![]() Top half the eggplant slices with tomato slices. Spread pesto over all the eggplant slices. Thinly slice the tomatoes and mozzarella. Add remaining lemon juice and water only if needed for taste/ consistency. Set the eggplant slices on the baking sheet and bake for about 15 minutes or until the eggplant is nice and tender. Instructions Pesto: Place the walnuts, parmesan, garlic, basil, lemon zest and juice of 1 lemon in a blender. Cut the eggplant into 3/8-inch rounds and arrange on the prepared pan. Brush the eggplant slices with a bit of olive oil, then sprinkle them with salt & fresh ground pepper. Add final eggplant slice, more sauce and another piece of fresh mozzarella. Add another eggplant slice on top and spread with pesto, 3. Spread sauce in a baking dish, add one eggplant slice, spread sauce on top of it along with a piece of fresh mozzarella and a basil leaf, 2. To stock up on these ingredients and more, visit Uncle Giuseppe’s Marketplacetoday. Preheat the oven to 425☏ and coat a shallow baking pan with nonstick spray. Toasted breadcrumbs and grated romano or parmesan for garnish. Repeat 2 more times to create 1 stack.įinish with a drizzle of basil pesto and some more roasted garlic sauce. Season well with salt and freshly ground. Sprinkle with a few pinches of brown sugar (this takes the acidity out of the tomato). Slice the tomatoes into rounds that are 1cm thick. Place 2 basil leaves on top of the garlic sauce. Preheat an oven to 180 degrees (bake function) Line a large baking tray with baking paper. ![]() Place 1 ounce of roasted garlic sauce on top of the mozzarella. ![]() Place 1 slice of fresh mozzarella on top of the eggplant. Ingredients 2 large eggplants extra virgin olive oil spray sea salt and freshly ground black pepper, to taste 1 cup pesto 2 x180g tubs bocconcini, drained. Place 1 eggplant slice on top of the pesto. Eggplant, Pesto & Parmigiana Bianca 2-pound eggplant, sliced crosswise into 1/4-inch rounds 2 tablespoons kosher salt, plus more to taste 2 1/2 tablespoons. To serve: On a plate, spoon 1 teaspoon of pesto. Pesto: Place the walnuts, parmesan, garlic, basil, lemon zest and juice of 1 lemon in a blender. Fry the eggplant slices on each side for 2 minutes, then place on a paper towel to remove excess oil. Preheat a skillet to medium-high, and add the oil. ![]() Repeat this until all eggplant slices are breaded. Place the eggplant slice into the breadcrumbs, coating both sides evenly, then place the slice on a baking tray lined with paper towels. Eggplant & Mozzarella Stacks with Pesto & Balsamic Reduction June 25, 2016, 7:45 AM EST / Updated April 13, 2022, 9:47 AM PDT Matthew Benson Cara Mangini Servings: 4-5 RATE THIS RECIPE ( 41). Place the floured eggplant slice into the eggs, coating both sides evenly. ![]() Place 1 eggplant slice into the seasoned flour, coating both sides evenly. Start the stack with the portobello, then the onion and eggplant, then another layer of onion and eggplant. Set up your breading station from left to right: seasoned flour, eggs, breadcrumbs. Into a bowl, crack the eggs, then use a fork to mix them. Season the flour with the salt and pepper. Peel the eggplants, then slice into 1/4-inch-thick rounds. Put a tablespoon of sauce on top and sprinkle with nutritional yeast.Watch Video: Try these classic eggplant stacks for a hearty, fresh meal the amount of spinach depends on how strong you want the taste, so tase it. Please pesto ingredients in a food processor and blend until smooth. Top each one with an onion slice, then with tomato slice.īake for 40 minutes or until eggplant rounds are completely soft. On a non-stick cookie sheet or one lined with parchment paper, first lay out all the eggplant rounds. This elegant dish pops with color and is so simple to make.ġ big bunch of fresh basil leaves, washedġ Can of artichoke hearts packed in water, rinsed and drained ![]()
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