![]() ![]() (Turn the broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve. 4 cups all-purpose flour 6 eggs, beaten 1 recipe Seasoned Breadcrumbs 1 eggplant, peeled and sliced 1 cups olive oil, for frying 1 beefsteak tomato. Bake until the cheese is melted and golden brown, 20 to 25 minutes. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil. Spray a 9-by-13-inch baking dish with nonstick spray. If it looks dry, add the remaining pasta water. Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Add the rigatoni and cook 3 minutes less than the package directions. If you want a slightly sweeter taste, make a balsamic reduction first by bringing the balsamic to a boil then simmering until syrupy and reduced by about half.Bring a large pot of water to a boil. Repeat, finishing with a basil leaf on top.ĭrizzle balsamic vinegar over the stacks. Meanwhile, dip eggplant slices in the flour, then egg, then breadcrumbs. Arrange stacks by placing the largest slices of eggplant on the bottom, followed by a tomato slice, a bit of salt and pepper, mozzarella, and basil leaves. Instructions In large frying pan, heat 1/2 cup olive oil over medium heat heat. Alternately, use your favourite method to cook the eggplant - grilling, pan frying, or baking should all work. Broil until tender and golden brown on both sides (mine took about 5 minutes a side). Spray the tops with cooking oil and season with salt and pepper. Lay the eggplant slices in a single layer on the baking sheet. ![]() Line a baking sheet with aluminum foil and spray with non-stick cooking oil. Slice the eggplant into 1/4 to 1/2 inch thick slices, using the smaller end of the eggplant so the size of the slices will roughly match the tomato slices. ![]() It almost seems unnecessary to post a recipe since the ingredients are clearly visible from the picture, but here goes anyway!Ģ large tomatoes (I used about one and a half - amount may vary according to their size) The stacks were exactly what I was looking for, and I can't wait to make them again! I ate three as a light meal since I was just cooking for myself, but they would be ideal as a side dish to a main course. That's when I remembered seeing a recipe for eggplant, tomato and mozzarella stacks on Eating Well - problem solved! The recipe called for pesto to be added to the stacks, which I'm sure would be delicious, but I decided to leave it out so it wouldn't overpower the taste of the tomato, which I wanted to be the star of the dish. However, I'd promised myself earlier that I would use that pesky eggplant I'd had for a while and didn't know what to do with. When I picked up some monster tomatoes and a giant bunch of basil at the farmers' market the other week (I'm pretty sure I made the whole bus smell like basil on the way home, but in my opinion I did the bus a favour), I knew I had to make a caprese salad. ![]() Mmmm, I'm drooling just thinking about it. I can't think of any flavour that's better than a plump, juicy tomato, sprinkled with salt and pepper and drizzled with a little balsamic vinegar. And for those who say a tomato is a fruit, I think it still beats out any other summer fruits too. If I had to pick my favourite summer vegetable, I think it would have to be the tomato. ![]()
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