Simple Stacks, Your Choice Of Veggie And How High!! Eggplant Here!

First, I need to say welcome aboard to my newest member.

No time to make eggplant parmesan or lasagna (or zucchini) try my easy eggplant stacks. I also do these with zucchini but when eggplant is fresh at farm stands, I use that. Don't get me wrong I love the different veggie lasagnas, but not all the time or amount of ingredients in most lasagna recipes. I do bread and bake my eggplant first. I am a fan of crisp tender and crunchy not soggy. I do thick slice and salt my rounds/slices and let set. Usually, I slice and salt on a paper towel lined pan, one side only, then head off to do errands, etc. Generally, within a couple hours they are ready to blot and bread. There should be a little juice on the top that you just blot dry. This step is crucial to the finished product. However, if you are using zucchini, it is not necessary. You could go ahead and make a lasagna after this first step if you prefer.......

Here is what I do:

Slice medium size eggplant to size of choice, I like just a tick under 1/2 inch (see note)

Next, I place the slices on a paper towel lined sheet pan and spread lightly with salt (being sure to cover the entire slice)

Let sit for at least 2 hours or until some liquid forms on the top, this is the bitterness if there is any coming out

Blot dry

Breading in this order:

Seasoned flour of choice, shake off excess

Beaten egg

Panko Bread crumbs of choice, can also season here if desired

Place on a lightly sprayed sheet pan

Bake at 450 for 15 minutes

Turn

Bake another 12-15 minutes depending on thickness

Turn oven off

Place a slice of cheese of choice, I use provolone, on half of the slices

Top with the other remaining slices

Place back in oven until cheese is melting out the sides

Serve topped with a tomato-based sauce of choice or even as is

Note: try to pick longer and narrower instead of really wide eggplant if possible

These reheat really great

Also, you could place these on a roll then top with sauce and little more cheese if desired, did someone say eggplant burger or sub?

You might even invent your own way to use them, once again creativity counts.

Happy cooking everyone, stay safe!!



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