Wednesday, July 8, 2020

What's Cooking Wednesday: Eggplant Stacks

You'd never know I had no idea what I was doing when I made these. Seriously. A few weeks ago I made Ina Garten's roasted eggplant parmesan and it was SO good. I didn't have all of the ingredients to make ti tonight, so I made this instead!

Eggplant Stacks

1 eggplant, sliced moderately thin
1 tomato, sliced thin
carmelized onions (leftover from dinner last night for me)
tomato sauce (I used Rao's)
shredded parmesan cheese
a creamy cheese, such as alouette 
olive oil
salt and pepper 

Preheat over to 400 degrees. Slice eggplant and spread on a greased sheetpan. Spread olive oil (I used a basting brush) on both sides of the eggplant and sprinkle heavily with salt and oregano. Do this on both sides and spread them to be one layer on the pan. Roast at 400 for 15 minutes then flip them and roast for another 10 minutes. 

While those roast, slice the tomatoes and gather your cheese. 

When the eggplant is done, on the same pan, place one piece of roasted eggplant. Then one thin slice of tomato. Then a tablespoon of sauce. Then a tablespoon on parmesan cheese. Then some carmelized onins. Then some creamy cheese. Then another slice of eggplant. And do that three times. Add some extra parm to the top of the third layer. 

Put the stacks back into the oven for 5 minutes to let the flavors melt together and the cheese on top to bubble. Then they're done. 


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