Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, eggplant stacks. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Eggplant stacks is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Eggplant stacks is something that I’ve loved my whole life.
These Eggplant Parmesan Stacks are an architectural redesign of classic eggplant parmesan only healthier because the eggplant is baked, not fried. These scrumptious towers of eggplant parmigiana. Ditch the fattening eggplant parmesan and make bread-free, non-fried eggplant stacks.
To begin with this recipe, we have to prepare a few ingredients. You can cook eggplant stacks using 4 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant stacks:
- Make ready 1 cup ground eland or italian sausage. whatever meat you prefer
- Make ready 3 piece thick sliced eggplant
- Take 1 cup marinara sauce
- Make ready 2/3 cup grated cheese
Eggplant Parmesan Stacks are a fresher and lighter way to enjoy an Italian classic! Eggplant Parmesan is a classic Italian-style dish. The usual way to prepare it is to salt the eggplant first and let. Quicker version of traditional eggplant parmesan, these Eggplant Parmesan Stacks make a great meal by itself or.
Steps to make Eggplant stacks:
- On high heat brown meat then lower heat to medium and add sauce. In another pan quick fry the eggplant slices then let dry on paper towel.
- Layer one piece of eggplant top with meat mixture and cheese, then repeat until done. You can place under broiler to melt cheese .
Eggplant rounds are breaded and baked, then stacked and layered with Ragu® Old World Style® Traditional Sauce and mozzarella Crispy Eggplant Parmesan Stacks. Grilled Eggplant Parmesan Stacks is tender grilled eggplant layered with fresh mozzarella Eggplant parmesan stacks. Are you a fan of eggplant? I never knew I liked it until several years ago. Rinse eggplant and trim off and discard both ends.
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