Eggplant Parmesan Stacks
Eggplant Parmesan Stacks.
I won’t pretend this is anything more than an attempt to sneak another Eggplant Parmesan recipe onto the pages of Lemony Thyme. I want us to have options after all. And they are kind of fun all stacked up and pretty.
This recipe has been waiting in the archives for it’s time to shine. It won’t be long before locally grown eggplant will arrive at the Farmers’ Market. We’ll be ready.
Step 1 ~ time to use up that eggplant you bought without a plan. Cut into 1/4″ thick slices, place in a single layer in a colander and sprinkle with salt. Allow to sit for 30 minutes. Rinse slices and dry well with paper towels.
Step 2 ~ Preheat oven to 350 degrees. Slice tomatoes into 1/4″ thick slices and place on a foil lined baking sheet. Season with salt & pepper and a drizzle of olive oil. Bake for 7-10 minutes until the flesh begins to bubble. Do not overcook or the tomatoes will not hold up to stacking. Set aside.
Step 3 ~ Set up an egg wash & bread crumb station. Egg in one dish, crumbs in another…..dip in egg, then coat well in bread crumbs. Set slices on a parchment lined baking sheet.
Step 4 ~ Pan fry slices in olive oil until golden brown on both sides. Eggplant will be tender, but not mushy. Set aside.
Step 5 ~ In a baking pan, assemble stacks beginning with eggplant, then tomato, then mozzarella. I was able to go three rows high. Then sprinkle with salt & pepper and drizzle with olive oil.
Step 6 ~ To finish, bake at 350 for 15 – 20 minutes until the cheese gets nice and bubbly.
Recipe note: I made two stacks to enjoy as an appetizer. That left us about 15 extra breaded and pan fried slices. I wrapped them very well in plastic wrap, then placed into a zipper bag and froze them. Flash forward about a month….I’m craving Moussaka and the light bulb went off…..one layer of this amazing dish all ready to go.
Eggplant Parmesan Stacks
Ingredients
- 1 eggplant
- kosher salt
- 2 eggs beaten
- 1 cup Italian bread crumbs
- 2 Tbl. olive oil
- 2 medium tomatoes
- 1 ball fresh mozzarella 1/4″ thick slices
- salt & pepper
- olive oil
- fresh basil leaves
Instructions
- Slice eggplant into 1/4″ thick slices, place in a single layer in a colander. Sprinkle with kosher salt and allow to sit for about 30 minutes. Rinse slices, then dry between paper towels.
- Preheat oven to 350 degrees. Slice tomatoes into 1/4″ thick slices and place on a foil lined baking sheet. Season with salt & pepper and a drizzle of olive oil. Bake for 7-10 minutes until the flesh begins to bubble. Do not overcook or the tomatoes will not hold up to stacking. Set aside.
- Set up an egg wash & bread crumb station. Egg in one dish, crumbs in another. Dip eggplant slices in egg, then coat well in bread crumbs. Set slices on a parchment lined baking sheet.
- Pan fry slices in olive oil until golden brown on both sides. Eggplant will be tender, but not mushy. Set aside.
- In a baking pan, assemble stacks beginning with eggplant, then tomato, then mozzarella. I was able to go three rows high. Then sprinkle with salt & pepper and drizzle with olive oil.
- To finish, bake at 350 for 15 – 20 minutes until the cheese gets nice and bubbly.
- Garnish with fresh basil leaves.
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