![]() Eggplant therefore can improve circulation and nourish the brain. What is the nutritional value of eggplant?Įggplant is considered a food with high nutritional value, especially with a large amount of fiber, vitamins, and minerals and very few calories. Feel free to drizzle some extra virgin olive oil over the top for flavor. Of course you will want to finish it off with a sprig of fresh basil on the plate. The final touch is more tomato sauce and mozzarella. You won’t even have to salt and soak your eggplant slices! The only oil you will use is a little cooking spray.Īfter a short time in the oven, the eggplant get’s stacked up over some tomato sauce. Garnish with a sprig of mint or parsley and serve.Then just layer the eggplant stacks up with a ricotta mixture, lots of mozzarella cheese, and some homemade tomato sauce! We think this will be a new favorite eggplant Parmesan recipe. Serve: Transfer the stacks to small salad plates and drizzle a circle of salsa verde around the stack and a little on top. Bake in the oven for 5 minutes or until the mozzarella is melted and the tomatoes and eggplant are heated through. Top the tomato with a slice of mozzarella. Drizzle 1 teaspoon salsa verde on the tomato. Then place a tomato slice on top of the cheese. Drizzle 1 teaspoon salsa verde on top of the cheese. Then place a mozzarella slice on top of the eggplant. Repeat the stacking, finishing with a basil leaf for garnish. To assemble, layer eggplant, tomato and several basil leaves, making sure each layer is visible from the side. Grill the eggplant and tomato on a hot grill 1-2 minutes per side. Then place a tomato slice on top of the cheese. Brush the eggplant and tomatoes with olive oil. Drizzle 1 teaspoon salsa verde on the eggplant. Add olive oil and pepper and pulse until smooth.Īssemble Stacks: Put a cooked eggplant slice on a sheet pan. Make Salsa Verde: Put marjoram, arugula, mint, parsley, garlic, anchovy, capers, lemon zest and juice in a food processor. Prep Tomatoes and Cheese: Slice tomatoes and place on a plate and same for the cheese. Roast the eggplant until tender and lightly browned, 15-20 minutes. ![]() ![]() Lay eggplant on a parchment or silpat-lined sheet pan. Brush the eggplant generously on both sides with olive oil. Turn over the eggplant and salt the other side and let sit for 15 minutes. Sprinkle with salt and allow the slices to drain for 30 minutes to eliminate the bitterness. Roast Eggplant: Lay the eggplant on a cooling rack over a sheet pan that is covered with paper towels. fresh mozzarella cheese, cut into 24 thin slicesġ salt-packed anchovy, bones removed, soaked in 3 Tablespoons of milk for 10 minutesġ Tablespoon salt-packed capers, rinsed and drained Excuses aside, there is no better way to take advantage of late summer produce than these Heirloom Tomato, Eggplant and Fresh Mozzarella Stacks! The light and tangy Arugula Salsa Verde is a great accessory to this fresh and funky salad.Ģ medium eggplants (2 lbs.) cut crosswise into 16 slicesĤ large heirloom or beefsteak tomatoes, cored and cut into 16 slicesġ 1/2 lbs. Rinse under cold water for a few minutes making sure to remove all of the salt, other wise it will be way to salty. This will allow the excess water to come out of the eggplant. Leave it in the colander for about 1 hour. With all the talk about Lady Gaga’s meat dress at the MTV Video Music Awards, I found myself craving something a little… vegetarian. Once cut, place the eggplant in a colander, salt the inside of the eggplant generously.
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