![]() If you use our recipes - please give foodie kitchen credit and link to www.foodiekitchen. Serve 2 stacks per person for an entree or one for a starter. Warm remaining tomato sauce to pass at table. Sprinkle remaining parmesan and basil over stacks. Carefully place another slice of eggplant on top. Scoop a spoonful of tomatoes on top of ricotta. Place a spoonful of cashew ricotta on top of one of the slices. Bake for 15 to 25 minutes or until breadcrumbs are browned. Bake for 20 minutes, until cheese on top is melted and stacks are heated through. Place slices on a sheet pan that has been covered with parchment or foil. Sprinkle with remaining mozzarella cheese. Spread a tablespoon or so of tomato sauce over each slice. Place a final slice of eggplant on each stack, pressing down lightly. (Take care not to over-salt as parmesan cheese can sometimes add a very salty flavor.) Top the tomatoes with half of the parmesan cheese. Do it Now Preheat the oven to 400 F Line a jelly roll pan with parchment paper and place all the slices of eggplant on the pan Bake for 20 minutes While the eggplant is baking, start on ricotta cheese mixture In a medium bowl, add ricotta cheese, parmesan cheese, egg, oregano and salt and mix until. Place a single layer of tomato slices over each eggplant round, then sprinkle with a bit of salt and black pepper. Top each round with another slice of eggplant, again using the largest of the remaining slices. Sprinkle half of the basil over the rounds. Divide the ricotta amongst the slices, spreading slightly over each. Using half of the mozzarella, cover each slice with a bit of the cheese. Starting with the largest slices, lay 8 slices of eggplant on a baking pan with at least 1/2 inch space around each slice. Spray a large baking pan with cooking spray. Turn oven to bake setting at 350☏ and adjust rack to middle position. Turn slices over, and broil second side for 3 to 5 minutes. 2 globe eggplants (approximately 1 pound each), sliced crosswise into 1/2-inch rounds. Place under broiler and cook for 5 minutes, until slices are just beginning to brown. 2 tablespoons melted ghee or fat of choice. Sprinkle lightly with salt, then brush both sides with olive oil. Lay eggplant slices in single layer on baking sheet (you will most likely have to do 2 batches). Preheat broiler to 500☏ and position oven rack on top setting. Salt and freshly ground black pepper, to tasteġ/2 cup grated parmesan cheese, preferably Parmigiano Reggiano The stacks are a beautiful presentation, and since there is no breading, they are low-carb, too! These are great made ahead then reheated.ġ large eggplant, 1.5 to 2 pounds, sliced crosswise into 1/4 inch slices (24 slicesġ/2 cup ricotta cheese, preferably whole milk A healthy, easy version of a classic Italian favorite.
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