Although I prefer fresh, just off the vine tomatoes drizzled with olive oil and balsamic, I had so many beautiful tomatoes this year that I decided to make a simple sauce for my eggplant Parmesan stacks. Making stacks is a bit less time consuming than your traditional eggplant Parmesan. The fresh mozzarella and "urban" basil adds a nice balance to the creamy baked eggplant.
Yes, "Urban" basil. One of my neighbors is growing basil right outside of our building. I am always amazed at where fruits and vegetables will thrive in this environment.
The thing that makes this dish delicious is that everything is fresh from the garden. Not something I'll be able to pull off two months from now.
Eggplant Parmesan Stacks
Fresh Tomato Sauce
2-teaspoon olive oil
2 clove chopped garlic
3 cups fresh tomato concasee’
1-tablespoon fresh basil chiffonade
In a medium saucepan, sauté garlic in olive oil until tender but not brown
Add tomatoes; simmer for about 30 minutes or until most of the liquid is cooked out
Add fresh basil; cook for 5 minutes more
1 large eggplant cut in ¾ inch piece
1 cup seasoned bread crumbs
1/3 cup flour
2 eggs, beaten
Pinch salt and pepper
½ pound fresh Mozzarella cheese
¼-cup olive oil
Preheat oven to 350F
In a shallow dish or pan combine seasoned bread crumbs and flour
In another shallow pan, add beaten eggs, salt and pepper
Brush a sheet pan with olive oil
Dredge eggplant by dipping each piece in eggs then breadcrumbs; place on sheet pan
Bake eggplant for about 15 minutes on each side
When eggplant is ready remove from the oven and assemble by adding sauce then grated mozzarella. Stack three high
Bake in the over for 7 minutes or until stacks are warm
Eggplant has a tendency to hold heat so allow cooling before serving.