Mario Batali's Eggplant Parmesan Stack
Saw this recipe on The Chew and it looked awesome, meatless and easy! Since we are party of two I scaled it way back as it serves 4-6. Easy and I would definitely do it again--loved that it has toasted breadcrumbs on top rather than bake or frying in breadcrumbs. Check out the final picture as I actually think it looks yummier !
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2 large purple eggplants
1 HEAD of garlic cloves peeled and thinly sliced (not too thin as you need to push into eggplant)
1 cup basil leaves
2 cups of Classic Tomato Sauce (he used his own brand)
1 ball of fresh mozarella -sliced ( I used the ciligiene - smaller balls)
1/4 bread crumbs ( I used panko)
1 T chili flake
2 tsp fresh thyme
1/4 c EVOO
S/P
Preheat oven to 375
Slice eggplant into rounds--the recipe said 1" thick -- I think that it was a typo and would def cut to only 1/2 thick next time. Layer them on a cookie sheet -slice 2-3 holes in each slice. Push a garlic slice into each hole. Drizzle with EVOO and s/p.
Into oven for 10-15 minutes until soft and cooked through--mine took twice as long I think due to too thickly sliced
Mix bread crumbs, thyme and chili flakes together. Heat saute pan over medium heat and add 1/4 cup olive oil. Once hot, add bread crumb mixture and toast until golden brown. Remove bread crumbs from pan onto a paper towel lined plate.
Remove eggplant from oven and let cool just slightly, enough so you can handle. Reuse a cookie sheet and build stacks of eggplant parm. Begin with a slice of eggplant and layer with 2-3 leaves of basil, smear with a couple tablespoons of tomato sauce
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Then top with a slice of mozzarella. Build two layers tall
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Top with breadcrumbs.
Increase oven temp to 400. 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. PLEASE NOTE how nicely stacked these were going in--then see next picture!
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OK here is the after but they still tasted great!
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2 large purple eggplants
1 HEAD of garlic cloves peeled and thinly sliced (not too thin as you need to push into eggplant)
1 cup basil leaves
2 cups of Classic Tomato Sauce (he used his own brand)
1 ball of fresh mozarella -sliced ( I used the ciligiene - smaller balls)
1/4 bread crumbs ( I used panko)
1 T chili flake
2 tsp fresh thyme
1/4 c EVOO
S/P
Preheat oven to 375
Slice eggplant into rounds--the recipe said 1" thick -- I think that it was a typo and would def cut to only 1/2 thick next time. Layer them on a cookie sheet -slice 2-3 holes in each slice. Push a garlic slice into each hole. Drizzle with EVOO and s/p.
Into oven for 10-15 minutes until soft and cooked through--mine took twice as long I think due to too thickly sliced
Mix bread crumbs, thyme and chili flakes together. Heat saute pan over medium heat and add 1/4 cup olive oil. Once hot, add bread crumb mixture and toast until golden brown. Remove bread crumbs from pan onto a paper towel lined plate.
Remove eggplant from oven and let cool just slightly, enough so you can handle. Reuse a cookie sheet and build stacks of eggplant parm. Begin with a slice of eggplant and layer with 2-3 leaves of basil, smear with a couple tablespoons of tomato sauce
Then top with a slice of mozzarella. Build two layers tall
Top with breadcrumbs.
Increase oven temp to 400. 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. PLEASE NOTE how nicely stacked these were going in--then see next picture!
OK here is the after but they still tasted great!
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