Eggplant Aubergine Parmesan Stacks Recipes

EGGPLANT PARMESAN STACKS

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.

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.

EGGPLANT PARMESAN STACKS

Steps:

• Preheat oven to 375ºF. Lightly oil a baking sheet or jellyroll pan. Mix Panko with basil and 1/2 teaspoon salt and spread onto a plate. Pour milk into a shallow bowl. Dip each eggplant slice into milk and turn to coat. Shake off excess. Press an eggplant slice down into the breadcrumbs. Flip and press the other side in to help the crumbs adhere. Arrange breaded eggplant on lightly oiled baking sheet. Repeat with the rest of the slices. Sprinkle eggplant slices with a little salt (1 teaspoon or so) and a few grinds of fresh pepper. Bake in the oven for 25 minutes. Flip slices and bake for another 15 minutes until the eggplant is softened and lightly browned in spots. Remove tray from oven and let eggplant cool for a few minutes so you can handle it. (leave oven set at 375ºF)
• While the eggplant is baking, make the sauce: heat olive oil in a large cooking pot or dutch oven oven medium heat. Add chopped onion and cook for about 8 minutes until very soft and starting to brown. Stir in dried basil, salt, crushed tomatoes, tomato paste and honey. Cook sauce at a simmer, partially covered, for 20 minutes. Add minced garlic (if using) and simmer 10 minutes longer. Remove from heat. The sauce will be thick.
• Line a jellyroll pan with parchment paper. Divide the total number of eggplant slices by 3 and that's how many stacks you'll have. You should have enough for 8-9 stacks. Arrange the 8 (or 9) largest eggplant rounds on the prepared parchment-line pan. Top each round with two tablespoon of tomato sauce, a teaspoon of parmesan, 2 tablespoons of mozzarella, and a sprinkle of slivered basil (don't add basil to the top of the stacks) Repeat with two more layers, using the larger slices for the middle layer and the smaller ones for the top. Bake for 20 minutes. Serve hot.
• Garnish each stack with a sprinkle of slivered basil.

EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Slice eggplant into rounds at least 1/4 inch thick.
• Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
• In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
• Repeat until all ingredients are used.
• Bake in a 375 degree oven until the casserole is bubbling.
• Remove from oven and let rest for 5-10 minutes before serving.

QUICK EGGPLANT PARMESAN

Steps:

• In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
• Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.
• While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.
• Top eggplant with sauce and Parmesan cheese and serve.

EGGPLANT (AUBERGINE) PARMESAN STACKS

Steps:

• Rinse eggplant and trim off and discard both ends.
• Cut eggplant crosswise into 8 equally thick slices.
• Cut Polenta crosswise into 8 equal rounds.
• Lightly coat a 14- by 17-inch baking sheet with olive oil spray or brush with olive oil.
• Arrange eggplant and polenta slices in a single layer on sheet.
• Lightly coat slices with more olive oil.
• Bake in a 425 degree regular or convection oven until eggplant is soft when pressed and polenta is heated through, 20 to 25 minutes.
• Meanwhile, in a 8-to 10 inch nonstick frying pan over medium-high heat, stir onion, garlic, and basil occasionally until onoin is lightly browned, 4 to 5 minutes.
• Add tomato puree and 1/4 cup water; simmer uncovered, stirring occasionally, until flavors are blended, 5 to 10 minutes.
• Add salt and pepper to taste.
• Cover and keep warm over low heat,stirring occasionally,until eggplant is done.
• When eggplant is soft, sprinkle mozzarella and Parmesan cheeses equally over eggplant and polenta.
• Return to oven and bake until cheese is melted, about 2 minutes.
• On each of 4 dinner plates, place 1 slice eggplant (use larges sizes first) and drizzle with 1 tablespoon sauce; top with 1 slice polenta and 1 tablespoon sauce, Repeat until all slices are used.
• If desired garnish with rosemary sprigs.
• Spoon remaining sauce around base of eggplant stacks, Serve.

PARMESAN AUBERGINE STACKS

Steps:

• Preheat the oven to 200C/fan
• Slice the Aubergine into roughly 6mm slices
• Add salt and oil to aubergine strips and bake for 10 minutes.
• While that bakes; Chop tomatoes into Slices, thinner the better
• Remove aubergine strips and flip. Add a generous heap of parmesan to each strip and bake for another 15 minutes.
• Remove from Oven and place a layer of Aubergine on a plate, with two tomato slices on top and then a leaf of basil for each tomato, place another aubergine slice on top and repeat for each serving. A small tomato slice with basil leaf on top makes the dish more elegant.