I am a big fan of the TV show “The Chew”. I watch it almost everyday. On one episode, Mario Batali made Eggplant Parm Stacks. I tried making them, and ever since, the recipe has become one of my go-to options for meatless dishes in my weekly meals. I love that you don’t have to fry anything! To make my life easier and convenient, I made some simple changes to the recipe, like using dried basil instead of fresh, grated mozzarella cheese instead of sliced, and Panko instead of regular bread crumbs. I also add grated Parmesan cheese when I have it on hand. I encourage you to try this recipe. If you are a fan of eggplant it will not disappoint!
1 large purple eggplant (sliced into 1 inch rounds)
3-5 garlic cloves (peeled and thinly sliced)
1 teaspoon dried basil
1 cup pasta sauce
1 – 1-1/2 cups shredded mozzarella
1/4 cup Panko bread crumbs
1 teaspoon dried thyme
olive oil for drizzling
Salt and pepper to taste
- Preheat oven to 375 degrees F.
- Lay out eggplant rounds on parchment lined cookie sheets in single layers. Cut 2-3 slits in each round, large enough to stuff a garlic slice into each slit. Season with salt and pepper and drizzle with olive oil. Roast until soft and cooked completely, about 15 minutes or so.
- In small bowl, mix bread crumbs, thyme and basil together. Set aside.
- Remove eggplant from oven and let cool just slightly, enough so you can handle. Reuse a cookie sheet and build stacks of eggplant. Begin with a slice of eggplant and smear with a couple tablespoons of pasta sauce and top with mozzarella cheese. Build each stack two layers tall, top with breadcrumbs and sprinkle with Parmesan cheese. Drizzle tops will olive oil.
- Increase the temperature of the oven to 400 degrees F.
- Put the eggplant stacks back into the oven and cook 3-5 minutes, or until the cheese is melted and the bread crumbs are toasted.
Original Source: The Chew – Mario Batali’s Eggplant Parm Stacks
Monday, March 25, 2013 | 1 Comment