Assemble your layers and air fry for another 8-10 minutes. Air fryer eggplant stacks: Air fry individual slices at 375☏ for 13-15 minutes.You can also roast the tomatoes on a separate baking sheet until they are wrinkled but still have a few juices. Roasted eggplant stacks: Instead of grilling your eggplant, roast the slices at 425☏ degrees for 30-40 minutes, until browned and cooked through.Garnish: Freshly chopped basil leaves add a sweet and earthy finish.Olive oil: Drizzling the tops of your stacks with rich olive oil adds additional flavor.Salt: Salt is needed for drawing the moisture from the eggplant before grilling.Dried herbs: Basil and oregano add herbaceous flavor to the stacks.Parmesan cheese: Freshly grated Parmesan cheese will melt and taste better.Cheese: You will need 10-15 slices of Fontal, Gruyere or firm mozzarella cheese.Fresh garden tomatoes will have the best taste! Tomatoes: You will need 3-4 firm tomatoes.To yield 4 servings, you will need 12 slices of eggplant as each stack will require 3 pieces. Eggplant: One to two firm medium sized eggplant is best to use for the eggplant stacks. Easier to make: Grilling the eggplant means less dishes and there is less hands on prep since we are not making a breading or ricotta filling! These little stacks come together in less than 40 minutes!.Gluten-free: Since there is no breading, this stacked version of eggplant Parmesan is naturally gluten-free.Vegetarian: These stacks are a hearty vegetarian meal just like my double cheese stuffed peppers!.Lighter comfort food: These eggplant stacks are pure comfort food but the eggplant is grilled instead of fried for a fresh and healthy twist!.*Enough to get 12 ½ inch slices of eggplant.You can even make a few steps ahead of time!ĭuring the summer I love stocking up an abundance of fresh eggplant at the farmers market! These grilled eggplant rolls, stuffed eggplant boats and Italian eggplant pie are just a few others ways we enjoy it for weeknight dinners! The stacks are perfect to serve a crowd as everyone gets their own beautiful individual portion.Īll you have to do is grill the eggplant to perfection, assemble the eggplant Parmesan stacks and then quickly bake them to melt everything together. They are not only delightful but visually stunning, too! This recipe is fancier than grilled eggplant and differs from my favorite baked eggplant Parmesan which is grilled then served casserole style. 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.
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