BAKED EGGPLANT PARMESAN STACKS
Eggplant Parmesan Stacks are a fresher and lighter way to enjoy this Italian classic! Easy to make and can be made ahead.
Provided by By: Carol | From A Chef's Kitchen
Categories Vegetarian / Vegan Entrees
Time 1h
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees.
- Prepare a non-stick baking sheet by spraying it with cooking spray. Alternately, line a baking sheet with non-stick aluminum foil and spray with cooking spray. Set aside.
- Place all-purpose flour on a plate and season with salt and black pepper. Place eggs in a small bowl and season with salt and pepper. Combine Parmesan cheese, breadcrumbs and panko in another bowl.
- Dredge eggplant slices in flour. Dip in beaten egg then coat with breadcrumb mixture. Place on prepared baking sheet.
- Bake for 12-15 minutes. Flip eggplant slices and bake an additional 10-12 minutes or until both sides are golden and eggplant is tender.
- While eggplant is baking, prepare sauce. Heat olive oil over medium-high heat. Add the tomato, reduce heat to medium-low and cook 5-7 minutes or until tomato is soft. Add garlic and cook 1 minute. Add crushed tomatoes and crushed red pepper flakes. Simmer 10 minutes.
- Stir in fresh basil and keep warm.
- Prepare a baking dish with oil or cooking spray.
- Set four of the largest eggplant rounds in the baking dish. Place a piece of cheese on each of the rounds, followed by another eggplant round, another piece of cheese, eggplant round, ending with cheese on the top. (If you end up with four layers on two of the stacks, that's okay. A heartier appetite will appreciate it!)
- Cover loosely with aluminum foil and bake 10-15 minutes or until cheese has melted.
- Top with tomato sauce. Sprinkle with additional parmesan cheese and garnish with fresh basil sprigs and serve.
Nutrition Facts : ServingSize 1 stack, Calories 665 kcal, Carbohydrate 63 g, Protein 31 g, Fat 34 g, SaturatedFat 13 g, Cholesterol 199 mg, Sodium 1248 mg, Fiber 11 g, Sugar 16 g, UnsaturatedFat 18 g
EGGPLANT STACKERS
Saw this on "Cook Yourself Thin", and gave it a try tonight my way, well with the stuff I had on hand. I love eggplant, so if you like eggplant you will like this. Good as a starter or main dish. Looks like you really know what you are doing in the kitchen. I can't wait till my new herb gardens grows to throw some fresh chopped bazil on top.
Provided by JBs Girl
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Pre heat oven to 350.
- Heat small amout of olive oil in skillet with grilling marks or normal skillet on medium heat.
- Wash and slice eggplant with skin on about 1/2 inch thick.
- Mix together oil, vinegar, and spices in a small bowl.
- Brush both sides of eggplant with mixture.
- Place sliced eggplant in skillet and cook about 3 min per side.
- After eggplant is cooked place on baking sheet sprayed with non stick spray.
- Take one side and put 1 TBSP of diced tomatoes and 1 slice mozzarella cheese then place other eggplant slice on top.
- Bake for about 20 minutes.
- This will make four stackers depending on eggplant size.
- I do use foil and spray it since some of the cheese will melt out.
Nutrition Facts : Calories 414.6, Fat 27.3, SaturatedFat 9.6, Cholesterol 45.7, Sodium 1090, Carbohydrate 29.8, Fiber 12.2, Sugar 14.5, Protein 17.2
EGGPLANT PARM STACKS
Provided by Rachael Ray : Food Network
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Set aside or prepare the roasted tomatoes.
- Salt the eggplant and drain in colander, 30 minutes.
- Meanwhile, heat a little extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the onions, garlic, chile pepper, if using, marjoram, salt, and pepper. Cover the pan with a lid and sweat the onions 10 to 15 minutes, until very soft and sweet. Add the roasted tomatoes and stir, then let the sauce thicken 15 minutes, uncovered over medium heat. Cook's Note: The mixture should be very thick.
- Preheat the oven to 400 degrees F.
- While the sauce cooks make a breading station (3 sections) for the eggplant: flour, beaten egg, and panko bread crumbs mixed with cheese, corn meal, and fennel. Coat the eggplant slices in order and arrange on a plate. Heat a thin layer of frying oil in a large heavy-bottom skillet over medium to medium-high heat and cook the eggplant 3 to 4 minutes on each side. Drain the eggplant on a cooling rack, wipe out the skillet and repeat. Sprinkle the hot eggplant with a little salt. When all of eggplant has been cooked, wipe the pan clean again and heat 1 tablespoon extra-virgin olive oil in the skillet over medium heat, add the garlic and stir 1 minute. Add the greens and wilt them, season with salt, pepper, and nutmeg. Turn off the heat. Build stacks on cooling rack placed over baking sheet: eggplant, chard, tomato-onions, basil leaves, mozzarella, and eggplant. Place in oven 5 minutes to melt the mozzarella. Serve immediately.
- For the tomatoes:
- Heat the oven to 500 degrees F.
- Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.
STEVE'S EGGPLANT STACK
Provided by Food Network
Time 1h20m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Salt the eggplant on each side and let it drain in a colander for about 30 minutes to get the bitterness out. Place something heavy, like a frying pan, on top to get the moisture out.
- In a medium bowl, place the flour, 1 teaspoon salt and 1 teaspoon pepper. In a second medium bowl, add the eggs, Parmigiano-Reggiano, half of the parsley and some salt and pepper, and whisk together. In a third medium bowl, add the breadcrumbs and the remaining parsley and toss together. Coat the eggplant slices in the flour, then in the egg mixture and then in the breadcrumbs.
- Heat the vegetable oil in a skillet and fry the eggplant slices until they're crisp and golden brown. Don't crowd the pan. Let them drain on a paper towel to get excess oil off.
- Top 1 slice of eggplant with 1 slice of tomato, and then season with salt, pepper and garlic powder. Add 3 basil leaves, top with extra-virgin olive oil and balsamic vinegar and a slice of mozzarella. Repeat the process with the remaining ingredients.
- In a large bowl, toss the arugula with some salt, pepper and extra-virgin olive oil. Add to the top of the stacks and add more Parmigiano-Reggiano on top. Season with salt and pepper.
EGGPLANT STACKS
Steps:
- Cut eggplant crosswise into twelve 1/3-inch-thick slices, discarding ends, and arrange in one layer on paper towels. Sprinkle both sides of slices evenly with salt and cover with another layer of paper towels. Let eggplant stand 30 minutes. Pat eggplant dry.
- Preheat oven to 375°F. and oil a shallow baking pan.
- Arrange 4 eggplant slices in one layer in pan and spread each slice evenly with 1 teaspoon pesto. Sprinkle 2 tablespoons Monterey Jack evenly over pesto on each slice. Continue to layer remaining eggplant slices, pesto, and Monterey Jack in same manner. Sprinkle 1 tablespoon Parmesan evenly over each stack and bake in middle of oven until eggplant is tender, 20 to 25 minutes.
EGGPLANT PARMESAN STACKS
Everyone loves these stacks of eggplant layered with mozzarella and Parmesan cheese and tomato sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Season eggplant with salt. Heat 1 cup oil (about 1/4 inch) in a large skillet over medium-high heat. Working in batches, so as to not crowd the skillet, fry eggplant rounds, turning once, until soft and pale golden, 1 to 1 1/2 minutes per side. Drain on paper towels.
- Heat remaining 3 tablespoons oil in a large skillet over medium-high heat. Add garlic, and cook 20 seconds (do not let brown). Add tomatoes and 1 teaspoon salt. Cook, stirring frequently, until tomatoes break down and are soft, 10 to 15 minutes. Stir in oregano and basil. (Alternatively, stir oregano and basil into 1 1/4 cups Freezable Tomato Sauce Base.)
- Place 6 slices of eggplant on a rimmed baking sheet. Top each slice with 1 tablespoon sauce and a few pieces of mozzarella, and sprinkle with 2 teaspoons Parmesan. Repeat layering twice.
- Bake until heated through and cheese is bubbling, about 12 minutes. Serve immediately, garnished with oregano and Parmesan shavings.
EGGPLANT STACKERS
Get your kids excited to eat their veggies or add some extra flair to your next solo dining experience with Eggplant Stackers. Ready in just 20 minutes, Eggplant stackers add a level of refinement to any menu with hardly any fuss. Plus, the Sriracha hot sauce adds an extra burst of flavor!
Provided by My Food and Family
Categories Home
Time 20m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Heat oil in large skillet on medium heat. Add eggplant, onions and greens; cook 10 min., stirring greens and turning vegetables after 5 min.
- Meanwhile, cook burger as directed on package.
- Place greens on plate. Stack vegetable slices and burger on greens, placing burger in center of stack. Serve with sauce.
Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 420 mg, Carbohydrate 15 g, Fiber 8 g, Sugar 4 g, Protein 15 g
CRISPY EGGPLANT PARMESAN STACKS
Eggplant rounds are breaded and baked, then stacked and layered with Ragu® Old World Style® Traditional Sauce and mozzarella cheese, then baked again until hot and cheese has melted.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 1h
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Sprinkle both sides of eggplant rounds generously with salt; place on baking sheet for 15 minutes to draw out moisture. Use paper towels to blot moisture from each side of the eggplant slices. Sprinkle lightly with salt and pepper.
- Whisk eggs in a shallow bowl. Place panko bread crumbs in a second bowl. Dip each side of the eggplant slices in the whisked eggs, then press into the panko crumbs to coat each side. Place slices on a cooling rack on a baking sheet.
- Spray the tops of eggplant generously with cooking spray. Bake 8 minutes in preheated oven. Turn each slice, and spray the other side with cooking spray. Bake an additional 8 to 10 minutes. Remove from oven and let cool slightly.
- Reduce oven temperature to 350 degrees (175 degrees C).
- To make the stacks: Cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment. Top with a spoonful of Ragu® Old World Style® Traditional Sauce and a slice of mozzarella. Place another slice of eggplant on the first; repeat the layering process until you have about 5 or 6 slices in a stack. Top with a generous layer of parmesan cheese.
- Bake stacks until the cheese has melted, 10 to 15 minutes. Remove from oven and let cool for a few minutes. Serve warm.
Nutrition Facts : Calories 397 calories, Carbohydrate 49.9 g, Cholesterol 122.3 mg, Fat 16 g, Fiber 9.9 g, Protein 26.1 g, SaturatedFat 7.8 g, Sodium 1261.9 mg, Sugar 4.3 g
EGGPLANT PARM STACKS
Ready in half the time it takes to make traditional eggplant Parmesan, this inventive version is stacked with fresh herbs and melted-cheese goodness.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 12
Steps:
- Preheat grill pan over medium-high heat. Preheat oven to 375 degrees, with oven rack in center position.
- Brush eggplant slices with 3 tablespoons olive oil and season with salt. Grill 8-10 minutes, flipping once, until charred and soft.
- In a medium bowl combine breadcrumbs, Parmesan, pepper, herbs, and remaining tablespoon olive oil.
- Place 4 slices grilled eggplant on parchment-lined baking sheet. Top with 2 tablespoons tomato sauce, 1 tablespoon breadcrumbs, and slices of mozzarella. Repeat with two more layers. Drizzle with olive oil.
- Bake in oven for 20 minutes. Serve with a garnish of olive oil and Parmesan cheese.
EGGPLANT STACKS
A nice surprise in this moussaka recipe is the touch of cinnamon, just enough to give it a fresh taste. This dish would serve nicely as a vegetarian entree.-Marjorie Palla, Moraga, California
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small skillet, saute onion and garlic in 1 teaspoon oil until tender. Stir in the tomatoes, lemon juice, basil, salt, cinnamon and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, brush eggplant slices with remaining oil. Broil 4 in. from the heat for 1-2 minutes on each side or until lightly browned. Spread 2 tablespoons sauce mixture into a greased 3-cup baking dish. Top with half of the eggplant slices. Spread with 1/2 cup sauce mixture. Repeat layers., Cover and bake at 350° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 252 calories, Fat 15g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 356mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 10g fiber), Protein 9g protein.
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