7/22/2023 0 Comments Skinnytaste eggplant stacks![]() ![]() Drain the eggplant on a cooling rack, wipe out the skillet and repeat. Heat a thin layer of frying oil in a large heavy-bottom skillet over medium to medium-high heat and cook the eggplant 3 to 4 minutes on each side. Coat the eggplant slices in order and arrange on a plate. While the sauce cooks make a breading station (3 sections) for the eggplant: flour, beaten egg, and panko bread crumbs mixed with cheese, corn meal, and fennel. Cook's Note: The mixture should be very thick. Add the roasted tomatoes and stir, then let the sauce thicken 15 minutes, uncovered over medium heat. Cover the pan with a lid and sweat the onions 10 to 15 minutes, until very soft and sweet. Add the onions, garlic, chile pepper, if using, marjoram, salt, and pepper. Meanwhile, heat a little extra-virgin olive oil, 2 turns of the pan, over medium-high heat. ![]() Salt the eggplant and drain in colander, 30 minutes. □īut.Set aside or prepare the roasted tomatoes. Individual slices are the perfect appetizer, and side and could easily be passed off as a mini pizza. We garnished the Eggplant Parmesan Stacks with basil and freshly grated Parmesan cheese.
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