Eggplant Parmesan Stacks

I think I should rename this blog "How many ways can you cook tomatoes and eggplant?"  By no means am I sick of the plethora of tomatoes and eggplant available... I am just running out of original ideas on how to use them!

This is a deconstructed way to make eggplant parmesan and to be completely candid, I like it way better than the original!  First; it is prettier than the standard method of baking in a a 9x13 pan.  Second; the stacks are perfectly proportioned for guests.  Third; I can't think of a third so you'll have to just trust me that this is a far superior way to make eggplant parmesan.  

The last of the eggplant from our garden.

You want the slices to be thick enough build a nice, healthy stack.

Get your breading station all ready.  I always season the flour, egg and panko with a healthy pinch of each salt, pepper and garlic powder.  I also added freshly grated parmesan to the panko.

First flour

Then egg

Then panko

Stack on lined cookie sheet

Fry until...

Golden brown

Keep warm in oven

Time for the sauce

Saute onions and garlic until soft

Add chopped tomatoes and herbs then simmer

Blend with immersion blender

Time to layer.  Start with ricotta, fresh parm and chopped basil.

Cover with fresh mozzerella

Repeat one more time and top with third eggplant slice. Bake in oven until warm and melted.  Serve on bed of tomato sauce

Eggplant Parmesan Stacks
2 large or 3 medium eggplant
2 c. flour
2 eggs
2 T. water
1 1/2 c. panko breadcrumbs
1/2 c. freshly grated parmesan cheese
3 t. salt
3 t. pepper
3 t. garlic powder
1/2 c. peanut oil

Slice eggplant into about 1/2 inch slices.  Prepare breading station.  In three separate bowls add flour, beaten eggs and water and panko/cheese.  To each bowl add 1 teaspoon of each salt, pepper and garlic powder and mix thoroughly.

Preheat peanut oil in a large pan over medium heat.  While oil is heating, bread the eggplant.  First, coat eggplant in flour, then egg mixture then panko.  Place on a foil lined cookie sheet and continue to to bread eggplant until completed.

Place 4 slices of eggplant in the heated oil and fry about 2-3 minutes on each side until browned.  Remove from oil and place on a paper towel lined cookie sheet to drain.  Season with kosher salt immediately after removing from oil.  Work in batches of four and add more oil as needed.

Place in 300 degree oven to keep warm.

Fresh Tomato Sauce
1 T. olive oil
1/2 onion, chopped
3 cloves garlic
2 c. tomatoes, chopped
1 t. fresh basil
1 t. salt
1/2 t. pepper
1/2 t. dried oregano
1/2 t. dried thyme

In am medium sauce pot, heat olive oil over medium heat.  Add chopped onion and garlic and cook until softened.  Add tomatoes, basil, salt, pepper, oregano and thyme.  Continue to cook over medium heat for 6-8 minutes.  At this point you can blend or leave chunky.

Assembly
Ricotta cheese
freshly grated parmesan
chopped basil
fresh mozzarella, sliced

Preheat oven to 350 degrees

Line up slices of eggplant on a cookie sheet in rows of three.  Spread ricotta cheese on first and second rows of fried eggplant.  Grate parmesan cheese over the slices with ricotta.  Scatter basil over the ricotta and parmesan.  Top each ricotta piece with a slice of fresh mozzarella.  Stack one ricotta/mozzarella slice over the other and top each with one plain slice of fried eggplant.

Place in oven for about 10-15 minutes until melted.  Spoon tomato sauce over a platter and place stacks in the sauce.  Garnish with fresh basil.