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. One stack yields 172 calories, 13 grams of fat, 11 grams of carbs, and 5 grams of protein.Eggplant Parmesan is a favorite in my house, and I could make it every week with no complaints. Serve immediately topped with remaining basil leaves. Repeat to make another layer, ending with an eggplant slice. To make eggplant stacks, place one eggplant slice in the baking dish, sprinkle with Parmesan cheese, top with one tomato slice, one mozzarella slice, and a couple of drops of basil olive oil. Set aside on a plate.Īdd tomato slices and grill until tender and charred, about 2 to 3 minutes per side. Add eggplant slices (in batches if necessary) and grill eggplant, until tender and slightly charred, about 5 minutes per side. Heat one tablespoon of olive oil in a grill pan over medium-high heat. Rinse the slices, then pat dry with paper towels. Place eggplant slices in a colander, sprinkle with salt, and let drain for 30 minutes (the salt will draw out some moisture). In a small bowl combine olive oil and 4 basil leaves. Preheat oven to 400☏ (200☌) and place a rack in the middle. *Alternatively you can use 1 cup shredded mozzarella Summer Eggplant Parmesan Stacks Print this recipe!ġ medium eggplant, sliced into ¼-inch rounds (12 slices in total)Ģ medium tomatoes, sliced into ½-inch rounds (8 slices in total)ġ mozzarella ball (8 oz), sliced into ⅛-inch rounds (8 slices in total)* You’ll be amazed how something so simple can be so satisfying. With tomato season at its peak, there’s no excuse not to give this recipe a try. Serve two stacks per person for a more filling dinner. One stack per person is great for a starter or for dinner if there’s salad on the side.

Tomato eggplant stacks