Saturday, February 5, 2011

Eggplant Parmesan Stacks

I made Eggplant Parmesan Stacks the other night.  These were very tasty but I quickly learned why this is usually done in casserole form; they tend to shift when they're baking and the cheese starts to melt.  I still give myself an "A" for creativity... Afterall, it's the effort that counts!

Eggplant Parmesan Stacks

1 small eggplant, sliced into (9) thin slices
2 eggs, beaten
Italian breadcrumbs
olive oil
Arrabbiata sauce
think sliced provolone cheese
shredded mozzarella cheese
grated Parmesan cheese
dried basil

Heat olive oil in a large skillet over medium-high heat.  Dip eggplants in eggs, then into breadcrumbs to coat.  Cook eggplant, in batches, for 2-3 minutes each side.  Remove and set to the side until all eggplant has been cooked.  In a separate, small saucepan, heat Arrabbiata sauce until warm.  On a baking sheet or shallow baking dish, lay the larger eggplant rounds on the bottom.  Top with some Arrabbiata sauce, a thin slice of provolone cheese, and some mozzarella and Parmesan cheese.  Repeat layers 2 more times, using the larger rounds on the bottom and the smaller rounds on top.  Bake on 375 degrees until cheese is melted.

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