separately and refrigerate.)
• Sprinkle eggplant slices with salt. Let stand 30 minutes. Pat dry.
• Prepare barbecue (medium-high heat) or preheat broiler. Brush eggplant and zucchini with oil. Season with salt and pepper. Grill or broil until tender, about 2 minutes per side.
• Preheat oven to 375°F. Lightly oil large baking sheet. Using eggplant as template, cut polenta into 4 rounds. Place rounds on prepared baking sheet. Top each with eggplant, 2 zucchini slices, basil leaf and mozzarella slice.
• Bake eggplant stacks until cheese melts and begins to brown, about 15 minutes. Transfer to plates. Rewarm sauce. Spoon around eggplant stacks. Sprinkle with chopped basil and serve.

Steps:

• Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.

Steps:

• slice eggplant into 1/4 inch slices.
• salt both sides of egg plant to remove moisture.
• slice tomato into 1/4 inch slices.
• stack egg plant then 1tsp of basil then tomato then 1 tsp ricotta.
• repeat proceedure finishing with eggplant on top.
• bake at 350 for 25 minutes.