Lightened Up Eggplant Parmesan Stacks Recipe - Gourmet And Food
You walk into the kitchen after a long day, ready to whip up something comforting yet not guilty. You imagine layers of roasted eggplant, tangy tomatoes, and gooey cheese merging into a harmonious delight.
That's how I feel every time I make my Lightened Up Eggplant Parmesan Stacks. This dish isn’t just about flavor; it’s a celebration of fresh ingredients with a healthy twist. As a registered dietitian, I believe eating well can be simple and delicious.
Servings 4
Calories 346kcal
Ingredients
- 1 large eggplant, cut into 12 even rounds
- 2 large ripe tomatoes, cut into 8 thick slices
- 1 tsp. mixed Italian herbs
- 1 clove garlic, minced
- 1 cup shredded mozzarella or a blend of Italian cheeses
- 2 + 2 tbsp. extra virgin olive oil, divided
- Salt and freshly ground black pepper, to taste
- ¼ cup fresh basil leaves, roughly chopped
- ¼ cup panko breadcrumbs
- 1 tsp. balsamic vinegar
Instructions
- Now, let’s get into the nitty-gritty of creating these delightful stacks!
Step 1: Prepare the Eggplant
- Start by preheating your oven to 400°F (200°C). While it’s warming up, slice the eggplant into even rounds. This ensures they roast evenly. Don’t forget to sprinkle some salt on them.
- Let them sit for about 20 minutes. This draws out excess moisture and bitterness. Give the eggplant rounds a little time to sweat.
Step 2: Season the Eggplant
- After about 20 minutes, rinse the eggplant to remove the salt and pat them dry with a paper towel. In a bowl, combine 2 tablespoons of olive oil, mixed Italian herbs, minced garlic, salt, and pepper. Brush this flavorful mixture on both sides of the eggplant rounds.
Step 3: Roast the Eggplant
- Place the seasoned eggplant rounds in a single layer on a baking sheet lined with parchment paper. Roast them for about 25 minutes, flipping halfway through. They should be golden brown and tender.
Step 4: Prepare the Tomato Slices
- While the eggplant is roasting, slice the tomatoes. Drizzle them with the balsamic vinegar and a sprinkle of salt and pepper. This enhances their flavor perfectly!
Step 5: Assemble the Stacks
- Now comes the fun part! Start stacking. Place the roasted eggplant on a plate, top it with a slice of tomato, sprinkle some cheese, and repeat the process. Finish off with a final layer of eggplant and a hearty sprinkling of panko breadcrumbs mixed with some olive oil.
Step 6: Bake the Stacked Delight
- After assembling your stacks, place them back into the oven. Bake for an additional 15-20 minutes or until the cheese is bubbly and golden.
Step 7: Garnish and Serve
- Once they’re out of the oven, sprinkle fresh basil on top. Let them sit for a few minutes to cool down. Now you’re ready to dive into a delicious, guilt-free meal!
Notes
Use a Grill for Added Flavor: Instead of roasting, grill the eggplant for a smokier taste.
Experiment with Cheeses: Mix mozzarella with a bit of parmesan or goat cheese for a unique taste.
Season Generously: Don't shy away from the spices; herbs can elevate the flavor dramatically.
Layer Creatively: Try adding spinach or zucchini between the layers for extra veggies.
Allow for Resting Time: Let the stacks sit for a few minutes after baking. This helps the layers to settle and makes serving easier.