I didn’t do this because I like a light coating on the eggplant, but you can decide which way you like best. If you want a heavier coating of breadcrumbs or want to make them stick to the eggplant better, you can coat the eggplant slices in egg before placing in the breadcrumbs. Drizzle with a balsamic reduction and Parmesan cheese. Serve the eggplant stacks with the side of sauce.Add the tomatoes to a small sauce pan along with 1/2 Tbsp butter, 1 Tbsp chopped basil, and 1/4 tsp onion powder. Let the eggplant stacks rest while you pulse the tomato wedges and garlic in in a food processor until almost all of the chunks are gone. Return the stacks and the other tomatoes/garlic back into the oven for another 10 minutes. Build the stacks starting with an eggplant base, slice of tomato, a basil leaf and a slice of mozzarella. Flip the eggplant (be gentle so the breading does not fall off).
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