![]() Dip each eggplant slice into milk and turn to coat. Mix Panko with basil and ½ teaspoon salt and spread onto a plate. Lightly oil a baking sheet or jellyroll pan. Bread and Bake the Eggplant: Preheat oven to 375✯.If you cook this recipe, I hope you'll come back to leave a comment and a star rating. Here's the recipe for Eggplant Parmesan Stacks. Panning The Globe's Grilled Zucchini Caprese Salad Stacks.Panning The Globe's Spicy Moroccan Sweet Potato Stacks.Cooking Light's Chicken Enchilada Stacks.Cooking Light's Tomato Stack Salad with Corn and Avocado.Want a great cocktail to go with your eggplant stacks? Try Eddie's Perfect Manhattan HERE ARE A FEW MORE DELICIOUS 'STACKED UP' RECIPES YOU MIGHT ENJOY: If you're a fellow fan of eggplant parmigiana, don't miss these other similar recipes on Panning The Globe : no-noodle eggplant lasagnaand no-fry-eggplant parmesan These eggplant towers are so photogenic! I couldn't stop taking pictures of them. Serve two stacks per person for a more filling dinner.One stack per person is great for a starter or for a light supper with salad and bread on the side.20 minutes before dinner, put the stacks in the oven and bake. ![]() Set the stacks on a parchment-lined baking sheet Assemble the stacks by layering eggplant slices with sauce, cheese and fresh basil.The sauce and the eggplant should be ready at about the same time.While the eggplant bakes, make the sauce.Bake breaded eggplant in a 375º oven for 40 minutes.Bread the eggplant by dipping it into milk and then crumbs.They're both delicious but the towers are very fun and festive, perfect for a celebratory occasion. Vertical eggplant parmesan has a very different vibe from a casserole. I wasn't even planning to blog about them, but they were a "wow!" As soon as they came out of the oven, I took one look at these towers of breaded eggplant rounds, held together with layers of thick rich tomato sauce and melted cheese, and I decided I had to share the recipe with you.Īll I really did was change the architecture of one of my favorite comfort foods casseroles, keeping the flavors essentially the same. I concocted these eggplant parmesan stacks a couple of weeks ago for a Friday night, casual, on-the-couch dinner with friends. It's platters of appetizers and small bites out on the coffee table, so we can plop down on the couch and stay there. Dinner is casual to the point of not even sitting at the dinner table. It's the end of the week and we're ready to give ourselves over to celebratory exhaustion. The cooking theme on Fridays at my house is usually about what I can make that goes well with a cocktail. These scrumptious towers of eggplant parmigiana make a festive appetizer, lunch or dinner. Bake until browned and bubbly all over, 20 to 25 minutes, and serve.These Eggplant Parmesan Stacks are an architectural redesign of classic eggplant parmesan only healthier because the eggplant is baked, not fried. Shingle the chicken and eggplant in the skillet, alternating them, starting around the edge of the pan and then filling in the middle. Simmer until the sauce thickens slightly, 8 to 10 minutes. Season with 1/2 teaspoon salt and a large pinch of peperoncino. When the oil is hot, add the garlic, and cook until it’s sizzling, about 1 minute. Discard the oil, and wipe the pan clean with a paper towel. Brown the chicken in batches, 2 to 3 minutes per batch, removing the pieces to the same plate as the eggplant (if they will fit) as they brown. Brown the eggplant in batches, 2 or 3 minutes per batch, removing them to a plate as they brown. Heat a large nonstick skillet over medium-high heat. Spread the flour in a shallow bowl, and lightly dredge the eggplant and the chicken. Season the chicken pieces with 1 teaspoon salt. Slice the eggplant crosswise on the bias into 1/4-inch-thick slices, ideally about twelve in total. ![]() Remove vertical stripes of peel from the eggplant with a vegetable peeler.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |