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#Skinnytaste eggplant stacks how to

You can do it if you like, but don’t feel like you have to! I personally do not think this step is necessary, as long as you cook it for long enough in the oven. The thought is that this draws out the bitter liquid from the eggplant, improving the taste. Some people like to salt eggplant, let it sit in a colander for about 30 minutes, then pat dry before cooking it. But if you DO need to slice it yourself, stick it in your freezer for 10 minutes or so before slicing- it’s easier when it’s hardened a bit.ĭo you need to salt the eggplant and pat dry before roasting? Buy pre-sliced fresh mozzarella. Ever tried to slice fresh mozzarella yourself? It’s kind of a pain.Roast the eggplant 1-2 days ahead of time. Just keep the roasted eggplant in an airtight container in the fridge, and when you’re ready to cook, just stack with sauce and cheese and bake!.Between roasting the slices, assembling, and baking the stacks, you’re looking at just under an hour total time.īut I’ve got some tricks to save you some time! Here they are. While this roasted eggplant parmesan recipe requires a lot less hands-on prep time than traditional eggplant parmesan, it does take a little while to make.

#Skinnytaste eggplant stacks how to

How to prep ahead and other time saving tricks Once everything’s assembled, just bake for another 10 minutes or so until the cheese is melted, and add the rest of the fresh basil. Repeat two more times, for a total of three stacks!ĭon’t add basil on top of the final layer- you’ll put the last of the fresh basil on top after it bakes, in order to preserve that fresh basil flavor.Add a little bit of fresh basil on top of the parmesan, and….Then, add about a tablespoon of parmesan cheese on top of that.Place a slice of fresh mozzarella on top of the sauce.

Add a spoonful of marinara sauce (just over a tablespoon) on top of four of the eggplant slices.It’s so easy to layer up these delectable eggplant parmesan stacks once the eggplant is roasted! Here’s how. How to assemble Roasted Eggplant Parmesan Stacks And use lots of kosher salt and black pepper to season it. When you coat the eggplant in the oil, move quickly, as the sponge-like vegetable will absorb it fast.

Use plenty of oil and salt. This recipe uses 4 tablespoons of oil to roast it.

This is not the time for crisp-tender vegetables, people. Why? An undercooked eggplant can taste bitter and cause indigestion.

Cook it THOROUGHLY. You want the eggplant to be borderline mushy.

Here are some tips to get it right every time! Roasting eggplant is easy, and I personally think it’s the best way to cook it. In this post I’ll give some tips for how to roast the eggplant slices to perfection, explain how to assemble these eggplant parmesan stacks, and explain how to save time when you make this. Not to mention these little stacks are so adorable, and the perfect individual portion- they’re elegant enough for a vegetarian dinner party entree but easy enough for a casual weeknight dinner. The result? Fewer dishes, way less hands-on prep, and since you aren’t frying the eggplant and coating it in breadcrumbs, it’s lighter and healthier, as well as gluten-free and low-carb, without sacrificing taste! It’s baked for a few minutes until the cheese is melted to perfection. In this version, eggplant slices are roasted in the oven, then stacked with marinara sauce, fresh mozzarella, grated parmesan, and fresh basil. This stacked version of eggplant parmesan is SO much easier, not to mention lighter and healthier, too! Traditionally, eggplant is breaded and fried, then layered in a baking dish with sauce and cheese. These Roasted Eggplant Parmesan Stacks are a lighter, healthier, easier, faster, and gluten-free version of traditional eggplant parmesan! They’re the perfect thing for a vegetarian dinner that feels fancy but is so easy to make.Įggplant parmesan is the ultimate vegetarian comfort food.