![]() ![]() ![]() It may get messy but don’t let that stop you. Repeat steps until the stack can’t grow anymore.ĭig in with a knife and fork. These Roasted Eggplant and Tomato Sauce Stacks are a delicious combination of sweet, roasted eggplants topped with a perfectly textured tomato sauce and gooey mozzarella cheese Want to save this recipe Enter your email below and we'll send the recipe straight to your inbox You'll also sign up to get new recipes sent to your inbox. Then layer the eggplant, tomato, mozzarella and drizzle some balsamic glaze. I placed some fresh arugula on the plate (an optional step). Slice your tomatoes and mozzarella into thick slices. Then turn the eggplant over and do the same to the other side. Then place on a baking sheet lined with tin foil and sprayed with oil so they don’t stick.Īfter about 15 minutes turn the oven to broil so the breadcrumbs start to brown. Place each slice of eggplant in the egg mixture and then into the breadcrumbs. Since we aren’t frying the eggplant, wetting the breadcrumbs will help them crisp up in the oven. ![]() Then add oil to the breadcrumb mixture to wet it a bit. Add fresh chopped garlic and parsley if you have it on hand- if you are using seasoned italian breadcrumbs it’s not necessary. Repeat 2 more times for each stack and place the 4 eggplant, tomato and mozzarella stacks in. Add your breadcrumb mixture to another shallow bowl. Stack as follows: eggplant slice, tomato slice, mozzarella slice. Whisk the egg in a shallow bowl and season with salt and pepper. Lay the eggplant slices on top, then sprinkle. Place a clean kitchen towel on a baking sheet. Stacks of crispy eggplant slices layered with fresh mozzarella, zesty ricotta and a. Slice each eggplant into thin rounds (make sure you have an even number of slices). white pan of baked breaded eggplant with tomato sauce, cheese and basil. (Woo hoo!) I was able to pick some tomatoes right out of my aunt’s neighbor’s garden and somehow I came up with a healthy, heavenly, fresh summer dinner. 1 slice prosciutto per stack (approximately 14 slices) 1-lb fresh mozzarella cheese, sliced Pecorino cheese, grated Cut both ends off the eggplant, the peel the skin. I ended my night however with a meal that Kyle said was in my top 5 of all time. When the unit beeps to signify it has preheated, place the eggplant on the grill. Meanwhile in a large bowl, toss the eggplant and oil until evenly coated. Select GRILL, set the temperature to MAX, and set a time to 14 minutes. I was somewhat complaining earlier today because all I had in my fridge for dinner was an eggplant and I didn’t feel like going to the store. Insert the grill grate and close the hood. ![]()
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