Grilled Eggplant Stack With Greek Kasseri Cheese Recipes

GRILLED EGGPLANT STACKS

Steps:

• Mix all marinade ingredients together in a large container with a lid.
• Add eggplant and toss to coat.
• Marinade for 1-8 hours.
• Heat grill.
• When grill is hot place eggplant on the hot preheated grill. Grill about 10 minutes, turning once.
• Enjoy as is or.
• Top with cheese and tomato slices.
• You can drizzle with balsamic that has been reduce by half.
• garnish with herbs.

GRILLED EGGPLANT PARMESAN STACKS

Steps:

• Trim ends of eggplant; cut eggplant crosswise into eight slices. Sprinkle with salt; let stand 5 minutes., Blot eggplant dry with paper towels; brush both sides with oil and sprinkle with pepper. Grill, covered, over medium heat 4-6 minutes on each side or until tender. Remove from grill., Top eggplant with mozzarella cheese, tomato and Parmesan cheese. Grill, covered, 1-2 minutes longer or until cheese begins to melt. Top with basil.

GRILLED EGGPLANT STACKS

Steps:

• Place eggplant slices in colander; sprinkle evenly with 1/2 tsp salt.
• Let stand 10 minutes and then rinse slices thoroughly; dry with paper towels.
• Combine vinegar, wine, and sugar in a small saucepan over medium heat; bring to a boil.
• Reduce heat and simmer until reduced to about 1/4 cup (8 minutes).
• Prepare grill.
• Trim ends from the zucchini and yellow squash; slice length-wise into 4, 1/4-inch strips.
• Flatten pepper pieces with hand.
• Brush vegetables with olive oil then sprinkle with remaining salt and pepper.
• Place pepper pieces skin side down, eggplant, zucchini and squash on grill rack.
• Grill 8 minutes or until tender turning once.
• Combine cheese with basil and oregano.
• To assemble stack, place 1 eggplant slice on plate.
• Top with 1/4 of the cheese mixture lay one strip of squash and one strip zucchini side by side.
• Drizzle with 1.5 tsp balsamic mixture. Then place 1 piece of pepper and top with another eggplant slice.
• Repeat procedure with remaining vegetables, cheese, and sauce.
• Let stand 5 minutes before serving.

CRISPY EGGPLANT PARMESAN STACKS

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.