No sliminess! No soggy breading! And a sensible amount of cheese. So see, this is nothing like the bad Eggplant Parmesan that makes people hate eggplant. And rather than breading the eggplant slices, I topped them with a little bit of panko-by putting it on top, it stays crunchy and delicious. To make this dish lighter than traditional Eggplant Parmesan, I added only a quarter cup of cheese to each stack. The eggplant and tomato slices are roasted before stacking them this helps keep the eggplant from getting mushy from the tomatoes' juices. They give the Eggplant Parmesan Stacks that lighter, fresher flavor I was looking for. Okay, so maybe I made this decision based solely on looks (pretty tomatoes!), but it worked out well in the end. I had originally planned on making this Eggplant Parmesan Stacks recipe with tomato sauce, but when I saw these tomatoes at the farmers market, I changed my mind. And if you use fresh eggplant (like from your local farmers market!), you're not going to get any bitterness either, so there's no need to salt it. As long as you don't add too much oil to it, it won't get soggy. Lots of time, mess and oil are shaved off by roasting. However! When you roast eggplant, the texture is completely different. Heres a no-fry take on classic Eggplant Parmesan with a refreshing new look. No wonder people think they don't like eggplant. And then to make up for the general terribleness of the dish, they add cheese. Italian seasoned whole wheat bread crumbs 1 jar Vodka Sauce. Once you get past the soggy breading, you're greeted by a slimy interior. 1 eggplant (about 1-1/4 lbs.), sliced into 8 -inch thick slices 1 large egg, beaten 23 c. And as a vegetarian, I've definitely had my share of this-it's often one of the few meatless entrees at Italian restaurants. I'm pretty sure a lot of the eggplant haterism stems from bad Eggplant Parmesan. In fact, a lot of people tell me they don't like it-usually this is followed by, "it's so slimy!" But it's time to give eggplant another chance! Because it doesn't have to be slimy or mushy or bitter or any of those other things people attribute to eggplant. To serve, carefully slice down the middle, or divide top half and bottom half to serve guests.Eggplant is not a very popular vegetable.Top with more arugula salad, then garnish with freshly shaved parmesan cheese, drizzle of olive oil, and balsamic glaze. On a plate, lay down some of the arugula salad, then place an eggplant slice, stack on top tomato slice, followed by mozarella slice, 2-3 fresh basil leaves, another eggplant slice, tomato, mozzarella, basil, and one last eggplant slice.In a medium bowl, add the arugula, olive oil, lemon juice, kosher salt, and black pepper, toss to combine.Repeat and cook remaining eggplant slices. ![]() Add small pinch of kosher salt and black pepper. Carefully remove from the oil and set on a paper towel lined plate to drain excess oil. Cook for 3-4 minutes on each side until they are golden brown. In a cast iron skillet, over medium heat once the oil is shimmering add 2-3 slices of eggplant careful to not overcrowd the pan. ![]() Set aside and repeat with remaining slices. Finally, place in the panko breadcrumbs and coat each side, pressing the breadcrumbs to adhere. Grab one of the eggplant slices and coat in the flour, lightly shake to remove excess.
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