Monday, 28 May 2012

Eggplant Stacks

These Eggplant stacks make a nice appetizer or a main. They can be entirely Vegetarian or you can add some meat to a layer. You can make all the components in advance and then just assemble and bake before serving.

You will need:
  • 1 eggplant
  • salt
  • 2 eggs
  • 1 cup flour
  • salt/pepper
  • crushed chili flakes
  • breadcrumbs (panko and regular)
  • 1 tbsp fresh chopped parsley
  • 1 tbsp Italian seasonings
  • 1/4 cup grated Parmesan
  • 1 russet potato
  • sprinkle cinnamon
  • 1 1/2 cups crushed tomatoes
  • 1/2 tsp chili flakes
  • 1 tsp dried oregano
  • 1 tbsp chopped parsley
  • salt/pepper
  • 1 tsp granulated garlic
  • 1 clove crushed garlic
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
  • turkey sausage (optional)
  • shredded mozzarella
  • grated Parmesan
  • fresh basil leaves
  • good balsamic vinegar

Step 1: sprinkle salt all over both sides of sliced eggplant. Leave in a strainer 30-60 minutes to pull out and bitterness. Then rinse and dry well.

Step 2: prepare the standard breading station. Flour with salt, pepper and crushed chili flakes (I just grind flakes in a spice grinder/coffee grinder) 2 eggs whisked. Breadcrumbs with parsley, Italian seasoning, grated Parmesan

Step 3: dip each slice of dried eggplant into flour, then egg, then breadcrumbs. Press breadcrumbs to get get a nice coating

Step 4: in a saute pan with a half inch of hot oil fry all slices if eggplant until browned. When they come out sprinkle with a bit of salt, pepper and grated Parmesan cheese.You will need to add more oil with each batch.

Step 5: in a small saucepan boil sliced potato for 5 minutes. They will only be partially cooked. Drain and allow to cool slightly.

Step 6: in a small amount of oil fry slices until browned. I sprinkled a bit of crushed chili flakes, salt and a bit of cinnamon on each slice.

Step 7: in a small sauce pan add all ingredients for sauce and cook 5 minutes.

Step 8: fry turkey sausage if you plan on adding it to your layers

Heat oven to 375 degrees F.

Step 9: on a parchment lined pan add a layer or eggplant, then sauce, then sausages (or not!) 

Step 10: add cheeses and more eggplant, sauce, meat, cheese. I have made mine with 3 slices of eggplant each and I have added the slices of potato to the middle layer. Topped with cheese and baked until hot, melted and bubbling.

I have served mine with a drizzle of my best balsamic vinegar and a bit of olive oil. Topped with a leaf of fresh basil it looks like it was served in a lovely restaurant and believe me it tasted wonderful!

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