Chef Hunter Lee
Let’s get Shakin!!
Let’s face it y’all it’s getting hot. Cooking in the southern kitchen this time of year isn’t the most pleasant BUT with all the fresh garden veggies coming in it’s hard not to enjoy them while we can. Here’s one of my favorites and might even get the kiddos to try eggplant
Easy Eggplant
Parmesan Stacks
Ingredients
- 1 medium eggplant
- 2 Tablespoons olive oil
- Salt
- Approx. 1 cup pasta sauce
- Approx. 1 cup mozzarella cheese, shredded
- Approx. ½ cup Parmesan cheese, grated
- Fresh basil, cut into strips for garnish, optional
Instructions
- Preheat oven to 400 degrees F.
- Cut eggplant into slices that are about 1/4 of inch thick (more than ¼ inch, but less than a ½ inch.) Blot excess moisture from slices with a paper towel.
- Lay slices on a baking sheet coated with cooking spray.
- Brush the top side with olive oil and sprinkle with salt.
- Cook for 10 minutes.
- Remove from oven, flip slices over, brush the newly exposed side with olive oil and sprinkle with salt.
- Return pan to oven and cook for 10 more minutes.
- Remove pan from oven and turn temperature down to 350 degrees F.
- Spread a layer of pasta sauce on each eggplant slice.
- Sprinkle a layer of mozzarella cheese and Parmesan cheese on top.
- Return pan to oven and bake for 15-20 minutes more or until cheese is melted and bubbly and begins to brown.
- Allow slices to cool for a few minutes before stacking.
- Stack 2 or 3 eggplant slices on top of each other.
- Garnish with basil and more Parmesan cheese, if desired.
Remember y’all, “Treat your kitchen, Treat yourself”!