Eggplant Parmesan Stacks


I prefer an eggplant parmesan that is not done as a casserole. It is easier, faster, more convenient to serve, and looks better on the plate. In theory, it should keep you from over-eating, but these versions are all so delicious I can’t guarantee that you won’t overdo it! I also don’t bread and / or fry so it is lighter, fresher, and cleaner.
Servings: 4
Author: Denise Pardni, Hotel Castello di Sinio


Traditional Eggplant Parmesan

  • 1/2 batch basic marinara sauce
  • 1 container ricotta cheese (Get the smoothest, best brand you find.)
  • 1 egg
  • pinch garlic powder
  • 1 tsp fresh minced herbs of oregano or Marjoram
  • 1/4 cup finely grated Parmesan cheese
  • 1 pinch salt
  • 1 pinch pepper

Base Eggplant

  • 1 eggplant
  • 2 tbs olive oil
  • salt
  • pepper

Variation: Smoked mozzarella, fresh basil

  • 1/2 package smoked mozzarella (grate very coarsley)
  • fresh whole basil leaves
  • ricotta (optional, see traditional parm recipe for instruction)


Base Eggplant

  • Pre-heat oven to 375° F / 190° C.
  • Slice your eggplant crosswise into an equal number of slices, about 1-inch thick.
  • Rub the slices with the olive oil, front and back, making sure to get to the edges.
  • Salt and pepper both sides.
  • Place on a cookie sheet lined with baking paper.
  • Bake for about 15 to 20 minutes; if you like your eggplant softer, do 20 minutes. The slices should shrink a bit and show a light golden color. A knife tip goes in easily - the eggplant should hold up well and not be too toothsome. Remember, it doesn't bake in the oven for a long time and only goes back into the oven to fully heat the ricotta and melt the cheese.

Assembling and baking

  • Place larger eggplant slices on the baking sheet, spread a layer of ricotta, and a mozzarella slice or two.
  • Put a scant tbs of marinara sauce on each slice with ricotta and mozzarella.
  • Place the smaller slices on top of the dressed larger slice. 
  • Put a dollop of ricotta if you have any left. Place a smaller mozzarella slice over the ricotta. Top with a good spoonful of marinara sauce. Save a little sauce for serving.
  • Bake for approximately 10 minutes to heat through the ricotta and melt the cheese. But don’t let the cheese ooze all over.
  • Remove from the oven, top with a bit more sauce, and sprinkle with parmesan. Serve immediately.

Variation: Smoked mozzarella, fresh basil

  • Use coarsely grated smoked mozzarella, fresh whole basil leaves, and ricotta. Proceed as above, but substitute the grated smoked mozzarella for the ricotta and fresh mozzarella.
  • Place two or three large whole basil leaves between eggplant slices. Top with smoked mozzarella and a little sauce. Serve immediately.
NotesCopyright Denise Pardini 2008 - 2020, hotelcastellodisinio.com
Link to the full article:https://girlsgottadrink.com/eggplant-parmesan-stacks-recipe-with-wine-pairing/

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