Repeat making stacks and adding them into the baking dish in a spiral. If you try it, please share your findings. Place the stack on its side in the baking dish, on top of the caramelized shallots. Eggplants can be grilled and refrigerated for up to 3 days.Polenta can be made up t0 5 days ahead and refrigerated.Arrange the eggplant slices on the baking sheet and roast, turning halfway, for 25-30 minutes, until just begin to brown. When ready to use, bring to a boil, simmer on low heat for 5 minutes. Generously brush the eggplant slices with olive oil or avocado oil, using 2 tbsp (or as desired). The sauce can be made up to one week ahead and refrigerated in an airtight container.Use regular mozzarella instead on smoked.make it in a baking dish and layer like lasagna.Use other vegetables like zucchini, mushrooms, or red peppers.Don’t puree the sauce and use it as a chunky sauce.Don’t make it spicy by leaving out red pepper flakes.Make it lighter by omitting creme fraiche or use 1/2 & 1/2.The picture above is a small square of polenta, a thin slice of eggplant cut in half and then folded in half. Serve as an appetizer by making it into smaller stacks.You can also serve it as one layer.įinish with more sauce on top and chiffonade basil. Add more sauce and repeat with another layer. Make stacks by putting one square of polenta, topped with one piece of eggplant. To assemble, put some sauce on the bottom of each plate or platter. Heat in the oven until the cheese melts, about 5 minutes Place the squares of the polenta and slices of grilled eggplants on a cookie sheet, top with some mozzarella cheese. If using individual ramekins, use a knife to loosen the polenta and un-mold. Un-mold the polenta by inverting the pan on a cutting board. Depending on the size of the eggplant you should have about 10-12 slices, but make sure to have at least 4 – one for each serving if doing single layer.īrush both sides with the olive oil and grill on medium heat until cooked, about 2-3 minutes on each side.
Eggplant stacks with chiffonade skin#
Slice eggplants about ½ inch thick with skin on. Use paper towels to blot moisture from each side of the eggplant slices. Sprinkle both sides of eggplant rounds generously with salt place on baking sheet for 15 minutes to draw out moisture.
Eggplant stacks with chiffonade how to#
Sprinkle 1 Tbl breadcrumbs over each stack and bake uncovered until the cheese melts and the tops begin to brown. Place the smaller slices of eggplant over this layer and repeat until all ingredients have been used. Eggplant: There are many varieties of eggplant. While you don't have to use heirloom tomatoes to make these tomato stacks, using them will definitely elevate the recipe to another level.
Spoon ¼ cup of marinara over each slice, followed by 1 Tbl basil chiffonade, 1 slice buffalo mozzarella and 1 tsp grated cheese. Tomato and Eggplant Stacks are an excellent way to feature the intense flavors and stunning beauty of late summer heirloom tomatoes. In a lightly oiled 11” x 13” baking dish, place the 8 largest slices of eggplant, spaced evenly. Remove and transfer to a plate to cool at room temperature. Place the slices on the oiled pans and place in the oven until the tops begin to brown, about 10-15 minutes. Use the oil to lightly grease a couple baking pans and season the eggplant with the remaining salt and pepper. Sprinkle the eggplant slices with 1 tsp of the salt and set aside for 30 minutes to draw the moisture out of them. Peel and slice the eggplants about 1”-1 ½“ thick, getting 6 pieces out of each eggplant.
0 kommentar(er)
