STEVE'S EGGPLANT STACK
Provided by Food Network
Time 1h20m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Salt the eggplant on each side and let it drain in a colander for about 30 minutes to get the bitterness out. Place something heavy, like a frying pan, on top to get the moisture out.
- In a medium bowl, place the flour, 1 teaspoon salt and 1 teaspoon pepper. In a second medium bowl, add the eggs, Parmigiano-Reggiano, half of the parsley and some salt and pepper, and whisk together. In a third medium bowl, add the breadcrumbs and the remaining parsley and toss together. Coat the eggplant slices in the flour, then in the egg mixture and then in the breadcrumbs.
- Heat the vegetable oil in a skillet and fry the eggplant slices until they're crisp and golden brown. Don't crowd the pan. Let them drain on a paper towel to get excess oil off.
- Top 1 slice of eggplant with 1 slice of tomato, and then season with salt, pepper and garlic powder. Add 3 basil leaves, top with extra-virgin olive oil and balsamic vinegar and a slice of mozzarella. Repeat the process with the remaining ingredients.
- In a large bowl, toss the arugula with some salt, pepper and extra-virgin olive oil. Add to the top of the stacks and add more Parmigiano-Reggiano on top. Season with salt and pepper.
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[email protected]This recipe is a keeper! The eggplant stack is easy to make and always a crowd-pleaser.
Shahid Ahamed
[email protected]I followed the recipe exactly and the eggplant stack turned out perfectly. It was a delicious and impressive dish.
Malik DaNi
[email protected]I made this eggplant stack for a potluck and it was a hit! Everyone loved the unique flavor combination.
Ashine Vassell
[email protected]This eggplant stack was a delicious and elegant dish that was perfect for a special occasion. I will definitely be making it again!
shorifulislam 143
[email protected]This recipe was a disaster. The eggplant was mushy and the flavors were bland.
Emmanuel Nsah
[email protected]I've tried many eggplant recipes, but this one is by far the best. The eggplant stack was cooked to perfection and the flavors were incredible.
mohammed lawal
[email protected]The eggplant stack was easy to make and very tasty. I would definitely recommend it.
sahedul islam
[email protected]This eggplant stack was a bit too oily for my taste. I think I would try it again with less oil.
Tariq Abbass
[email protected]I made this for my family and they loved it! The eggplant was tender and flavorful, and the balsamic glaze added a nice touch of sweetness.
moe flavell
[email protected]This recipe is a keeper! The eggplant stack was a delicious and elegant dish that was perfect for a special occasion.
Greg Holsapple
[email protected]Not a fan of eggplant, but this recipe changed my mind. The eggplant was cooked perfectly and the flavors were amazing.
Zachary Blakeney
[email protected]I've made this eggplant stack several times now and it's always a crowd-pleaser. The roasted eggplant is so flavorful and the balsamic glaze is the perfect finishing touch.
Chioma Njoku
[email protected]The eggplant stack was easy to make and very tasty. I will definitely be making it again.
Prezdo king Lucky
[email protected]This dish was a hit at my dinner party! Everyone loved the unique flavor combination and the presentation was beautiful.
Chiadika Thomas
[email protected]Meh.
Manoj Chaudhary
[email protected]I was skeptical about the eggplant stack at first, but I was pleasantly surprised. The combination of eggplant, tomatoes, and cheese was delicious, and the balsamic glaze added a nice touch of sweetness.
Kevin Sem
[email protected]Followed the recipe to a T and it turned out perfectly! Eggplant was cooked to perfection and the flavors were amazing.
MargieAbi Anna
[email protected]This eggplant stack was a delightful culinary experience. The flavors of the eggplant, tomatoes, and cheese blended harmoniously, creating a dish that was both satisfying and flavorful.