Best 5 Steves Eggplant Stack Recipes
Dive into the culinary world of Italian cuisine with the delectable dish: Steves Eggplant Stack. This enticing dish showcases the harmonious blend of tender eggplant, savory cheeses, and aromatic herbs, creating a symphony of flavors. Whether you are an experienced home cook or just starting your culinary journey, this article will guide you through the process of preparing this mouthwatering dish, ensuring an unforgettable dining experience.
Let's cook with our recipes!
EGGPLANT PARMESAN STACKS
Everyone loves these stacks of eggplant layered with mozzarella and Parmesan cheese and tomato sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Season eggplant with salt. Heat 1 cup oil (about 1/4 inch) in a large skillet over medium-high heat. Working in batches, so as to not crowd the skillet, fry eggplant rounds, turning once, until soft and pale golden, 1 to 1 1/2 minutes per side. Drain on paper towels.
- Heat remaining 3 tablespoons oil in a large skillet over medium-high heat. Add garlic, and cook 20 seconds (do not let brown). Add tomatoes and 1 teaspoon salt. Cook, stirring frequently, until tomatoes break down and are soft, 10 to 15 minutes. Stir in oregano and basil. (Alternatively, stir oregano and basil into 1 1/4 cups Freezable Tomato Sauce Base.)
- Place 6 slices of eggplant on a rimmed baking sheet. Top each slice with 1 tablespoon sauce and a few pieces of mozzarella, and sprinkle with 2 teaspoons Parmesan. Repeat layering twice.
- Bake until heated through and cheese is bubbling, about 12 minutes. Serve immediately, garnished with oregano and Parmesan shavings.
CRISPY EGGPLANT PARMESAN STACKS
Eggplant rounds are breaded and baked, then stacked and layered with Ragu® Old World Style® Traditional Sauce and mozzarella cheese, then baked again until hot and cheese has melted.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 1h
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Sprinkle both sides of eggplant rounds generously with salt; place on baking sheet for 15 minutes to draw out moisture. Use paper towels to blot moisture from each side of the eggplant slices. Sprinkle lightly with salt and pepper.
- Whisk eggs in a shallow bowl. Place panko bread crumbs in a second bowl. Dip each side of the eggplant slices in the whisked eggs, then press into the panko crumbs to coat each side. Place slices on a cooling rack on a baking sheet.
- Spray the tops of eggplant generously with cooking spray. Bake 8 minutes in preheated oven. Turn each slice, and spray the other side with cooking spray. Bake an additional 8 to 10 minutes. Remove from oven and let cool slightly.
- Reduce oven temperature to 350 degrees (175 degrees C).
- To make the stacks: Cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment. Top with a spoonful of Ragu® Old World Style® Traditional Sauce and a slice of mozzarella. Place another slice of eggplant on the first; repeat the layering process until you have about 5 or 6 slices in a stack. Top with a generous layer of parmesan cheese.
- Bake stacks until the cheese has melted, 10 to 15 minutes. Remove from oven and let cool for a few minutes. Serve warm.
Nutrition Facts : Calories 397 calories, Carbohydrate 49.9 g, Cholesterol 122.3 mg, Fat 16 g, Fiber 9.9 g, Protein 26.1 g, SaturatedFat 7.8 g, Sodium 1261.9 mg, Sugar 4.3 g
EGGPLANT STACKS
A nice surprise in this moussaka recipe is the touch of cinnamon, just enough to give it a fresh taste. This dish would serve nicely as a vegetarian entree.-Marjorie Palla, Moraga, California
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small skillet, saute onion and garlic in 1 teaspoon oil until tender. Stir in the tomatoes, lemon juice, basil, salt, cinnamon and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, brush eggplant slices with remaining oil. Broil 4 in. from the heat for 1-2 minutes on each side or until lightly browned. Spread 2 tablespoons sauce mixture into a greased 3-cup baking dish. Top with half of the eggplant slices. Spread with 1/2 cup sauce mixture. Repeat layers., Cover and bake at 350° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 252 calories, Fat 15g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 356mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 10g fiber), Protein 9g protein.
EGGPLANT STACKERS
Saw this on "Cook Yourself Thin", and gave it a try tonight my way, well with the stuff I had on hand. I love eggplant, so if you like eggplant you will like this. Good as a starter or main dish. Looks like you really know what you are doing in the kitchen. I can't wait till my new herb gardens grows to throw some fresh chopped bazil on top.
Provided by JBs Girl
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Pre heat oven to 350.
- Heat small amout of olive oil in skillet with grilling marks or normal skillet on medium heat.
- Wash and slice eggplant with skin on about 1/2 inch thick.
- Mix together oil, vinegar, and spices in a small bowl.
- Brush both sides of eggplant with mixture.
- Place sliced eggplant in skillet and cook about 3 min per side.
- After eggplant is cooked place on baking sheet sprayed with non stick spray.
- Take one side and put 1 TBSP of diced tomatoes and 1 slice mozzarella cheese then place other eggplant slice on top.
- Bake for about 20 minutes.
- This will make four stackers depending on eggplant size.
- I do use foil and spray it since some of the cheese will melt out.
Nutrition Facts : Calories 414.6, Fat 27.3, SaturatedFat 9.6, Cholesterol 45.7, Sodium 1090, Carbohydrate 29.8, Fiber 12.2, Sugar 14.5, Protein 17.2
EGGPLANT STACKS
Steps:
- Cut eggplant crosswise into twelve 1/3-inch-thick slices, discarding ends, and arrange in one layer on paper towels. Sprinkle both sides of slices evenly with salt and cover with another layer of paper towels. Let eggplant stand 30 minutes. Pat eggplant dry.
- Preheat oven to 375°F. and oil a shallow baking pan.
- Arrange 4 eggplant slices in one layer in pan and spread each slice evenly with 1 teaspoon pesto. Sprinkle 2 tablespoons Monterey Jack evenly over pesto on each slice. Continue to layer remaining eggplant slices, pesto, and Monterey Jack in same manner. Sprinkle 1 tablespoon Parmesan evenly over each stack and bake in middle of oven until eggplant is tender, 20 to 25 minutes.
Tips:
- To ensure even cooking, slice the eggplants to a uniform thickness.
- Use a large skillet or griddle to prevent overcrowding and ensure the eggplant slices brown evenly.
- Don't overcrowd the pan when cooking the eggplant slices. Give them enough space so they can cook evenly.
- If you're short on time, you can use pre-cooked eggplant slices.
- For a vegetarian version of the eggplant stack, use vegetable broth instead of chicken broth.
- To add a bit of spice, use a spicy tomato sauce or add some red pepper flakes to the marinara sauce.
- If you don't have any fresh basil on hand, you can use dried basil or oregano.
- Serve the eggplant stack with a side of pasta, rice, or roasted vegetables.
Conclusion:
The eggplant stack is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's easy to make and can be customized to your liking. With its layers of flavorful eggplant, fresh mozzarella, and savory tomato sauce, the eggplant stack is sure to be a hit with your family and friends. So next time you're looking for a tasty and satisfying meal, give the eggplant stack a try!
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