Eggplant Parmesan Stacks
www.panningtheglobe.com
www.panningtheglobe.com
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Ingredients

  • 2 medium eggplants (1¼ lbs each) cut into ⅓-inch rounds (12-14 slices per eggplant)
  • 2 cups panko bread crumbs
  • 1 teaspoon dried basil
  • 1 cup milk (I used 2% but whole is fine too)
  • salt and pepper
  • Canola oil or cooking spray (for the baking pan)
  • Parchment paper to line the baking pan
  •  
  • Tomato Sauce
  • 2 tablespoons olive oil
  • 1 large onion, diced (2 cups)
  • 2 tablespoons dried basil
  • 1 teaspoon salt
  • 1 28 ounce can crushed tomatoes (I use San Marzano or Organic whole plum tomatoes and crush them in my blender)
  • 1 6- ounce can tomato paste
  • 1 tablespoon honey
  • 1 tablespoon minced garlic (optional)
  •  
  • Cheese
  • 1 pound shredded mozzarella cheese (3½- 4 cups)
  • ½ cup plus 1 tablespoon finely ground parmesan cheese (I use Parmigiano Reggiano)
  • ½ cup fresh basil leaves, slivered
  • Garnish: A sprinkling of slivered basil

Instructions

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