Who has time to cook when the mountains are calling? We've been back in Steamboat for most of December and January to get our fill of family and snow. We'll head back to the boat in Jacksonville, FL at the end of January.
Eggplant Parmesan Stacks are an easy meal when we're having too much fun in the out-of-doors.Jump to Recipe
Eggplant Parmesan Stacks
- 1 large eggplant about 1 pound
- Kosher salt and freshly ground pepper
- ½ cup seasoned breadcrumbs
- ¼ cup finely grated Parmesan cheese
- ½ teaspoon thyme or basil
- dash ground red pepper
- 1 large egg beaten
- 2 tablespoons milk
- 1 cup shredded mozzarella cheese
- 1 cup prepared spaghetti sauce
- Pre-cook eggplant: Slice eggplant into ½-inch rounds. Cover a microwave-safe plate with two layers of paper towel. Season both sides of the eggplant slices with salt and pepper. Place them in a single layer on the prepared plate, cover with another double layer of paper towel, then top with another plate. Microwave the eggplant on high for 5 minutes to release the moisture. Repeat this process with the remaining eggplant. This step will greatly reduce the time required for the baking process.
- Preheat oven to 375 degrees.
- Bread eggplant: In a shallow dish, mix together breadcrumbs, parmesan cheese, herbs and red pepper. In a shallow bowl, beat together the egg and milk. Line a baking sheet with parchment paper. Dip each eggplant round in the egg mixture to cover each side. Transfer the egg-coated eggplant to the bowl of breadcrumbs and evenly cover the round with breadcrumbs. Place each slice on the prepared baking sheet. Bake 10 minutes or until eggplant rounds turn crisp.
- Assemble stacks: Using the same prepared baking sheet, assemble stacks. Starting with the largest slices as the base, top with a spoon full of sauce, then add a mound of cheese. Create a second and third layer by repeating the eggplant, sauce and cheese.
- Return the baking sheet to the hot oven for 12 minutes or until the stacks are heated through and the cheese is melted. Serve.