Top each with 2 slices of bell pepper, then 2 tomato slices and a few grilled onion rings. Arrange 3 or 4 slices each of zucchini and eggplant in a circle, overlapping slightly, on each plate. When ready to serve, drizzle the grilled vegetables with the vinegar. Close the lid and cook, turning them once or twice, until they have grill marks and are softened, about 10 minutes total for the eggplant 7 or 8 minutes total for the zucchini, onion and bell pepper and 6 minutes for the tomatoes. Use a vegetable grilling basket or place them directly on the grill, in batches if needed. Have ready a spray water bottle for taming any flames.īrush all the sliced vegetables with oil on both sides, then season with the salt and pepper. For a medium fire, you should be able to hold your hand about 6 inches above the coals for 4 to 5 seconds. If using a charcoal grill, light the charcoal once the coals are ready, distribute them evenly in the cooking area. Arrange on a platter and drizzle with the herb oil and sprinkle on fresh chopped herbs.Prepare the grill for direct heat or preheat a gas grill to medium-high (400 to 450 degrees). Place on grill until cheese has softened about 1 minute. The dish may be served in the evening if. Assemble the stacks by layering eggplant slices with sauce, cheese and fresh basil. The sauce and the eggplant should be ready at about the same time. Cover with the remaining eggplant slices. Eggplant slices, fried, marinated in olive oil, wine vinegar, basil, garlic, salt and pepper, and then served cold. Bake breaded eggplant in a 375 oven for 40 minutes While the eggplant bakes, make the sauce. Top with a slice of tomato, slice of cheese and a few arugula leaves. Arrange the eggplant slices on the baking sheet and roast, turning halfway, for 25-30 minutes, until just begin to brown. Place 8 eggplant slices on a work surface. Generously brush the eggplant slices with olive oil or avocado oil, using 2 tbsp (or as desired). Season with salt and pepper, grill until golden brown and cooked through about 3 minutes per side. Remove eggplant from marinade and shake off any excess. Add the eggplant and allow to marinate for 1 hour, refrigerated. Return eggplant parmesan stacks to oven and heat 5-7 minutes, or until cheese has melted and. Place an eggplant round on top of this, then top each stack with 2 tablespoons of cheese and 1 tablespoon of panko. Process until pureed, about 5 minutes.įor the sandwiches: Combine the olive oil and garlic in a large bowl or ziplock baggie. Top with a tablespoon of cheese and a half tablespoon of basil and repeat with another eggplant round, tomato slice, cheese, and basil. Kosher salt and fresh ground pepper to tasteįor the herb oil: Combine the olive oil and herbs in a food processor, season with salt and pepper. Eggplant Parmesan Stacks are melt-in-your-mouth delicious Theres no breading, which makes them lower in carbs, gluten-free, and so easy to make I almost didnt post this recipe because its so simple. Kosher salt and freshly ground pepper to tasteįor the eggplant sandwiches (for 8 sandwiches):Ģ medium eggplants, cut crosswise into ¼ – ½ inch slices, 16 slicesĢ tomatoes cut into ¼ inch slices, 8 slicesġ/4 cup packed fresh sage or fresh basil, chopped or chiffonade the basil Grilled Eggplant, Fontina, Tomato and Arugula Sandwich It’s wonderful served warm but just as good room temperature. When I have used a smaller, thinner eggplant, the stacks are more appetizer-like though I will serve this as a side, an appetizer or an entrée’. (The more recently posted recipe says 1 1/2 -inches thick, but Martha’s original post says 1/2-inch, which made much more sense to me.) You’ll need three slices per stack, so if you’re serving four people and want to plan on two stacks per serving, you’ll need about 24 slices.
It’s quite versatile and I find myself returning to this recipe often switching around the cheeses and herbs. Start by slicing two eggplants into 1/2-inch thick slices. I have followed his recipe using goat cheese and basil oil but this time I made it with fontina cheese and sage. But then again, if Bobby Flay refers to this as a “sandwich”, then by all means, it is a sandwich! Okay, maybe, if you don’t mind getting a bit messy. The eggplant slices do function as the “bread” but it’s not a “sandwich” you’d want to hold in your hands to eat. I find it hard to call it a grilled “sandwich”. With the burger grilling season upon us I like to include some grilled veggie options for my veggie loving friends.
0 kommentar(er)
