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Eggplant stacks with pesto trial#

What’s not to love about eggplant! It’s creamy, yet meaty texture, could easily replace meat in many dishes.įreshly picked from the garden, no matter the variety, or in the dead of winter from a local market, will satisfy even your meat lover’s ‘Meatless Monday’ meal. Summer Garden Eggplant Eggplants Come In All Sizes

Eggplant stacks with pesto trial#

It was trial and error at first, but I finally got the hang of what I could grow with little difficulty, what I would never be able to grow and mostly… what I wanted to grow to eat. Then one day, life afforded me a backyard that was screaming for a garden. I didn’t grow up gardening, I was lucky to keep a houseplant alive. Whether it’s a huge garden in your backyard, pots on a deck, windowsill herbs or the local farmer’s market, freshly picked veggies and herbs are a feast to celebrate!

Serve immediately garnished with fresh basil.Eggplant and Tomato Stacks, with fat slices of eggplant, sautéed to a crispy outer, stacked with pump tomatoes, cheese, pesto and wine drizzle are spectacular! Summer Garden Eggplant and Tomato Stacks Summer Garden Eggplant and Tomatoes.

Serve the slices topped with tomato sauce and a little extra grated Parmesan cheese.

Loosely cover the tray with aluminum foil, then bake 10 to 12 minutes or until the cheese has melted.

Place a spoonful of grated cheese, and a slice of the mozzarella, then add another two layers, creating stacks of three eggplant slices layered with cheese.

To finish the dish, place six of the largest eggplant slices on an oiled baking sheet.

Reduce heat to a simmer and cook another 10 minutes.

Add the tomato puree, salt, pepper, and pepper flakes and bring to a boil.

Once hot, add the garlic and cook a minute or two until fragrant.

Heat the olive oil over medium heat in a saucepan.

While the eggplant is baking, make the sauce.

Turn the slices over and bake another 12 to 15 minutes or until golden brown and fork tender.

When all the eggplant slices have been breaded, spray the tops liberally with the olive oil spray, then bake for 10 minutes.

Place breaded slices on the prepared baking sheet.

Press with your fingertips to help crumbs adhere well.

Dip each eggplant slice first into the flour, then the eggs, then the breadcrumbs.Assemble three shallow bowls one with flour seasoned with salt, pepper, one with eggs beaten with a tablespoon of water, and one with breadcrumbs seasoned with oregano.Spray a large baking sheet with non-stick spray.I like fresh mozzarella in this dish, not the firmer variety used for pizza. You can use either regular or Panko breadcrumbs, although Panko crumbs will create a crisper slice.

I like Muti brand tomato pasta as I feel it has the best fresh tomato flavor, and I always use fresh herbs in my kitchen. When choosing the perfect eggplants for this recipe, select firm, unblemished, medium-sized eggplants. This is easy to prepare, and you could bake the eggplant, make the sauce, and then assemble and bake just before serving. In my third attempt, I used my breaded baked slices and smooth tomato passata products, and it was a winner. I then breaded the slices and baked them, which turned out perfect, but I used a chunky tomato sauce, and the final product was very rustic looking on the plate. Unfortunately, the final dish wasn’t much better looking than the traditional recipe, and it didn’t hold together exceptionally well. Since I do not like the heavy texture of fried eggplant, I initially used grilled, unbreaded slices of eggplant and layered them with cheese and sauce. I will be honest and tell you that it has taken me a few tries to get it right. My plan was to create individual stacked eggplant slices layered with cheese and sauce that you could assemble ahead of time, making them perfect for serving guests.

Recently I wanted to create an Eggplant Parmesan that would look great specifically for entertaining. I have made every variation that you could imagine of this traditional Italian dish over the years, adding meat, changing the cheese, or adding in zucchini as well as the eggplant. As delicious as this eggplant dish is, it isn’t that attractive on a plate. Eggplant Parmesan is a favorite in my house, and I could make it every week with no complaints.