Lightly grill the eggplant slices on both sides. Let the eggplant sit for approximately 20 minutes, then drain the water from the bowl but do not rinse. If you prefer you can place the sliced eggplant in a bowl and toss with one to two teaspoons of salt, but I really don’t think it is necessary.
If you decide or can’t find the Rosa Bianca eggplant then the globe or another type where you can cut circles will work. If you prefer you can even make a 3-4 layer Eggplant Parmesan Stack.Bake in a hot oven for about 10-15 minutes.Place 4 slices in an oven safe pan or baking dish and top with a slice or two of firm mozzarella, 2-3 tomatoes, a teaspoon or two or freshly grated parmesan cheese, then top with another grilled eggplant and repeat.Grill 8 slices (or more, then double the recipe) of eggplant until lightly grilled.Cook on medium heat until tomatoes are softened, this is when it becomes a personal preference, we like our tomatoes cooked well, not quite pan dried but almost, you may like yours lightly cooked.In a medium frying pan add the olive oil, grape tomatoes, halved lengthwise and spices.If you haven’t noticed we are a big veggie grilling family. The Rosa Bianca is a tender almost no seed eggplant that I find perfect for every recipe, from Bucatini with Eggplant to a simple Grilled Eggplant. Whenever I am in the supermarket I always reach first for the Rosa Bianca (white and purple striped eggplant) and then the globe. When grilling the eggplant you don’t even have to toss the eggplant with salt and let it sit. So I reassured her by telling her that when grilled, all that sliminess disappears (eggplant is quite watery so grilling removes the excess water).
The other day a niece of mine came to visit, and her last night here I told her to try an eggplant stack, she told me that eggplants were not one of her favourites because they tend to taste slimy (a problem the Italian has too)! What I love about these Baked and Grilled Eggplant Parmesan Stacks is that you are combining two delicious fresh vegetables, fresh spices and melted cheese together, and what could be better than that! Thank goodness for my in-laws and friends and all their amazing recipes, I can usually use up all these great vegetables quite easily. This recipe has been updated and may differ from what was originally published or broadcast.We won't send you spam. This recipe was provided by a chef, restaurant or culinary professional. Add to the top of the stacks and add more Parmigiano-Reggiano on top. In a large bowl, toss the arugula with some salt, pepper and extra-virgin olive oil. Repeat the process with the remaining ingredients. Add 3 basil leaves, top with extra-virgin olive oil and balsamic vinegar and a slice of mozzarella. Top 1 slice of eggplant with 1 slice of tomato, and then season with salt, pepper and garlic powder. Let them drain on a paper towel to get excess oil off. Heat the vegetable oil in a skillet and fry the eggplant slices until they're crisp and golden brown. Coat the eggplant slices in the flour, then in the egg mixture and then in the breadcrumbs. In a third medium bowl, add the breadcrumbs and the remaining parsley and toss together. In a second medium bowl, add the eggs, Parmigiano-Reggiano, half of the parsley and some salt and pepper, and whisk together. In a medium bowl, place the flour, 1 teaspoon salt and 1 teaspoon pepper. Place something heavy, like a frying pan, on top to get the moisture out. Salt the eggplant on each side and let it drain in a colander for about 30 minutes to get the bitterness out.
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