Eggplant Tower Recipes

EGGPLANT TOWER

Steps:

• Preheat oven to 385 degrees F.
• Prepare baking sheet with parchment and lightly spray with non-stick cooking spray.
• Slice eggplant into slices, about 1/4 inch or 1 centimeter thick.
• Arrange slices on baking sheet. Pour over olive oil and toss them around to coat them.
• Bake in oven for 15 minutes. Turn them over, and bake for another 10 minutes. Remove and allow to cool.
• Put a new piece of parchment on baking sheet. Apply a think coat of non-stick cooking spray.
• Put a spoonful of tomato sauce for each tower. This recipe makes two.
• Choose your largest eggplant slice and put it on top of tomato sauce.
• Add tomato sauce on top, then sprinkle with Fontina cheese, then sprinkle with breadcrumbs. Repeat until you use up all of the eggplant slices.
• To the top layer, sprinkle with Romano cheese.
• Raise oven temperature to 400 degrees F.
• Bake eggplant towers for 5 minutes, or until cheese is melted.

SAUCY EGGPLANT PATTY TOWER

Steps:

• Bring a large skillet sprayed with nonstick spray to medium heat on the stove.
• Remove the ends of the eggplant. Cut three 3/4-inch-wide eggplant slices. Pat dry, if needed. Save the rest for another use.
• Place the eggplant slices and patties in the skillet and cook for 3 to 5 minutes; flip, and cook for an additional 3 to 5 minutes, until fully cooked.
• Meanwhile, to make the sauce, combine tomatoes with Italian seasoning in a microwave-safe bowl. Cover and microwave for about 30 seconds, until hot. Mix well. If you like, add additional Italian seasoning, to taste.
• Plate one eggplant slice and top with a spoonful of sauce; evenly top with a burger patty. Alternate layering the remaining eggplant slices and burger patty, adding a spoonful of sauce in between each layer. Cover your "tower" with all of the remaining sauce. Garnish with basil.
• Grab a fork and knife and dig in!

EGGPLANT MOZZARELLA TOWER

Steps:

• Preheat oven to 350°F.
• For marinara, in a small saucepan over medium heat, warm oil and sauté onion for 4 mins or until translucent .Add garlic and sauté, stirring continually do not brown .Add tomatoes and herbs and season with salt and pepper. Cover and simmer for 10mins set aside.
• Season eggplant slices with salt and pepper, and dredge in flour, shaking off the excess. Next dip each slice in egg, then in the bread crumbs. Set aside.
• In large skillet heat vegetable oil over high heat until very hot. Sauté eggplant one slice at a time until golden brown.
• Places the cooked sliced on a baking sheet,.
• Top each with a tomato slices and sprinkle with mozzarella. Bake for 10mins until golden brown and cheese is melted.
• To serve stack three eggplant / tomato slices on each plate. Garnish with some basil spoon marinara around eggplant tower.