Aug 14

Aug 14 Eggplant Parm Stack Recipe

Eggplant is in season! Buying it in-season is the best way to avoid the dreaded bitter eggplant. Pick one up at your local farmer's market and enjoy this dish for #meatlessmonday or any other day of the week. This is one dish I can make without my hubby "missing" meat in his meal. For added protein, serve it with a side of Farro or Quinoa! Add some greens with a Kale salad, or start with a cup of Minestrone for a complete meal.

I like using smoked mozzarella because it is easier to grate than fresh Buffalo mozzarella while adding more complexity to the flavor. I tend to prefer to grate my own, because I only want cheese in my cheese and the pre-grated varieties usually add anti-coagulants to prevent the cheese from clumping together in the bag.

Sometimes I make my own sauce, but for an easy quick-to-prepare weeknight (especially a Monday!) A prepared option really helps. Rao’s Homemade has good flavor with simple ingredients and no added sugar. Perfect for weeknights when you’re short on time.

Eggplant Parm Stack Recipe

Prep time: 5 minutes Cook time: 28 minutes Yield: 6 stacks of 2 slices (depends on eggplant size)

INGREDIENTS:

2 egg whites, lightly beaten
3/4C panko bread crumbs (try these if you’re avoiding Gluten!)
4 T finely grated Parmesan cheese
1.5 t Italian seasoning
1.5 t roasted garlic powder (if you haven’t tried roasted garlic powder before, trust me it is a must-try!)
1 large eggplant, sliced 3/4" thick (10-14 slices, depending on eggplant size)
3/4 C grated smoked mozzarella
~ 1 C Rao's Tomato Basil sauce
Coconut Oil Cooking Spray (I used Coconut oil due to the high smoke point, since we’re broiling)
6 large Basil leaves, chopped + additional for garnish (optional)

INSTRUCTIONS:

1.) Preheat oven to 425F, and line 2 baking sheets with foil.
2.) Place egg whites into shallow dish. In another shallow dish, combine panko, Parmesan, Italian seasoning, and garlic powder.
3.) One at a time, dip the eggplant into the egg whites, followed by the panko mixture, being sure to coat both sides before placing on baking sheet in a single layer. Mist tops with cooking spray.
4.) Bake until eggplant is tender and golden brown, about 25 minutes. Meanwhile, grate your mozzarella.
5.) Remove from oven, and preheat Broiler. Arrange an oven rack about 8" below the heating element.
6.) Spread about 1 T of sauce on each slice of eggplant, followed by a liberal pinch of basil, and sprinkle with mozzarella.
7.) Using a spatula, carefully layer the eggplant slices to create stacks of 2 on only 1 of the baking sheets.
8.) Broil until mozzarella is brown and bubbly, about 3 minutes.
Serve topped with additional Basil leaves as garnish, and enjoy!