Eggplant Parmesan Stacks
Sold at IGA stores, our tomato and basil sauce is a real saviour in the kitchen. It allows you to prepare Italian-style dishes in just a few steps. In this recipe, the warm sauce is spread over slices of roasted eggplant sprinkled with mozzarella. Topped with a coating of breadcrumbs, it goes in the oven […]
Ingredients
- 2 medium eggplants, cut into rounds ½ inch (1 cm) thick
- 1/3 cup (75 ml) olive oil
- 1 garlic clove, finely grated
- 3/4 cup (60 g) panko breadcrumbs
- 1/4 cup (20 g) fresh Parmesan cheese, finely grated
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 2 cups (200 g) mozzarella cheese, grated
- 2 1/2 cups (625 ml) store-bought tomato sauce with basil, hot
- Basil leaves, to taste
Instructions
- With one rack in the upper third and a second rack in the lower third, preheat the oven to 425°F (220°C). Line two baking sheets with silicone mats or parchment paper.
- Spread the eggplant slices out in the baking sheets. In a small bowl, combine the oil and garlic. Using a pastry brush, cover the eggplant slices on both sides with the oil mixture. Season with salt and pepper. Bake for 10 minutes. Remove the baking sheets from the oven. Flip the eggplant slices over. Bake for another 10 minutes, rotating the position of the baking sheets, or until the eggplant is tender.
- In another bowl, combine the breadcrumbs, Parmesan, oregano and red pepper flakes.
- Transfer all of the eggplant to one baking sheet. Top the eggplant slices with the mozzarella. Cover each slice with about 1 tbsp (15 ml) of the tomato sauce. Sprinkle with the breadcrumb mixture. Bake on the upper rack for 5 to 6 minutes or until the cheese is melted and the breadcrumbs are golden.
- When ready to serve, divide the remaining tomato sauce among six plates. For each portion, stack 5 to 6 eggplant slices and place over the tomato sauce. Garnish with basil leaves.
Sold at IGA stores, our tomato and basil sauce is a real saviour in the kitchen. It allows you to prepare Italian-style dishes in just a few steps. In this recipe, the warm sauce is spread over slices of roasted eggplant sprinkled with mozzarella. Topped with a coating of breadcrumbs, it goes in the oven until the cheese is golden brown. A perfect end-of-summer dish.