![]() ![]() Place a basil leaf, then your Mozzarella slice atop each stack and grill for another 1-2 minutes. Place a tomato slice atop each eggplant round and cook for about 3 minutes. To create this summery side dish, thinly sliced eggplant and zucchini are layered with tomato slices and cooked onions. ![]() Watch your eggplant closely if your like me and not a fan of mushy eggplant. Grill your eggplants over medium high heat for approximately 4-5 minutes, then turn. Dinner Crispy Eggplant Parmesan Stacks 4.3 (20) 16 Reviews 11 Photos 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. Mix your marinade in a small bowl and allow it to sit while you prep your stacks, be a little liberal with the salt and pepper.īrush your eggplant and tomato rounds liberally with the marinade on both sides, and sit them on a plate or cutting board. Place the mushrooms on the griddle turning over once to grill both sides. When one side is grilled carefully turn over and finish grilling on the other side. Heat a cast iron griddle and place the eggplant slices on the griddle. Grilled Eggplant, Tomato & Mozzarella Stacksġ Eggplant, sliced into rounds about ½ inch thickĢ big tomatoes, slices into rounds about ½ inch thickġ-2 Mozzarella Balls, sliced into rounds about ¼ of an inch thick (depends on how large your eggplant is) Slice the eggplants and drizzle with olive oil and a dash of salt. Ingredients Deselect All 3 tablespoons red wine vinegar 2 teaspoons minced fresh rosemary leaves Salt and freshly ground black pepper 1/4 cup plus 2. 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. ![]() Grab a beautiful eggplant, a perfectly ripe tomato or two, some amazing mozzarella and a few leaves of basil and you will be on your way to not only a beautiful dish but an amazingly tasty one as well! Plus it's nice and light too! Heat 1 cup oil (about 1/4 inch) in a large skillet over medium-high heat. Brush the olive oil onto both sides and edges of the eggplant slices. 2 Season with salt and set aside for 5 to 10 minutes. The key to a dish like this is cooking in season. 1 Slice the stem end off of the eggplants, then slice the eggplant into 1-inch-thick rounds. With the eggplant slices still on the grill, starting with the largest two slices, spread a spoonful of sauce and a modest sprinkling of Parmesan onto the top. Rinse the eggplant under cold water and dry thoroughly with paper towels. This came about one evening while I was digging about to see what I had on hand to make a meal. Line two 18 by 13-inch baking sheets with heavy-duty foil. Ooooh Baby! This is one of those oh so simple dishes that can either be a great side dish or a excellent main course.I just LOVE the flavors. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |