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Baked eggplant stacks skinnytaste7/28/2023 ![]() No sliminess! No soggy breading! And a sensible amount of cheese. So see, this is nothing like the bad Eggplant Parmesan that makes people hate eggplant. And rather than breading the eggplant slices, I topped them with a little bit of panko-by putting it on top, it stays crunchy and delicious. These Baked Eggplant Sticks are breaded with Italian breadcrumbs and Parmesan, baked or air-fried until golden, and served with a quick marinara sauce. For the final round, add the eggplant slices but then swap the cheese and the sauce so. Add a second slice of eggplant and repeat. ![]() To make this dish lighter than traditional Eggplant Parmesan, I added only a quarter cup of cheese to each stack. The Eggplant Parm Stacks are my favorite recipe from my cookbook Skinnytaste Fast and Slow (Btw the kindle version of Heres my house salad that I make almost. Top a third of the rounds with a sprinkling of grated Parmesan, followed by fresh mozzarella, a spoonful of tomato sauce, torn fresh basil leaves, and salt and pepper. The eggplant and tomato slices are roasted before stacking them this helps keep the eggplant from getting mushy from the tomatoes' juices. They give the Eggplant Parmesan Stacks that lighter, fresher flavor I was looking for. Okay, so maybe I made this decision based solely on looks (pretty tomatoes!), but it worked out well in the end. I had originally planned on making this Eggplant Parmesan Stacks recipe with tomato sauce, but when I saw these tomatoes at the farmers market, I changed my mind. Eggplant (unpeeled) - cut into about twelve inch thick slices. Onion (finely minced) - You can also use freeze-dried minced onion. ![]() Ingredients You'll Need Avocado Oil Mayo - I use Chosen Foods brand or homemade Paleo olive oil mayo. And if you use fresh eggplant (like from your local farmers market!), you're not going to get any bitterness either, so there's no need to salt it. You'll only need a shortlist of basic, easy-to-find ingredients. As long as you don't add too much oil to it, it won't get soggy. However! When you roast eggplant, the texture is completely different. No wonder people think they don't like eggplant. Use paper towels to blot moisture from each side of the eggplant slices. Sprinkle both sides of eggplant rounds generously with salt place on baking sheet for 15 minutes to draw out moisture. And then to make up for the general terribleness of the dish, they add cheese. Preheat oven to 425 degrees F (220 degrees C). Once you get past the soggy breading, you're greeted by a slimy interior. And as a vegetarian, I've definitely had my share of this-it's often one of the few meatless entrees at Italian restaurants. I'm pretty sure a lot of the eggplant haterism stems from bad Eggplant Parmesan. In fact, a lot of people tell me they don't like it-usually this is followed by, "it's so slimy!" But it's time to give eggplant another chance! Because it doesn't have to be slimy or mushy or bitter or any of those other things people attribute to eggplant. Eggplant is not a very popular vegetable.
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