Eggplant Parmesan Stacks

This recipe really surprised me.  Similar to the Popover recipe in our last post, the recipe only calls for a few simple ingredients and was perfect for a rainy, week night meal. My husband, who is not a fan of eggplant, really enjoyed it as well (another surprise).


Eggplant Parmesan Stacks

Everyday Feasts, page 52

1 eggplant

Salt to taste

3 to 4 large tomatoes

1 cup Slow-Cooked Onions (see below)

8 ounces provolone cheese, sliced

Freshly ground pepper

Basil chiffonade

Cut the eggplant horizontally into 1/8 inch slices. Arrange a single layer of the eggplant slices over the bottom of a large bowl. Sprinkle with salt. Repeat the process until all the eggplant is used. Place a plate with a weight on top of the eggplant and let stand for 30 minutes. Preheat the oven to 350 degrees. Cut the tomatoes into ¼-inch slices. Rinse the eggplant and pat dry. Arrange the eggplant on a baking sheet. Top each eggplant slice with 1 to 2 heaping tablespoons of the onions, a tomato slice and a cheese slice. Bake for 15 to 20 minutes or until the cheese is melted and golden brown. Remove from the oven and season with salt and pepper. Garnish with basil chiffonade.

Yield: 4 main-dish servings or 6 to 8 appetizer servings


Slow-Cooked Onions

Combine 5 pounds sliced Vidalia onion, ½ cup butter and ¼ port in a slow cooker. Cook on High for 12 to 14 hours or until the onions are dark brown. Store in the refrigerator for up to 1 week. Skim the butter off the top before using if desired. Unlike caramelized onions cooked over the stove, these have a lot of juice. If a recipe requires less liquid, strain and use the liquid in sauces or to flavor soups. These make a wonderful topping for grilled chicken breasts or homemade pizza. Yield: 6 cups.


Recipe Notes:

An alternative to the Slow-Cooked onions are to simply sauté the onions in 2 tablespoons of olive oil on low heat until translucent and slightly golden brown. I used the alternative and found the flavors to be wonderful.


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