Steves Eggplant Stack Food
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 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.
AUBERGINE (EGGPLANT) STACKS
Aubergine is such an elegant word compared to eggplant, and this is an elegant little recipe from the Vegetarian Society.
Provided by Missy Wombat
Categories Vegetable
Time 1h
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- First make the sauce.
- Heat the olive oil in a suacepan and fry the onion gently with the garlic.
- Add half of the chopped tomatoes and the white wine and cook for five minutes.
- Blend unfit smooth.
- Mix in the rest of the chopped tomatoes with the pepper pieces and 1 teaspoon of balsamic vinegar.
- Season to taste.
- Brush the griddle with olive oil and cook the eggplant slices so that they are seared with stripes.
- Put on one side and keep warm.
- Grill the beef tomato slices gently.
- Mix the lemon and herbs together and season well.
- On individual serving plates, layer the eggplant, tomato and herb mix.
- Drizzle with a little balsamic vinegar.
- Repeat until all the layers are used up and top with a slice of tomato and a sprinkling of the herb mixture.
- Grill the slices of Halloumi and arrange on top of each stack, garnished with lemon zest and chives.
- Drizzle tomato confetti sauce around the plate and decorate with chives or chive flowers.
- Serve warm.
Nutrition Facts : Calories 271.8, Fat 8, SaturatedFat 1.1, Sodium 25.2, Carbohydrate 36.8, Fiber 13.6, Sugar 15.2, Protein 6.3
TOMATO EGGPLANT STACKS
Make and share this Tomato Eggplant Stacks recipe from Food.com.
Provided by myrna muck
Categories Lunch/Snacks
Time 30m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- slice eggplant into 1/4 inch slices.
- salt both sides of egg plant to remove moisture.
- slice tomato into 1/4 inch slices.
- stack egg plant then 1tsp of basil then tomato then 1 tsp ricotta.
- repeat proceedure finishing with eggplant on top.
- bake at 350 for 25 minutes.
Nutrition Facts : Calories 189.8, Fat 3.4, SaturatedFat 1.5, Cholesterol 7.5, Sodium 32.9, Carbohydrate 38.6, Fiber 21.8, Sugar 16.2, Protein 9.3
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