Add to the top of the stacks and add more Parmigiano-Reggiano on top.
Eggplant stacks how to#
Learn how to make Grilled Eggplant, Tomato & Feta Stacks & see the Smartpoints value of this great. 2 medium eggplants, sliced into 1/2 inch-thick rounds (about 2. Enjoy a tasty and delicious meal with your loved ones. In a large bowl, toss the arugula with some salt, pepper and extra-virgin olive oil. 6 roasted or peeled tomatoes with their juice, chopped, recipe follows. Repeat the process with the remaining ingredients. Add 3 basil leaves, top with extra-virgin olive oil and balsamic vinegar and a slice of mozzarella. Top 1 slice of eggplant with 1 slice of tomato, and then season with salt, pepper and garlic powder. Let them drain on a paper towel to get excess oil off.
(The more recently posted recipe says 1 1/2 -inches thick, but Martha’s original post says 1/2-inch, which made much more sense to me.) You’ll need three slices per stack, so if you’re serving four people and want to plan on two stacks per serving, you’ll need about 24 slices. Heat the vegetable oil in a skillet and fry the eggplant slices until they’re crisp and golden brown. Start by slicing two eggplants into 1/2-inch thick slices. Working in batches, so as to not crowd the skillet, fry eggplant rounds, turning once, until soft and pale golden, 1 to 1 1/2 minutes per side. Heat 1 cup oil (about 1/4 inch) in a large skillet over medium-high heat. Coat the eggplant slices in the flour, then in the egg mixture and then in the breadcrumbs. Directions Instructions Checklist Step 1 Preheat oven to 425 degrees. In a third medium bowl, add the breadcrumbs and the remaining parsley and toss together. In a second medium bowl, add the eggs, Parmigiano-Reggiano, half of the parsley and some salt and pepper, and whisk together. In a medium bowl, place the flour, 1 teaspoon salt and 1 teaspoon pepper. Place something heavy, like a frying pan, on top to get the moisture out. The red fruits, zesty acidity, and refined fruits were a perfect match for the eggplant parmesan stacks.Salt the eggplant on each side and let it drain in a colander for about 30 minutes to get the bitterness out. The grapes come from the producer’s youngest vines coupled with the steel vinification and aging, the wine is bright, fresh, and an incredible value. Scarpa holds their barbera wines for longer than most everyone with even the youthful Casa Scarpa spending one year in steel (no wood) and six months in bottle before release.
Most people don’t think of barbera as an ageable wine but in fact, the aging potential is great because of its high acidity. They do three Barbera d’Asti wines: the younger, fresher drinking Casa Scarpa, the more fatty, rich I Bricchi, and the elegant, complex La Bogliona (pro tip: if you happen upon a 2007 La Bogliona, snap that baby up the winemaker says it may be the best ever of that vintage). Scarpa is a historic producer in the Monferrato making some of the area’s most beautiful expressions of barbera. Scarpa Casa Scarpa Barbera d’Asti DOCG 2016 If you are going for a nebbiolo, I suggest a younger one that is steel-aged to really bring out the freshness and the fruits. Both have depth of flavor and good acidity – optimum for this recipe. Meanwhile, in a 8-to 10 inch nonstick frying pan over medium-high heat, stir onion, garlic, and basil occasionally until onoin is lightly browned, 4 to 5 minutes. Those beg for acidic and juicy wines, so go-tos are going to be barbera, Montepulciano d’Abruzzo, nebbiolo, primitivo, and zinfandel. Bake in a 425 degree regular or convection oven until eggplant is soft when pressed and polenta is heated through, 20 to 25 minutes. My favorite part! Whatcha drinking with that!?įor your eggplant parmesan wine pairing, consider the important pairing ingredients: fresh cheese, marinara sauce.
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