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Mario Batali's Eggplant Parm Stacks

Eggplant Parm Stacks Mario Batali
Dig into this tasty Italian treat!
skill level
Easy
time
1-30min
servings
4 to 6
cost
$
Contributed by :
This tasty dish is just the thing for dinner tonight.
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ingredients
  • 2 large purple eggplants (sliced in 1 inch rounds)
  • 1 head of garlic cloves (peeled and thinly sliced)
  • 1 cup basil leaves
  • 2 cup Mario's classic tomato sauce
  • 1.5 balls of mozzarella (sliced into 1/4 in rounds)
  • 1/4 cup bread crumbs
  • 1 tablespoons chili flake
  • 2 teaspoons fresh thyme
  • 1/4 cup extra virgin olive oil (plus 1/4 cup)
  • salt and pepper to taste
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
      
    Preheat oven to 375 degrees F.
  • 2
    2 large purple eggplants (sliced in 1 inch rounds)
    1 head of garlic cloves (peeled and thinly sliced)
    Salt and pepper
    1/4 cup extra virgin olive oil
    Lay out eggplant rounds on cookie sheets (lined with foil for easier clean up) in single layers. Cut 2-3 slits per round, large enough to stuff a garlic slice into each slit. Season with salt and pepper and drizzle with olive oil. Roast until soft and cooked completely, about 10-15 minutes.
  • 3
    1/4 cup bread crumbs
    1 tablespoons chili flake
    2 teaspoons fresh thyme
    Mix bread crumbs, thyme and chili flakes together. Heat saute pan over medium heat and add 1/4 cup olive oil. Once hot, add bread crumb mixture and toast until golden brown. Remove bread crumbs from pan onto a paper towel lined plate.
  • 4
    1 cup basil leaves
    2 cup Mario's classic tomato sauce
    1.5 balls of mozzarella (sliced into 1/4 in rounds)
    Remove eggplant from oven and let cool just slightly, enough so you can handle. Reuse a cookie sheet and build stacks of eggplant parm. Begin with a slice of eggplant and layer with 2-3 leaves of basil, smear with a couple tablespoons of tomato sauce and top with a slice of mozzarella. Build two layers tall and top with breadcrumbs.
  • 5
      
    Increase the temperature of the oven to 400 degrees F.
  • 6
      
    Put the eggplant stacks back into the oven and cook 3-5 minutes, or until the cheese is melted and the bread crumbs are toasted.
 
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