Today’s recipe is to roughly extent like to eggplant parmesan, only it’s assembled inward single-portion niggling stacks. Much much much much simpler to make.
Layers of tender grilled eggplant, slices of charred tomato, melty mozzarella, abrupt Parmesan cheese, fresh basil leaves...could it teach whatsoever better?
Uh, that would live on a “NO!”
You tin intend of this every bit a modify inward the architecture of classic eggplant parmesan casserole. The flavors are rattling similar, fifty-fifty though the tomato plant sauce is replaced past times slices of sweet, juicy tomatoes — which are inward abundance correct at nowadays at your local Farmer’s marketplace position (and perchance inward your ain backyard.)
Also, eggplant parm stacks create got a rattling unlike vibe from the casserole. They’re both delicious only I believe the stacks are definitely to a greater extent than fun!
The physical care for is quite simple: common salt the eggplant slices earlier grilling them to delineate out excess wet in addition to forestall the eggplant from getting mushy in addition to bitter. The tomatoes are apace charred to educate their sweetness in addition to fragrant aromas.
And in conclusion there's the assembling part, which is ridiculously slow in addition to quick — it literally takes a dyad of minutes.
One stack per soul is bully for a starter or for dinner if there’s salad on the side. Serve ii stacks per soul for a to a greater extent than filling dinner.
With tomato plant flavour at its peak, there’s no excuse non to plough over this recipe a try. You’ll live on amazed how something thus uncomplicated tin live on thus satisfying.
Summer Eggplant Parmesan Stacks Print this recipe!
Ingredients
Serves 4
1 medium eggplant, sliced into ¼-inch rounds (12 slices inward total)
2 medium tomatoes, sliced into ½-inch rounds (8 slices inward total)
1 mozzarella ball (8 oz), sliced into ⅛-inch rounds (8 slices inward total)*
4 tablespoons grated Parmesan cheese
three tablespoons olive oil
Handful fresh basil leaves
Salt in addition to pepper to taste
*Alternatively y'all tin utilization 1 loving cup shredded mozzarella
Directions
Preheat oven to 400°F (200°C) in addition to house a rack inward the middle.
Lightly grease a modest baking dish. Set aside.
In a modest bowl combine olive fossil oil in addition to 4 basil leaves. Set aside.
Place eggplant slices inward a colander, sprinkle alongside salt, in addition to allow drain for thirty minutes (the common salt volition delineate out roughly moisture). Rinse the slices, in addition to then pat dry out alongside newspaper towels.
Heat i tablespoon of olive fossil oil inward a grill pan over medium-high heat. Add eggplant slices (in batches if necessary) in addition to grill eggplant, until tender in addition to slightly charred, nearly v minutes per side. Set aside on a plate.
Add tomato plant slices in addition to grill until tender in addition to charred, nearly 2 to three minutes per side. Set aside on a plate.
To brand eggplant stacks, house i eggplant spell inward the baking dish, sprinkle alongside Parmesan cheese, operate past times alongside i tomato plant slice, i mozzarella slice, in addition to a dyad of drops of basil olive oil. Repeat to brand roughly other layer, ending alongside an eggplant slice.
Repeat to brand 4 stacks.
Place inward the oven for xx to 25 minutes.
Serve right away topped alongside remaining basil leaves.
Nutrition facts
One stack yields 172 calories, thirteen grams of fat, xi grams of carbs, in addition to v grams of protein. Sumber http://www.theironyou.com/