To serve, dollop remaining sauce onto plates and top with eggplant stacks. Dredge the eggplant rounds in the chickpea flour and then into the breadcrumb mixture. Top with a third layer of eggplant and sauce (some sauce will remain).īake 5 minutes to heat through. 10 oz shredded mozzarella (or mozzarella slices from a ball) 7 oz prepared basil pesto 1 jar of favorite pasta sauce (16 oz) 12 frozen breaded eggplant. Repeat layering using same-sized eggplant rounds, ricotta and sauce. Ingredients 2 eggplants sea salt and freshly ground black pepper oil for frying 2 tablespoons balsamic vinegar 1/3 cup extra virgin olive oil 200g goats. Spread half of the ricotta mixture onto those rounds to their edges. Transfer a round from each stack onto the other, now empty baking sheet. Make 8 stacks of 3 similar-sized eggplant rounds on one of the baking sheets. 1x 2x 3x 2 tbsp extra virgin olive oil divided 1 large eggplant 1 cup marinara sauce homemade or store-bought cup basil pesto homemade or. Then serve immediately while the cheese is still molten Budget Tip: Basil is usually expensive when you buy it from a regular grocery store, especially when you need a full 2 cups. Then, add about a tablespoon of parmesan cheese on top of that. Place a slice of fresh mozzarella on top of the sauce. ![]() Meanwhile, simmer tomatoes in a small saucepan over medium-low heat, stirring occasionally, until thickened and little liquid remains. Once the cheese is all melty, dot the top of the eggplant stacks with fresh pesto and the cherry tomatoes. Add a spoonful of marinara sauce (just over a tablespoon) on top of four of the eggplant slices. black pepper turn over and repeat on other side. Brush the eggplant slices with a bit of olive oil, then sprinkle them with salt & fresh ground pepper. Line 2 rimmed baking sheets with parchment paper arrange the eggplant rounds in a single layer.
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