“Incredible Edible Eggplant Stack- Eggplant Stacks!
I know I’ve done a few variations on eggplant parm, but here is one more that is a definite keeper! Stacked fresh and fried eggplant, tomato sauce and cheese, talk about a killer combo!
What You Need:
4 Eggplant (sliced about 1/2” thick)
Tomato Sauce
Mozzarella Cheese
Italian Bread Crumbs
Olive Oil (for frying)
Pecorino Romano Cheese
3-4 Eggs
Set Oven to 400 degrees
For fried eggplant:
1. Heat a pan and pour Olive oil in the bottom (enough to fry the eggplant- 1/2”).
2. In a shallow dish combine about 2 cups of Italian Bread crumbs and about 1/3 cup Pecarino Romano cheese. Then in a different shallow dish, scramble the eggs.
3. Take the pieces of steamed eggplant and coat first in the egg then into the bread crumb mixture. Then place coated eggplants into the pan of hot oil (be careful) Brown the eggplants on both sides then place onto a paper towel to soak up extra oil. Set fried eggplants aside.
To Make Eggplant Stack:
1. Coat the bottom of a oven safe pan with tomato sauce. Place 1 piece of fried eggplant on bottom to form first layer of the eggplant stack. Cover with tomato sauce, mozzarella cheese and parmesan cheese. Next add a steamed piece of eggplant. Add the tomato sauce and cheese. Repeat until you have four layers.
2. Make as many stacks as you can fit into the baking pan. Place in oven for about 20 minutes. Then serve immediately.
*Add extra toppings to the stack like mushrooms, spinach or even protein like tempeh or Morningstar Crumbles
**Check out Delish Your Dish featured on http://southflorida.sun-sentinel.com/live/
