![]() ![]() Serve immediately.\r\n \r\nPrep Time: 15 min\r\nInactive Prep Time: 30 min\r\nCook Time: 1 hr 15 min\r\nLevel: Intermediate\r\n \r\nRecipe courtesy of Rachael Ray from Cooking Channel's Week in a Day. Place in oven 5 minutes to melt the mozzarella. Build stacks on cooling rack placed over baking sheet: eggplant, chard, tomato-onions, basil leaves, mozzarella and eggplant. Add the greens and wilt them, season with salt, pepper and nutmeg. When all of the eggplant has been cooked, wipe the pan clean again and heat 1 tbsp extra virgin olive oil in the skillet over medium heat, add the garlic and stir 1 minute. Sprinkle the hot eggplant with a little salt. Drain the eggplant on a cooling rack, wipe out the skillet and repeat. Heat a thin layer of frying oil in a large heavy-bottom skillet over medium to medium-high heat and cook the eggplant 3 to 4 minutes on each side. Coat the eggplant slices in order and arrange on a plate. While the sauce cooks, make a breading station (3 sections) for the eggplant: flour, beaten egg, and bread crumbs mixed with cheese, corn meal and fennel. The mixture should be very thick.\r\n \r\nPreheat the oven to 400☏. Add the roasted tomatoes and stir, then let the sauce thicken 15 minutes, uncovered over medium heat. Cover the pan with a lid and sweat the onions 10 to 15 minutes, until very soft and sweet. ![]() Add the onions, garlic, chili pepper, if using, marjoram, salt and pepper. Meanwhile, heat a little extra virgin olive oil, 2 turns of the pan, over medium-high heat. Salt the eggplant and drain in colander, 30 minutes. Return to oven and bake another 5-7 minutes until the cheese is melted and breadcrumbs are golden-brown.Set aside or prepare the roasted tomatoes. Sprinkle each with breadcrumbs and spray with olive oil. Top with the remaining basil, tomato sauce and mozzarella. Place the next 4 largest eggplant rounds atop each stack and repeat the layers before adding the smallest eggplant rounds. Top with 1-1/2 tablespoons of tomato sauce. Sprinkle with salt, pepper, basil and mozzarella. Bake the eggplant rounds in a single layer until golden brown and fragrant, about 20-25 minutes.Īrrange the four largest eggplant rounds on the foil. Spray a foil-lined baking sheet with olive oil. Rinse off the salt and pat reach round dry with a paper towel. The salt will draw out the bitter juices. Optional: Heavily salt each round and place in a colander set over the sink or a plate for 30 minutes. Slice the eggplant into 12 approximately 3/4-inch rounds. 1 tbs breadcrumbs (substitute gluten-free if desired).4 oz mozzarella (substitute vegan if desired).Light, healthy, and easily made gluten-free and vegan, these Eggplant Parm stacks are now in the regular dinner rotation. I was planning to eat two with a Caesar salad for dinner and ended up packing up the second for lunch the next day. And surprisingly filling for just 100 calories a stack. That must mean it’s awesome, right? Right, actually. I was a genius! Surely no one’s ever thought of this!Ī Google search later I realized that everyone has thought of it from Mario Batali to Martha Stewart to a dozen of my favorite bloggers. Repeat this until you have 4 eggplant slices and 3 polenta slices. Place an eggplant slice in the center on top of the sauce, then add a polenta slice on top of that. Essentially a healthier version of Eggplant Parmesan. Assemble the stacks: On a large, round plate place a large spoonful of tomato sauce in the center and spread to form a circle about 6 inches in diameter. I finally landed on eggplant with tomatoes and mozzarella. I wasn’t sure exactly what I wanted besides eggplant… maybe ratatouille stacks with roasted zucchini, peppers, and goat cheese or mushrooms with a roasted pepper coulis or something Greek-inspired with sumac and feta (all of which will probably still come up on this blog). I’d been toying around for a few weeks with the idea of veggie stacks.
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