Parmesan Eggplant Stack
- Chelsea Ho
- May 23, 2020
- 2 min read
Most people I know don't eat eggplants. Or aubergines. Or brinjals. However you choose to call this vegetable/fruit, it will end up on their list of 'I'm-Never-Gonna-Eat-This-Ever'. I didn't like the mushy, slimy texture of eggplants either, just a years back. That was until my mother brought me out to a restaurant that made fritters out of them; and who doesn't like fritters?
A few weeks later, after scouring the kitchen for ingredients, I found eggplants in the fridge. I voluntarily choose to cook them for breakfast. This recipe takes away the mushy icky feeling people are scared of, because it just mixes in with the tomato sauce. It also just tastes like pizza. Or lasagna, if you will.
INGREDIENTS:
A fat eggplant, cut into 2cm thick slices (You just need 3 slices, about 7cm in diameter)
3 tablespoonfuls of pre-made pasta tomato sauce/tomato puree (Find the ones in jars at your supermarket!)
As much or as little Parmesan cheese as you like (Or whatever cheese you prefer)
Sprigs of your favourite fresh/dried herbs
Sprinkle of black coarse pepper
A drizzle of olive oil
METHOD:
Eggplant Parmesan Stack
Preheat oven to 200°C/400°F.
Drizzle the olive oil over the 3 slices of eggplant.
On a baking tray/parchment paper (make a square box by twisting the edges upwards), place the first slice of eggplant.
Spread a spoonful of tomato pasta sauce onto the eggplant, sprinkle pepper and herbs, and grate cheese over it.
Add the next layer of eggplant and repeat 3 until you reach the top.
You may want to add more cheese/herbs on the top layer.
Be cautioned that the eggplant/tomato sauce may slide off, so make sure to arrange it neatly.
Bake in the oven until the cheese melts and looks like it does in the pictures. (around 15-25 minutes)
Assembly
Remove from the oven and gently place the eggplant stack on a plate. Serve immediately.
Eggplants are a very good source of dietary fiber, vitamin B1, vitamin B6, potassium, folate, vitamin K and more (according to whfoods.org). This isn't the healthiest way to cook eggplants, but it makes them tasty for those who don't already like the vegetable!
Chelsea Ho
The Ordinary Gourmet
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