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Home » Italian Eggplant Stack | Sons and Daughters of Italians in America
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Italian Eggplant Stack | Sons and Daughters of Italians in America

theholisticadminBy theholisticadminJuly 7, 2024No Comments2 Mins Read
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Mary Ann Dwyer, The Beach House Kitchen

  • 1 Large eggplant Cut into 12-1/4 inch rounds
  • Kosher salt
  • 1/2 cup All purpose flour
  • 2 Big egg Lightly beaten
  • 1 1/2 cup Italian style breadcrumbs
  • 15 Ounce Packaged part-skim ricotta cheese
  • 1/4 cup grated Parmesan cheese (for sprinkling)
  • 1/2 Teaspoon Kosher salt
  • 1/4 Teaspoon Ground pepper
  • 1 Tablespoon Fresh parsley Minced
  • 1/2 Teaspoon Italian seasoning I use Mrs. Dash
  • 1 24 Oz. jar of marinara sauce
  • 12 Basil leaves
  1. Preheat oven to 400 degrees. Line a baking sheet with foil and spray generously with nonstick cooking spray.
  2. In a medium bowl, combine the ricotta, grated Parmesan, salt, pepper, fresh chopped parsley, and Italian seasoning. Set aside.
  3. Sprinkle the eggplant slices (on both sides) with kosher salt and place on paper towels or a baking rack for 30 minutes. After 30 minutes, pat the eggplant slices dry with paper towels.
  4. Dip the eggplant slices in flour, then in the lightly beaten egg and finally in the seasoned breadcrumbs. Place on a baking sheet and bake for 10 minutes per side, for a total of 20 minutes. Remove from the oven and allow to cool for a few minutes.
  5. To assemble: Spread a thin layer of marinara sauce on the bottom of a square baking dish (large enough to fit 4 stacks). Place each stack on top of the marinara sauce as follows: On one eggplant slice, top with 1 heaped tablespoon of the ricotta cheese mix (spread on top of the eggplant slices), 2 tablespoons of marinara sauce, and 1 basil leaf. Repeat 2 more times. Sprinkle with Parmesan.
  6. Return to oven and bake for 15 to 20 minutes until warmed through.

Note: This recipe serves 4. Total time: 45 minutes.

Make your pledge now and join the Sons and Daughters of Italy in America.





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