Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, eggplant stackers. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Eggplant stackers is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Eggplant stackers is something which I have loved my entire life.
After eggplant is cooked place on baking sheet sprayed with non stick spray. This will make four stackers depending on eggplant size. Eggplant rounds are breaded and baked, then stacked and layered with Ragu® Old World Style® Traditional Sauce and mozzarella cheese, then baked again until hot and cheese has melted.
To get started with this recipe, we have to prepare a few components. You can cook eggplant stackers using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant stackers:
- Prepare 2 large aubergine, eggplants
- Prepare 1 lb eye of round beef sliced thinly
- Make ready 1/2 cup soft butter
- Prepare 7 oz tomato sauce
- Get 1/2 tsp salt
- Make ready 1/2 tsp ground black pepper
- Take 1/2 tsp paprika
- Get 1/2 tsp granulated garlic powder
- Get 1/2 cup finely shredded extra sharp cheddar cheese
- Take 1 red pepper flakes after its cooked
Build stacks on cooling rack placed over baking sheet: eggplant, chard, tomato-onions, basil leaves, mozzarella, and eggplant. Top with another piece of eggplant. Warm stacks in the oven until mozzarella lightly melts. HOW TO MAKE EGGPLANT PARMESAN STACKS: Bread the eggplant by dipping it into milk and then crumbs.
Steps to make Eggplant stackers:
- Preheat oven 425° Fahrenheit
- Peel the eggplants slice them about quarter inch thick or 8 mm thick. Score the meat several times.
- Put a little bit of butter on one side of each piece of eggplant. To the beef add butter and some of each spice. Add to each piece of eggplant some of each spice.
- Have half the eggplant pieces on the baking sheet butter side down. Lay your beef on top butter side up. Put 1 teaspoonful of tomato sauce on each piece of meat. Place a second piece of eggplant on top. Butter side up.
- Cover with cheese on top of each one bake in oven 25- 30 minutes. Let sit 5 minutes serve.
The sauce and the eggplant should be ready at about the same time. Recommended Video Reviews A new twist on Eggplant Parmigiana! While the eggplant slices are still warm from the oven, stack it and layer with fresh mozzarella then return to the oven for the cheese to melt. Cover loosely so the eggplant slices don't brown more. And yes, with that ooey-gooey cheese, the Eggplant Parmesan stacks may slide around a bit.
So that’s going to wrap this up for this exceptional food eggplant stackers recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
