Eggplant therefore can improve circulation and nourish the brain. What is the nutritional value of eggplant?Įggplant is considered a food with high nutritional value, especially with a large amount of fiber, vitamins, and minerals and very few calories. Repeat with the remaining eggplant, tomato, and. Top with a tomato slice and a slice of mozzarella. Place a large slice of eggplant on the foil and spoon 2 tablespoons of ricotta cheese on top. Feel free to drizzle some extra virgin olive oil over the top for flavor. To make the stacks: Cover a baking sheet with foil and coat with cooking spray. Of course you will want to finish it off with a sprig of fresh basil on the plate. The final touch is more tomato sauce and mozzarella. You won’t even have to salt and soak your eggplant slices! The only oil you will use is a little cooking spray.Īfter a short time in the oven, the eggplant get’s stacked up over some tomato sauce. It may get messy but don’t let that stop you.Then just layer the eggplant stacks up with a ricotta mixture, lots of mozzarella cheese, and some homemade tomato sauce! We think this will be a new favorite eggplant Parmesan recipe. Add 2 cups basil and garlic, and pulse while slowly adding 1/2 cup oil, scraping down sides as needed until smooth, about 1 minute. Repeat steps until the stack can’t grow anymore.ĭig in with a knife and fork. In a food processor, pulse 1/2 cup walnuts until finely chopped. Rinse the eggplant under cold water and dry thoroughly with paper towels. Then layer the eggplant, tomato, mozzarella and drizzle some balsamic glaze. Line two 18 by 13-inch baking sheets with heavy-duty foil. I placed some fresh arugula on the plate (an optional step). Heat oil in a large skillet over medium heat. Slice your tomatoes and mozzarella into thick slices. Dip eggplant into flour, then egg, then repeat so the eggplant is double breaded. Deselect All 3 large globe eggplants, each about 1 pound, cut crosswise into 1/2-inch slices 1/4 cup kosher salt, plus more for seasoning Extra-virgin olive. Then turn the eggplant over and do the same to the other side. Then place on a baking sheet lined with tin foil and sprayed with oil so they don’t stick.Īfter about 15 minutes turn the oven to broil so the breadcrumbs start to brown. Repeat 2 more times for each stack and place the 4 eggplant, tomato and mozzarella stacks in the oven for 20 minutes. Stack as follows: eggplant slice, tomato slice, mozzarella slice. Place each slice of eggplant in the egg mixture and then into the breadcrumbs. Slice each tomato into 6 even slices and shred the cheese into 12 pieces. Since we aren’t frying the eggplant, wetting the breadcrumbs will help them crisp up in the oven. Then add oil to the breadcrumb mixture to wet it a bit. Line an oven tray with baking paper, form 4 stacks by alternating 3 eggplant slices (topped with a teaspoon of tomato sauce) with PUCK Natural Mozzarella Cheese. Add fresh chopped garlic and parsley if you have it on hand- if you are using seasoned italian breadcrumbs it’s not necessary. Add your breadcrumb mixture to another shallow bowl. Whisk the egg in a shallow bowl and season with salt and pepper. Place a basil leaf, then your Mozzarella slice atop each stack and grill for another 1-2 minutes. Place a tomato slice atop each eggplant round and cook for about 3 minutes. Watch your eggplant closely if your like me and not a fan of mushy eggplant. (Woo hoo!) I was able to pick some tomatoes right out of my aunt’s neighbor’s garden and somehow I came up with a healthy, heavenly, fresh summer dinner. Grill your eggplants over medium high heat for approximately 4-5 minutes, then turn. I ended my night however with a meal that Kyle said was in my top 5 of all time. I was somewhat complaining earlier today because all I had in my fridge for dinner was an eggplant and I didn’t feel like going to the store.
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