Lidia Bastianich Eggplant Stacks Recipes
EGGPLANT PARMESAN STACKS
Baked eggplant, stacked up with tomato sauce and cheese. These towers of eggplant parmigiana make a festive appetizer, lunch or dinner.
Provided by Lisa
Categories Dinner
Time 1h30m
Number Of Ingredients 21
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.
Nutrition Facts : Calories 405 calories, Sugar 16.9 g, Sodium 1115.2 mg, Fat 16.6 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 43.4 g, Fiber 7.9 g, Protein 23.8 g, Cholesterol 42.4 mg
More about "lidia bastianich eggplant stacks recipes"
RECIPE CLASSIC EGGPLANT PARM STACKS - RECIPES.CAMP
From recipes.camp
Servings 4Total Time 40 minsCategory Vegetables
- Once the pan and the oil are heated, add all the onions, chili pepper, garlic, marjoram (if its being used), salt and pepper, then you should cover the pan using a lid and let the onions sweat (10 or 15 minutes) until they get sweet and soft. Once the onions get caramelized, you need to add the roasted tomatoes and stir until you get a sauce.
- Let the sauce thicken about 15 minutes uncovered (in medium heat) until the mixture gets very thick. Now you are going to preheat the oven to 400 degrees F. while you wait for the sauce and the oven, make a breading station for the eggplant divided into 3 sections: flour, beaten eggs, and the panko mixed with the parmesan cheese, cornmeal, and fennel.
- Coat every slice of eggplant in order and then arrange them on a plate, now you need to heat a thin layer of frying oil (medium to medium-high) in a large heavy-bottom skillet, cook every eggplant slice 3 to 4 minutes on each side, and let them drain on a cooling rack, then wipe out the skillet and repeat.
- Once every slice of eggplant is done, sprinkle them all with a little pinch of salt, clean the pan and heat 1 tablespoon extra-virgin olive oil in the skillet over medium heat, add the garlic, stir 1 minute, then add the greens, season with nutmeg, salt, and pepper and wilt them. Turn off the heat once it is done.
THE ITALIAN NEXT DOOR: EGGPLANT PARMESAN STACKS
From theitaliannextdoor.blogspot.com
Estimated Reading Time 7 mins
410 LIDIA BASTIANICH RECIPES IDEAS IN 2021 | LIDIA ...
From pinterest.com
EGGPLANT PARMESAN STACKS RECIPE | RECIPE | EGGPLANT ...
From pinterest.com
LIDIA BASTIANICH RECIPES EGGPLANT STACKS
From tfrecipes.com
LIDIAS EGGPLANT PARMESAN STACKS RECIPES
From tfrecipes.com
EGGPLANT PARMIGIANA STACKS (PARMIGIANA DI MELANZANE ...
From eatyourbooks.com
LIDIA BASTIANICH EGGPLANT PARMIGIANA RECIPE | NUTRITION ...
From full-recipes.com
LIDIAS ITALY EGGPLANT RECIPES
From share-recipes.net
EGGPLANT PARMIGIANA - LIDIA - LIDIA BASTIANICH
From lidiasitaly.com
LIDIAS VEAL AND EGGPLANT GRATINATE FOR ONE FOOD
From wikifoodhub.com
LIDIA BASTIANICH EGGPLANT STACKS RECIPE | DEPORECIPE.CO
From deporecipe.co
EGGPLANT RECIPES FROM LIDIA BASTIANICH
From tfrecipes.com
LIDIA BASTIANICH EGGPLANT RECIPE
EGGPLANT SEASON IS HERE! - LIDIA - LIDIA BASTIANICH
From lidiasitaly.com
EGGPLANT PARM STACKS BY LIDIA RECIPES AND FOOD TIPS
LIDIA BASTIANICH EGGPLANT PARMIGIAN STACKSL RECIPE
From crecipe.com
EGGPLANT PARMESAN RECIPE LIDIA BASTIANICH
From share-recipes.net
LIDIA BASTIANICH EGGPLANT STACKS RECIPE
From crecipe.com
RECIPES - LIDIA - LIDIA BASTIANICH
From lidiasitaly.com
LIDIA BASTIANICH EGGPLANT PARMIGIAN STACKS RECIPE
BAKED EGGPLANT WITH ONIONS AND TOMATOES - LIDIA BASTIANICH
From lidiasitaly.com
LIDIA BASTIANICH EGGPLANT PARMESAN STACKS RECIPE
From crecipe.com
LIDIA BASTIANICH MINESTRONE SOUP RECIPE - SHARE-RECIPES.NET
From share-recipes.net
LIDIA BASTIANICH EGGPLANT STACKS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love