#Eggplant stacks full#

Repeat and cook remaining eggplant slices. Add small pinch of kosher salt and black pepper. Carefully remove from the oil and set on a paper towel lined plate to drain excess oil. Cook for 3-4 minutes on each side until they are golden brown.

In a cast iron skillet, over medium heat once the oil is shimmering add 2-3 slices of eggplant careful to not overcrowd the pan.

Set aside and repeat with remaining slices. Finally, place in the panko breadcrumbs and coat each side, pressing the breadcrumbs to adhere. Grab one of the eggplant slices and coat in the flour, lightly shake to remove excess.

In separate bowls, place the panko breadcrumbs, beaten egg, and all purpose flour.After 30 minutes are over, rinse eggplant slices in a colander, and pat dry. Let the eggplant rest at room temperature for 30 minutes to draw moisture out. Sprinkle ½ the kosher salt on one side, then flip the eggplant slices and salt the other side. Line a baking sheet with paper towel and place sliced eggplant side by side.They're a delicious go-to grilling recipe for us when we want a hearty and delicious dinner. I hope you love these healthier eggplant parm stacks as much as we do. So as soon as it's browned, remove it from the pot. Don't fully cook the beef when you brown it, it's going to cook more in the sauce.Don't skip the salting step for the eggplant slices - it helps release excess water and keeps your eggplant slices from getting mushy.Repeat twice until there’s a three-layer stack of eggplant, meat, and cheese. To create the stacks, place an eggplant slice on a plate and then layer it with a couple of spoonfuls of the meat sauce, then top with mozzarella and Parmesan cheese.Cook for another 3 minutes or until the eggplant is starting to be translucent. Toss the eggplant slices with 1 tablespoon of oil and place them on the grill.Heat a grill or grill pan to medium-high heat.Stir to combine and bring to bubbling, then reduce heat and let simmer for 15 minutes. Then add the tomato sauce, oregano, red pepper flakes, and black pepper.Add the garlic to the onions and cook for 30 seconds, stirring continuously.Cook the onion for 3 to 4 minutes or until translucent. Add 1 tablespoon of oil to the pot and when it is hot, add the onion.When the beef is cooked, remove it from the pot and set aside.Toss them with 1 teaspoon of salt and place them in a colander in the sink to release excess water. Meanwhile, slice the eggplants into rounds, about ¼ inch thick.Add the ground beef and cook till browned, stirring occasionally. Heat a large pot over medium-high heat.

optional - fresh basil or parsley for topping.

1 (14.5 ounces) can tomato sauce or crushed tomatoes.

Here's what you'll need to make this recipe. Ingredients for Deconstructed Eggplant Parm The stacks are fun to make and look great, making this a great dinner party recipe or fun backyard BBQ night meal. Grilling (instead of breading) the eggplant makes this recipe healthier than traditional eggplant parm, and it adds a depth of flavor. If you like eggplant parmesan, you'll love this deconstructed version of it - it's easier to make and still has an appealing flavor combination. Why You’ll Love these Eggplant Parmesan Stacks

#Eggplant stacks full#

The eggplants get a wonderful crispy char from the grill and the meaty sauce is hearty and full of flavor. These eggplant parmesan stacks are a delicious and healthier dinner recipe you're going to love.