Eggplant stacks mozzarella tomato12/15/2023 ![]() Prep Tomatoes and Cheese: Slice tomatoes and place on a plate and same for the cheese. Roast the eggplant until tender and lightly browned, 15-20 minutes. Lay eggplant on a parchment or silpat-lined sheet pan. Brush the eggplant generously on both sides with olive oil. Turn over the eggplant and salt the other side and let sit for 15 minutes. Sprinkle with salt and allow the slices to drain for 30 minutes to eliminate the bitterness. Roast Eggplant: Lay the eggplant on a cooling rack over a sheet pan that is covered with paper towels. fresh mozzarella cheese, cut into 24 thin slicesġ salt-packed anchovy, bones removed, soaked in 3 Tablespoons of milk for 10 minutesġ Tablespoon salt-packed capers, rinsed and drained Excuses aside, there is no better way to take advantage of late summer produce than these Heirloom Tomato, Eggplant and Fresh Mozzarella Stacks! The light and tangy Arugula Salsa Verde is a great accessory to this fresh and funky salad.Ģ medium eggplants (2 lbs.) cut crosswise into 16 slicesĤ large heirloom or beefsteak tomatoes, cored and cut into 16 slicesġ 1/2 lbs. They're a delicious go-to grilling recipe for us when we want a hearty and delicious dinner.With all the talk about Lady Gaga’s meat dress at the MTV Video Music Awards, I found myself craving something a little… vegetarian. I hope you love these healthier eggplant parm stacks as much as we do. So as soon as it's browned, remove it from the pot. Don't fully cook the beef when you brown it, it's going to cook more in the sauce.Don't skip the salting step for the eggplant slices - it helps release excess water and keeps your eggplant slices from getting mushy.Repeat twice until there’s a three-layer stack of eggplant, meat, and cheese. To create the stacks, place an eggplant slice on a plate and then layer it with a couple of spoonfuls of the meat sauce, then top with mozzarella and Parmesan cheese.Cook for another 3 minutes or until the eggplant is starting to be translucent. Toss the eggplant slices with 1 tablespoon of oil and place them on the grill.Heat a grill or grill pan to medium-high heat.Stir to combine and bring to bubbling, then reduce heat and let simmer for 15 minutes. Then add the tomato sauce, oregano, red pepper flakes, and black pepper.Add the garlic to the onions and cook for 30 seconds, stirring continuously.Cook the onion for 3 to 4 minutes or until translucent. ![]()
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