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Eggplant Stacks
Ingredients
- 1 jar passata
- ½ diced onion
- Olive oil
- 3-4 italian eggplants
- Parsley
- 2 cups Seasoned breadcrumbs
- 1 tbs dried mint
- Lawrys salt
- 1-2 tbs pecorino cheese
- Sprinkle of lawrys salt
- 1 cup flour
- 3 eggs + splash of milk
- Frying olive oil
- 1 cup shredded mozzarella
Instructions
Sauce
- Dice ½ of an onion
- In a large pot, add olive oil and saute onion till translucent
- Add Passata to the onions in the pot
- Add a little water to the passata jar and add to the sauce.
- Let cook for 30 min to an hour to reduce. Stir frequently.
Eggplants
- Optional: Peel skin fro the eggplants and remove the tops.
- Slice Eggplant into thin rounds
- Lay a paper towel over a baking sheet and layer the eggplant rounds flat on top of the paper towel
- Sprinkle eggplants with salt to help remove excess moisture. Allow to sit for 15 minutes
- When you see the water starting to form on top of the eggplant rounds, take more paper towel and absorb all of the water.
- Optional: you can rinse the salt off if you feel like it may be too salty, you will then just have to pat dry again and wait till they are not too wet. If it was not too much salt, you can skip this.
- Assemble your breading station, make one bowl of eggs, one bowl of flour, and one bowl of breadcrumbs.
- Season the eggs, flour and breadcrumbs with a sprinkle of lawrys salt
- Season the eggs and breadcrumbs with pecorino cheese
- Add mint and parsley to the breadcrumbs.
- Using the one hand wet – one hand dry method, bread all of your eggplants.
- In a frying pan, add frying olive oil and start to fry the breaded eggplants. Once you see the bottom start to turn golden, flip and fry the other side. Set on a paper towel to remove excess oil.
Assembly
- Layer foil on a baking sheet and add the breaded eggplant
- Add a spoonful of sauce onto the eggplant rounds
- Add a little mozzarella cheese to each eggplant and a little sprinkle of pecorino cheese
- Broil on low till cheese is melted and lightly browned, keep an eye out so they do not burn
- Stack eggplants on top of eachother to form an eggplant stack. You can go as high as you want, I usually put 3 so I don’t risk them falling.
Video
Delusional Cooking Show | Episode 7
Eggplant Parm but Smaller
As an adult, I have come to really love the traditional “Italian-American” eggplant dishes. As a kid, I didn’t really love the eggplant because the skin would be so bitter. But now! Now I can peel my own eggplant so I get to really enjoy it. Eggplant Parmiggiano is really a hearty and delicious treat, and sometimes it is a lot of work. Okay, all of the time it is a lot of work. And while these little eggplant stacks are still equal amount of work because of the breading and frying, the baking part is a little easier- and just as delicious!
