Eggplant Parmesan Stacks

These Eggplant Parmesan Stacks are a declivous twist on a traditional dish. This recipe uses mild Chinese eggplant, it has a delicate flavor with less bitterness. I have been happy to see Chinese eggplant popping up at non specialty grocery stores but if you cannot find it feel free to use regular eggplant, it will work just as well in this dish!

Yield: 8

Author: Telly Smith

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Eggplant Parmesan Stacks

This is a definite crowd pleaser

Prep time: 45 MinCook time: 1 HourTotal time: 1 H & 45 M

Ingredients

• 2 lbs. Chinese eggplant
• 1 teaspoon salt
• 1 cup panko
• 1 cup bread crumbs
• 1 tablespoon Italian seasoning
• 1/2 cup freshly grated parmesan cheese
• 3 large eggs
• 1 tablespoon olive oil
• 1 large onion, roughly chopped
• 4 cloves garlic, minced
• 2 28 oz. cans crushed tomatoes
• 8 oz. whole milk mozzarella
• 1/4 cup shredded basil

For the Smashed Red Potatoes

• 2 pounds red potatoes, cut in half
• 1 cup water
• 1/2 cup sour cream
• 6 tablespoons butter, cubed
• Salt and pepper to taste

Instructions

1. Slice each eggplant into 1/2 inch rounds. 
2. Arrange eggplant on a paper towel lined cookie sheet, use more than one if necessary. 
3. Sprinkle with 1 tablespoon salt and let the eggplant sit at room temperature for 30 minutes. 
4. Meanwhile, heat the oil in a large pot over medium heat. When the oil is hot, add the onion and cook until softened, about 5 minutes, stirring frequently. 
5. Add the garlic and cook until fragrant, about 2 minutes. Add a pinch of salt and pepper and a sprinkle of Italian seasoning. 
6. Add tomatoes and bring to a boil. Cover and simmer for about 30minutes. 
7. Preheat oven to 425 degrees 
8. Blot away the excess moisture that has come to the surface of the eggplant with a clean paper towel. 
9. In a shallow bowl combine  1 teaspoon salt, both bread crumbs, parmesan and Italian seasoning, whisk until combined 
10. In another shallow bowl whisk together the eggs. 
11. Dip each piece of eggplant into the egg then the bread crumb mixture, pressing down firmly. 
12. Place eggplant pieces into a cookie sheet lined with parchment paper. Spritz with olive oil spray and bake for 25-30 minutes or until the eggplant is brown is crisp. 
13. Lower oven temperature to 350 
14. In a casserole dish add 1 cup of the sauce. 
15. Stack a piece of eggplant, a slice of mozzarella, then another piece of eggplant, repeat 2 more times, ending with a piece of mozzarella. Use a toothpick to endure they stay together. 
16. Place each stack into the prepared pan and bake uncovered  for 20 minutes, or until the cheese has melted and the sauce is bubbly. 
17. Serve with smashed red potatoes and top with shredded basil. 

For the Smashed Red Potatoes

1. Place the trivet into the Instant Pot, pour in water and then place the potatoes onto the trivet
2. Lock the cover into place, being sure that the venting knob is turned to sealed.
3. Pressure cook for 9 minutes.
4. While the potatoes are cooking, cube the butter and place into a large bowl with the sour cream.
5. When the Instant Pot is done release the pressure and transfer the potatoes to the bowl with the sour cream and butter and mash. Fold in salt and pepper.

Notes:

To make shredded basil, pick leaves from their stalks and stack on top of each other. Take the long edge closest to you and roll together tightly to make a cigar shape. With a sharp knife cut thinly crossways.

Nutrition Facts

Calories

503.32

Fat (grams)

25.33

Sat. Fat (grams)

12.92

Carbs (grams)

54.03

Fiber (grams)

8.74

Net carbs

45.29

Sugar (grams)

16.09

Protein (grams)

19.67

Sodium (milligrams)

1264.15

Cholesterol (grams)

128.89