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 RecipeWinter highlights...
Dunckley Pass bench 
Frosted trees at Steamboat Resort 
Sarvis Creek cross-counrty skiing 
Cross-country skiing with Marley 
Amazing views at the top of Snowmass near Aspen, CO.
Recipe
Eggplant Parmesan Stacks
Eggplant provides a meaty texture for this vegetarian favorite. Originally this recipe was made in a 9 x 13-inch pan, but the ingredients would lump-together during serving. Served as stacks, the components can be made ahead, then quickly assembled and baked into impressive stacks 30 minutes before serving.
Servings: 4 stacks
Calories: 284kcal
Ingredients
- 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
Instructions
- 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.
Notes
You can peel the eggplant before slicing, but I like to leave on the purple skin for added fiber.
Ann Duncan
yum!! cannot wait to try this!
Karen
Hello Ann- I hear congratulations are in order! Let me know if you give this recipe a try and best wishes as you start your new family. You'll be a great mom!
Sam Rush
Hi Dean and Karen! Thanks for bringing so much snow, and hopefully another big dump o' powder will come before you head south.
Sam Rush
Karen
Great hearing from you Sam! We have been loving the snow, but next week we're headed back to the boat in Florida. Thanks for checking it with us!
Sharon Glover
Hi Karen happy New Year to you. Looks like you are enjoying life. We head to Costa Rica early next week
Karen
We just got a foot of snow in Steamboat! Enjoy your time in warm, wonderful Costa Rica. We'll be back on the boat in February, but we need just a bit more powder before we go.