Baked Eggplant "Parmigiana" Stack
Recipe: #5568
May 28, 2012
Categories: Side Dishes, Eggplant, Italian, Baby Shower, Brunch Mothers Day, Oven Bake, Vegetarian, Vegetarian Dinner, Italian Dinner, more
"I love European-style food and this one is super delicious, I used my stove top grill pan to grill the slices instead of grilling outside. You can make this ahead and refrigerate, to bake, reduce oven temperature to 375°F and bake 25 minutes. I used more marinara sauce that called for 1 tablespoon seemed like not enough"
Ingredients
Nutritional
- Serving Size: 1 (398.4 g)
- Calories 883.2
- Total Fat - 69.1 g
- Saturated Fat - 23.4 g
- Cholesterol - 734.2 mg
- Sodium - 1712.2 mg
- Total Carbohydrate - 12.8 g
- Dietary Fiber - 1.9 g
- Sugars - 7 g
- Protein - 51.4 g
- Calcium - 835 mg
- Iron - 4.7 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In small bowl, mix Asiago Cheese, bread crumbs and 2 tablespoons extra virgin olive oil; set aside.
Step 2
Using 3 or more tablespoons of the olive oil, brush eggplant slices on both sides; season with salt and pepper.
Step 3
On outdoor grill, grill each slice 3 minutes; turn and grill 2 minutes longer. Remove slices and cool.
Step 4
Heat oven to 425°F.
Step 5
In large baking pan, spoon 8 tablespoons of tomato sauce in 8 circles ( 1 tablespoon sauce for each circle, but I used 2 tablespoons). Place a slice of eggplant over each pool of sauce.
Step 6
Top with 1 slice mozzarella, 1 basil leaf and another 1 tablespoons of sauce. Repeat layer another time ending with tomato sauce on the top. Sprinkle the cheese/crumb mixture over each eggplant stack. Drizzle remaining 3 tablespoons olive oil over all stacks (you will have 8 stacks with 2 eggplant slices for each stack).
Step 7
Bake 15 minutes or until hot and bubbly. Sprinkle capers and olives over each stack.
Tips
No special items needed.