Classic Eggplant Parm Stacks
Cooking time45 min
Who doesnt love a warm stack of eggplant, cover with layers of tomato sauce with parmesan and mozzarella cheese? This dish is delicious, easy to cook and, the best of all, is healthy, so there are no excuses to try this Classic Eggplant Parm Stacks recipe.
The first thing you should do is salt the eggplant and let it drain in a colander about 30 minutes, in the meanwhile, heat a little amount of the Extra-virgin olive oil in a pan, set the temperature over medium-high heat.
Once the pan and the oil are heated, add all the onions, chili pepper, garlic, marjoram (if its being used), salt and pepper, then you should cover the pan using a lid and let the onions sweat (10 or 15 minutes) until they get sweet and soft. Once the onions get caramelized, you need to add the roasted tomatoes and stir until you get a sauce.
Let the sauce thicken about 15 minutes uncovered (in medium heat) until the mixture gets very thick. Now you are going to preheat the oven to 400 degrees F. while you wait for the sauce and the oven, make a breading station for the eggplant divided into 3 sections: flour, beaten eggs, and the panko mixed with the parmesan cheese, cornmeal, and fennel.
Coat every slice of eggplant in order and then arrange them on a plate, now you need to heat a thin layer of frying oil (medium to medium-high) in a large heavy-bottom skillet, cook every eggplant slice 3 to 4 minutes on each side, and let them drain on a cooling rack, then wipe out the skillet and repeat.
Once every slice of eggplant is done, sprinkle them all with a little pinch of salt, clean the pan and heat 1 tablespoon extra-virgin olive oil in the skillet over medium heat, add the garlic, stir 1 minute, then add the greens, season with nutmeg, salt, and pepper and wilt them. Turn off the heat once it is done.
Now you should build stacks on a cooling rack (that should be placed over a baking sheet), arranging the ingredients in this order: eggplant, chard, tomato-onions sauce, basil leaves, mozzarella cheese and another eggplant. put them in the pre-heated oven 5 minutes to get the mozzarella melted and then serve the Eggplant Parm Stacks immediately.
To do the roasted tomatoes, you should arrange the tomatoes on a baking sheet in a single layer, scatter some crushed garlic cloves among the tomatoes, dress with olive oil, salt and pepper, and roast the tomatoes in the oven (pre-heated to 500 degrees F) until the skin split, begin to char and they burst, this will take about 30 minutes; let them cool down enough to handle, peel them and put them in a bowl.
- 2 medium eggplants (about 2 pounds), sliced into 1/2-inch-thick rounds
- 6 peeled or roasted tomatoes with their juice (chopped)
- 2 thinly sliced medium onions
- 1 finely chopped small chili pepper (optional)
- 3-4 chopped garlic cloves
- 1 finely chopped spring of fresh oregano or marjoram leaves.
- 4 eggs (size L)
- 1 cup of all-purpose flour
- 1 1/2 cups panko bread crumbs (Japanese)
- 1 cup of basil leaves (fresh)
- 1 cup pf grated Parmigiano-Reggiano cheese (parmesan cheese)
- 1 pound of thinly sliced fresh mozzarella
- 1/2 cup of corn meal
- 1 bundle red chard or fresh green, washed, stemmed and finally shredded
- A pinch of freshly grated nutmeg
- Salt and pepper
- Extra-virgin olive oil
- Frying oil