5/9/2023 0 Comments Eggplant stacks![]() ![]() No sliminess! No soggy breading! And a sensible amount of cheese. So see, this is nothing like the bad Eggplant Parmesan that makes people hate eggplant. And rather than breading the eggplant slices, I topped them with a little bit of panko-by putting it on top, it stays crunchy and delicious. To make this dish lighter than traditional Eggplant Parmesan, I added only a quarter cup of cheese to each stack. The eggplant and tomato slices are roasted before stacking them this helps keep the eggplant from getting mushy from the tomatoes' juices. They give the Eggplant Parmesan Stacks that lighter, fresher flavor I was looking for. Use paper towels to blot moisture from each side of the eggplant slices. Step 2 Sprinkle both sides of eggplant rounds generously with salt place on baking sheet for 15 minutes to draw out moisture. Okay, so maybe I made this decision based solely on looks (pretty tomatoes!), but it worked out well in the end. Directions Step 1 Preheat oven to 425 degrees F (220 degrees C). I had originally planned on making this Eggplant Parmesan Stacks recipe with tomato sauce, but when I saw these tomatoes at the farmers market, I changed my mind. And if you use fresh eggplant (like from your local farmers market!), you're not going to get any bitterness either, so there's no need to salt it. As long as you don't add too much oil to it, it won't get soggy. However! When you roast eggplant, the texture is completely different. To make the eggplant and tomato stacks look symmetrical, use eggplant and tomatoes with approximately the same diameter. No wonder people think they don't like eggplant. Grilled Eggplant & Tomato Stacks 12 Ratings 12 Reviews You can grill the eggplant rounds up to a day in advance, then assemble the eggplant, tomato and mozzarella stacks at the last minute. ![]() And then to make up for the general terribleness of the dish, they add cheese. Once you get past the soggy breading, you're greeted by a slimy interior. And as a vegetarian, I've definitely had my share of this-it's often one of the few meatless entrees at Italian restaurants. I'm pretty sure a lot of the eggplant haterism stems from bad Eggplant Parmesan. In fact, a lot of people tell me they don't like it-usually this is followed by, "it's so slimy!" But it's time to give eggplant another chance! Because it doesn't have to be slimy or mushy or bitter or any of those other things people attribute to eggplant. In a pot over medium heat, add some coconut oil and a pinch of salt.Eggplant is not a very popular vegetable. Many of you have asked for simple recipes to delicious dishes I want to deliver on that so I’m providing you with a fine substitute for making your own pasta sauce below. I’m going to be real with you, my pasta sauce takes hours because I make it from scratch for clients. Set aside until you’re ready to assemble your stacks ¼ cup water, less if you soaked the macadamia nutsġ.5 lb of ground meat (I blend beef and pork)Ģ cups of Organicville Italian Herb Pasta Sauceġ Beefy Tomato, thickly sliced, lightly salted and baked in the oven for 10 min at 350 degreesĪdd all the ingredients into a blender or food processorĪdding a pinch of dill will give it a slight buttery taste/smell (I add a pinch of dill) Here, just eat it.ġ cup raw macadamia nuts, soaking optional (I soak mine for an hour) In a bowl, combine the Macadamia Nut Ricotta, basil, and olive oil. I’m tempted to call it The Towering Tumbler Eggplant Stack, but I don’t even know if that makes sense. Directions Broil the eggplant rounds for 2 to 3 minutes. This is one of my favorite dishes to make (and eat) – generally I prepare it as a large casserole but I was inspired by Nom Nom Paleo’spresentation in her book Food For Humansby stacking it when I prepared it last week for a client.Īfter posting it to Instagram, a ton of you asked for my recipe, including one of my Olympic crushes so naturally I had to write this recipe out.
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