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Mario Batali's Eggplant Parm Stacks
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Home / Recipes / Mario Batali's Eggplant Parm Stacks Mario Batali's Eggplant Parm Stacks ingredients 2 large purple eggplants (sliced in 1 inch rounds)1 head of garlic cloves (peeled and thinly sliced)1 cup basil leaves2 cup Mario's classic tomato sauce1.5 balls of mozzarella (sliced into 1/4 in rounds)1/4 cup bread crumbs1 tablespoons chili flake2 teaspoons fresh thyme1/4 cup extra virgin olive oil (plus 1/4 cup)salt and pepper to taste kitchenware previous nextChef's Knife step by step directions. We've Made Cooking As Easy As 1-2-3! ingredients instructions Preheat oven to 375 degrees F. ingredients | |
2 large | purple eggplants, (pelled & sliced in 1 inch rounds) |
1 head | garlic cloves,, (peeled and thinly sliced) |
Salt | |
pepper | |
1/4 cup | extra virgin olive oil |
instructions Lay out eggplant rounds on cookie sheets (lined with foil for easier clean up) in single layers. Cut 2-3 slits per round, large enough to stuff a garlic slice into each slit. Season with salt and pepper and drizzle with olive oil. Roast until soft and cooked completely, about 10-15 minutes. ingredients | |
1/4 cup | bread crumbs |
1 tablespoons | chili flake |
2 teaspoons | fresh thyme |
instructions Mix bread crumbs, thyme and chili flakes together. Heat saute pan over medium heat and add 1/4 cup olive oil. Once hot, add bread crumb mixture and toast until golden brown. Remove bread crumbs from pan onto a paper towel lined plate. ingredients | |
1 cup | basil leaves |
2 cup | Mario's classic tomato sauce |
1.5 balls | mozzarella,, (sliced into 1/4 in rounds) |
instructions
Remove eggplant from oven and let cool just slightly, enough so you can handle. Reuse a cookie sheet and build stacks of eggplant parm. Begin with a slice of eggplant and layer with 2-3 leaves of basil, smear with a couple tablespoons of tomato sauce and top with a slice of mozzarella. Build two layers tall and top with breadcrumbs.
ingredients
instructions
Increase the temperature of the oven to 400 degrees F.
ingredients
instructions
Put the eggplant stacks back into the oven and cook 3-5 minutes, or until the cheese is melted and the bread crumbs are toasted. print
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