These Grilled Eggplant Mozzarella Stacks with Pesto and Tomatoes are

Catering by Debbi Covington Pretend Cooking Show Eggplant Mozzarella

Bake breaded eggplant in a 375º oven for 40 minutes While the eggplant bakes, make the sauce. The sauce and the eggplant should be ready at about the same time. Assemble the stacks by layering eggplant slices with sauce, cheese and fresh basil. Set the stacks on a parchment-lined baking sheet

Eggplant & Mozzarella Stacks show off snowwhite mozzarella

Ingredients Eggplant: Pick an eggplant that is heavy for it's size with a shiny skin and green stalk. Tomatoes: I used greenhouse tomatoes for this recipe. You will want to use fairly large tomatoes so that they stack well. Large heirloom tomatoes are also a great choice. Mozzarella: For the best flavor and texture, use fresh balls of mozzarella.

Eggplant Fresh mozzarella recipe, Food, Mozzarella recipes

Preheat oven to 450 degrees F. Line two 18 by 13-inch baking sheets with heavy-duty foil. Rinse the eggplant under cold water and dry thoroughly with paper towels. Arrange the eggplant slices.

Eggplant Mozzarella Stacks Maebells

Step 1 Preheat the oven to 350°F. Lightly coat a baking sheet with cooking spray. Step 2 Cut each eggplant into 12 slices and place on the baking sheet. Season with salt and pepper and bake for.

Grilled Eggplant, Tomato & Mozzarella Stacks Souffle Bombay

When all pieces are coated bake at 350 for 12 minutes. Flip the pieces and bake for 12 more minutes. While the eggplant is in the oven, mix together all of the filling ingredients. Pour the tomato sauce into a 9 x 13 inch pan. Divide the baked eggplant into stacks of three pieces.

Grilled Eggplant and Fresh Mozzarella Stacks The Culinary Chase

Preheat oven to 425°F. 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. Add garlic, cook tomatoes, and stir in herbs:

These Grilled Eggplant Mozzarella Stacks with Pesto and Tomatoes are

1: Coat the eggplant slice in all purpose flour, give it a light shake to remove any excess flour. 2: Coat the floured eggplant slice in egg wash. 3: Place the eggplant slice in the panko breadcrumbs and cover the slices by pressing the panko breadcrumbs into the eggplant on each side. Set aside and repeat with all remaining slices.

Grilled Eggplant Mozzarella Stacks with Pesto and Tomatoes Recipe

1 ball fresh mozzarella cut into 1/4″ slices 1/2 cup flour 2 eggs beaten 1 cup bread crumbs 1/4 cup Romano or Parmesan cheese Fresh marinara sauce Instructions

Love and Confections Eggplant, Tomato and Mozzarella Stack

Ingredients 1 eggplant salt 100-150 ml olive oil 2 tomatoes basil 190 g mozzarella 100 g parmesan or parmigiano reggiano basil pesto Instructions Eggplant preparation Slice the eggplant. Sprinkle evenly with salt on each side of the slices.

Eggplant Mozzarella Stacks. Eggplant Mozzarella Stacks a healthier

Eggplant, Tomato and Mozzarella Stacks (Makes 4-5) 1 purple eggplant, about 3" in diameter, sliced into ½" rounds 2 tomatoes, sliced into ¼" slices olive oil dried Greek oregano 5 fresh mozzarella, sliced sea salt freshly ground black pepper Parmesan cheese olive oil for drizzling balsamic vinegar for drizzling Preheat the oven to 425° F.

Grilled Eggplant Mozzarella Stacks with Pesto and Tomatoes Recipe

Dry: Using a clean paper towel, blot each side of eggplant until completely dry. Flour: Dip each slice of eggplant in the flour on both sides. Egg: Then lightly toss in the egg mixture

Eggplant and Mozzarella Stacks Recipe, Victoria Recipes

With the perfect blend of flavors and textures, these mouthwatering eggplant stacks are not only a gluten-free and vegetarian dish but a great option for a light and healthy meal! Each stack features grilled slices of tender eggplant, layered with melty mozzarella cheese, juicy tomatoes and aromatic basil leaves.

Mozzarella, Tomato and Eggplant Stacks recipe Eat Smarter USA

Fresh mozzarella Marinara Seasonings: Italian seasoning, garlic salt, garlic powder, onion powder, and red pepper flakes How to Make Eggplant Stacks I saw the eggplant on sale and I already had a big ball of fresh mozzarella.

Eggplant, Tomato and Mozzarella Stacks Stock Image Image of aubergine

Eggplant. Preheat oven to 375 degrees. Prepare a non-stick baking sheet by spraying it with cooking spray. Alternately, line a baking sheet with non-stick aluminum foil and spray with cooking spray. Set aside. Place all-purpose flour on a plate and season with salt and black pepper.

Eggplant Mozzarella Stacks Maebells

Sprinkle tops with freshly grated parmesan. Step 6 - Bake coated eggplant for 20 minutes, flipping over halfway through cooking. Step 7 - Prepare a 9×13 baking dish with nonstick spray. Add 2 tbsp marinara to the baking dish, spreading to cover the bottom. Step 8 - Remove baked eggplant from oven.

Eggplant, Tomato & Mozzarella Stacks Once Upon a Cutting Board

This recipe uses 4 tablespoons of oil to roast it. When you coat the eggplant in the oil, move quickly, as the sponge-like vegetable will absorb it fast. And use lots of kosher salt and black pepper to season it. How to assemble Roasted Eggplant Parmesan Stacks