![]() You can double stack or make one stack, it is quite filling so if your looking for a lighter bite we suggest only doing one stack. We started with the heirloom tomato slice at the bottom, next went with the mozzarella slice and then the crispy eggplant ring. To Assemble the Eggplant Stacks: 4 Lightly grease the bottom of a 9x13' pan. Slice the eggplant into rounds, about ½ inch in thickness, and place them in a large bowl. Fry the eggplant in batches until golden on both sides remove and drain on paper towels. Instructions Preheat the oven to 400f / 200c. 3 Heat 1/4 inch of oil in a large saut pan over medium-high heat. Once you’ve made your basil pesto and have the eggplants fried or grilled all you need to do from here is make your stack. These individual eggplant stacks are as beautiful as they are versatile add ground beef to make them heartier (or shredded mozzarella for a dairy dinner). 2 Dip the eggplant slices in egg and then in the seasoned matzo meal. We used already seasoned panko breadcrumbs for simplicity and used coated the eggplant in a wet batter consisting of flour, cornstarch, salt, baking powder and water which add a nice crispy golden look to our fried eggplant. ![]() You simply add a small amount of oil to a pan just enough that it covers the eggplant halfway. Grilled eggplant, walnut-basil pesto and a thick balsamic reduction elevatequite literallythe venerable tomato and mozzarella pairing. Don’t be shy of frying your eggplant here its easy and quick with little mess. Shape prosciutto slices into delicate mounds and divide evenly over. We’re frying the eggplant here but for a lighter version you can opt for grilling your eggplant instead. Arrange eggplant on serving platter top each slice with tomato, basil and mozzarella. The vibrant green color and the herbaceous basil is so appealing and such a great way to add freshness and vibrancy to any dish. I don’t know about you guys but fresh basil pesto is something we make all summer long. Top this off with fresh basil pesto and you’ve got a wining combination. The crunching panko breading on the eggplant adds such a nice crunch to the juicy tomatoes and fresh mozzarella. This crispy eggplant dish reminds us for a light and refreshing caprese salad that you can enjoy on a beautiful hot summer day. Eggplant Beefsteak tomatoes Mozzarella Pesto Olive oil For Serving Toasted pine. Carefully transfer the stacks to a serving platter or individual plates and serve.Crispy fried eggplant rings layered with heirloom tomatoes, fresh mozzarella, topped with basil pesto and a drizzle of balsamic reduction. Turned out beautiful Adrienn You will need. ![]() Drizzle with the Balsamic Reduction and top each stack with a basil leaf. 1 large shiny, firm-skinned Italian globe eggplant cut into 8 1/2-inch rounds. ![]() Sprinkle each tomato slice with a small pinch of coarse or flaked sea salt and freshly ground black pepper. Place smaller tomato slices on top of the mozzarella. Spread a small spoonful of pesto over each eggplant round and top it with a slice of mozzarella. Next, top each tomato slice with a grilled eggplant round that is equal in size (or slightly smaller). ![]() Sprinkle each with a small pinch of coarse or flaked sea salt. Line another baking sheet or your work surface with parchment, and place 10 of the largest tomato slices on top in a single layer. Transfer the eggplant back to the baking sheet to cool. Cook, covered and turning once, until the eggplant flesh is tender through the center, but not completely soft and limp, 4–5 minutes per side. When the grill is hot, use tongs to place the eggplant rounds on the grill. Place the eggplant rounds in a single layer on a rimmed baking sheet, and brush both sides with olive oil.ģ. ![]()
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