JUDY'S EGGPLANT MOZZARELLA STACKS
RED = Cucurbit Farm ingredients
And you thought you could only stack pancakes and dollar bills. Well, we’re hear to tell you that eggplants, tomato sauce and parmesian cheese stacks pretty well too. You can prepare this recipe as a vegetarian dish or with beef or pork if you’re so inclined. And, oh yeah, enjoy!
3 large eggplant, cut in 1/2 rounds (to make 36 slices)
1 cup olive oil
salt and pepper to taste
6 cups fresh tomato sauce
1/2 lb ground beef (optional)
1/2 lb ground pork (optional)
red pepper flakes , pinch (optional)
2 cups grated Parmesan
12 Basil leaves
Mozzarella cheeses, 1 lb thinly sliced 1 1/4 cups unseasoned panko
2 TBSP chopped fresh parsley
1. Place eggplant slices on cookie sheets. Brush with oil on both sides. Sprinkle with salt and pepper. Broil for 4 minutes, turn eggplant and continue for 4 more minutes or until done. Repeat until all eggplant has been broiled.
2. Set oven to 400 degrees.
3. Brown ground beef and pork in skillet. Add tomato sauce and season to taste.
In two 9x13" baking dishes add 1/2 cup of the sauce mixture (to each). starting with the largest slices...place 6 eggplant rounds in baking dish. Spread each round with a tablespoon of tomato sauce and a tablespoon of Parmesan cheese. Top with another round of eggplant, tomato sauce, a basil leaf and a slice of mozzarella.Cover with last eggplant slice. Spoon 1/4 cup sauce over each stack.
4. In a separate bowl combined bread crumbs, remaining Parmesan, parsley and 2 tablespoons olive oil. Top each stack with about 2 tablespoons crumb mixture. Drizzle with a little olive oil.
5. Bake for 30-35 minutes or until golden. Spread