Mini Eggplant Parmesan Stacks
Mini Eggplant Parmesan Stacks
Servings
10
Prep Time
10 minutes
Cook Time
25 minutes
Calories
0
Author:
Giada De Laurentiis
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large clove garlic (peeled and smashed)
- 1 shallot (chopped)
- 1/4 teaspoon kosher salt
- 1 cup jarred tomato-basil sauce
- 1/4 cup finely chopped fresh basil
- 1 teaspoon dried oregano
- 1/8 teaspoon dried crushed red pepper flakes
- 1/4 teaspoon balsamic vinegar
- 1/2 cup all-purpose flour
- 1/4 teaspoon freshly ground black pepper
- 1 cup panko breadcrumbs
- 2 large egg whites
- 2 Japanese eggplants (sliced diagonally into 1/4-inch-thick slices)
- 2/3 cup olive oil
- 1/2 cup packed coarsely grated whole-milk mozzarella
- 1/2 cup finely grated Parmesan
- Small fresh basil leaves (to garnish)
For The Sauce:
For The Eggplant:
Instructions
- For the sauce: Heat the oil in a heavy medium saucepan over medium. Add the garlic, shallots and salt. Stir until fragrant, about 2 minutes. Add the tomato sauce, basil, oregano and crushed red pepper. Simmer the sauce until the flavors blend and the sauce thickens, stirring often, about 5 minutes. Mix in the vinegar.
- For the eggplant: Mix the flour, salt and pepper in a shallow bowl. Place the panko breadcrumbs in another shallow bowl. Whisk the egg whites in a medium bowl until frothy. Dip each eggplant slice in the flour mixture, then into the beaten egg whites, and then into the panko breadcrumbs to coat completely.
- Heat the oil in a heavy medium skillet over medium-high heat until hot (the surface will appear to be shimmering), 2 to 3 minutes. Add half of the eggplant slices. Cook until deep golden brown, 1 to 2 minutes per side. Transfer the eggplant to a paper-towel-lined plate. Fry the remaining eggplant. (Can be made 1 hour ahead. Let stand at room temperature.)
- Preheat a broiler. Toss the mozzarella and Parmesan in a small bowl until well blended. Spread 1 generous teaspoon of the sauce over each eggplant slice. Top with a rounded teaspoon of the cheese mixture, spread out to cover and press lightly to adhere. Transfer the eggplant slices to a rimmed baking sheet. Broil until the cheese has melted, 1 to 2 minutes. Transfer the mini eggplant parmesans to a platter and garnish each with small basil leaf. Let stand 2 to 3 minutes before serving.
Nutrition
Nutrition
- Nutrition Serving Size
- 10
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 19 grams
- Protein
- 7 grams
- Fat
- 21 grams
- Saturated Fat
- 4 grams
- Cholestrol
- 10 milligrams
- Sodium
- 318 milligrams
- Fiber
- 4 grams
- Sugar
- 6 grams
1 comment
Hi who won the slow cooker contest