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Category: Eggplant
Prep Time: Cook Time: Total Time:
1 large eggplant, cut into 12- 1/2 inch slices
Kosher Salt
2 tablespoons olive oil
1 large yellow onion, chopped
1 pinch crushed red pepper flakes
2 - 14.5 oz cans fire roasted diced tomatoes with garlic
3 tablespoons flour
2 egg whites
1 cup of your favorite bread crumbs
6 thin slices mozzarella cheese
12 large fresh basil leaves
Place the eggplant slices in a colander and salt liberally on both sides of the slices. Let sit over a plate or in the sink for 30 minutes.
While the eggplant is sitting, prepare the sauce. Heat a large skillet over medium high heat and add the 2 tablespoons of olive oil. Add the onion and sauté until translucent, about 10 minutes. Add the crushed red pepper and cook for 2 minutes. Add the un-drained cans of tomatoes and cook until all the liquid has been absorbed, about 20 minutes. Set aside until ready to assemble the stacks.
Rinse the eggplant slices after 30 minutes of sitting in the colander. Pat dry.
Place the flour on a dinner plate. Place egg whites in a shallow dish. Place breadcrumbs on a dinner plate. Line up the dishes starting with the flour, then the eggs and finally the bread crumb mixture. Place a wire cooling rack next to the bread crumb mixture.
Take each eggplant slice and coat first in the flour then dip into the egg mixture and finally coat with the bread crumb mixture, patting the mixture well onto the eggplant slices. Place the coated eggplant slices a cookie sheet covered with parchment paper. Repeat until all the eggplant slices are coated.
Preheat oven to 350 degrees. Bake eggplant for 9 minutes on each side, 18 minutes total.
Carefully build the stacks on the cookie sheet – divide the tomato sauce evenly on top of 6 of the eggplants. Top each with a slice of mozzarella cheese, two basil leaves and another slice of eggplant. Then cook for 5 minutes more or until the cheese is melted. Serve immediately. Serves 4
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EGGPLANT PARMESAN STACKS
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Category: Eggplant
Prep Time: Cook Time: Total Time:
1 large eggplant, cut into 12- 1/2 inch slices
Kosher Salt
2 tablespoons olive oil
1 large yellow onion, chopped
1 pinch crushed red pepper flakes
2 - 14.5 oz cans fire roasted diced tomatoes with garlic
3 tablespoons flour
2 egg whites
1 cup of your favorite bread crumbs
6 thin slices mozzarella cheese
12 large fresh basil leaves
Place the eggplant slices in a colander and salt liberally on both sides of the slices. Let sit over a plate or in the sink for 30 minutes.
While the eggplant is sitting, prepare the sauce. Heat a large skillet over medium high heat and add the 2 tablespoons of olive oil. Add the onion and sauté until translucent, about 10 minutes. Add the crushed red pepper and cook for 2 minutes. Add the un-drained cans of tomatoes and cook until all the liquid has been absorbed, about 20 minutes. Set aside until ready to assemble the stacks.
Rinse the eggplant slices after 30 minutes of sitting in the colander. Pat dry.
Place the flour on a dinner plate. Place egg whites in a shallow dish. Place breadcrumbs on a dinner plate. Line up the dishes starting with the flour, then the eggs and finally the bread crumb mixture. Place a wire cooling rack next to the bread crumb mixture.
Take each eggplant slice and coat first in the flour then dip into the egg mixture and finally coat with the bread crumb mixture, patting the mixture well onto the eggplant slices. Place the coated eggplant slices a cookie sheet covered with parchment paper. Repeat until all the eggplant slices are coated.
Preheat oven to 350 degrees. Bake eggplant for 9 minutes on each side, 18 minutes total.
Carefully build the stacks on the cookie sheet – divide the tomato sauce evenly on top of 6 of the eggplants. Top each with a slice of mozzarella cheese, two basil leaves and another slice of eggplant. Then cook for 5 minutes more or until the cheese is melted. Serve immediately. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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