• Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • RSS

A new twist on Eggplant Parmigiana! If desired, use 1 tbsp (15 mL) finely chopped fresh basil or oregano, in place of dried.

Eggplant Stackers

Makes 6 servings.

Eggplant Stackers
Save RecipeSave Recipe
Recipe Image

Ingredients

  • 1 Southern U.S. eggplant, cut into 12 slices 1
  • 1 cup Ricotta cheese 250 mL
  • 1/4 cup grated Parmesan cheese 50 mL
  • 1 egg yolk, beaten 1
  • 1 clove garlic, crushed 1
  • 3/4 tsp each: dried basil and oregano 2 mL
  • 1/8 tsp each: salt and pepper 0.5 mL
  • 2 cups tomato sauce, divided 500 mL
  • Shredded Parmesan cheese
  • Fresh basil leaves

Instructions

  1. On greased barbecue or grill pan, over high heat, cook eggplant slices on both sides until lightly charred, do not overcook; set aside.
  2. In small bowl, stir together cheeses, egg yolk, garlic, basil, oregano, salt and pepper.
  3. Place 1/2 cup (125 mL) tomato sauce in bottom of 11 x 7-inch (2 L) baking pan. Place 6 eggplant slices on sauce, top with cheese mixture, then top with another eggplant slice.
  4. Bake in 400F (200C) oven for about 20 minutes or until sauce bubbles and cheese mixture is set.
  5. Heat remaining tomato sauce in small saucepan or microwave.
  6. Place 1 eggplant stack on each plate; drizzle with sauce. Sprinkle with shredded Parmesan cheese and garnish with basil leaves.

Notes

A new twist on Eggplant Parmigiana! If desired, use 1 tbsp (15 mL) finely chopped fresh basil or oregano, in place of dried.

Source: www.gosouthfresh.com

7.6.2
263
http://producemadesimple.ca/eggplant-stackers/

Subscribe To Our Newsletter

Join a Global Community of Cooks!

Receive our weekly newsletter and be the first to know about trending recipes when we publish new feeds and find out when we are running a Content or Twitter Conversation.

Yay! You're signed up to our mailing list and will be receiving your first recipe soon.

Powered byRapidology