Eggplant Parmesan Stacks
I wish I could remember my first bite of eggplant; the truth is I didn’t grow up with it, but believe it was on my birthday in my favorite Italian place or at least I think so. At my age, the lines are getting a bit blurry. Deb and I would rendezvous on our birthdays 6 months apart. I grew-up in the South End of Albany loaded with many mom-and-pop Italian restaurants. To this day, they are my favorites in any city. Again, it must be the family love they put in their handed- down recipes. One ristorante that stands out in my mind was Lombardo’s on lower Madison Avenue. It was set in the Italian neighborhood and recently closed its doors before the pandemic. The waiters were all male until the 1990’s. Old dark-stained high back oak booths gave privacy to the important dealings that were going on. Every New York Italian movie set has similar settings. White linen tablecloths and pink napkins added class. It’s where I must have had my first restaurant eggplant parmesan. On the side would be a generous basket of crusty Italian bread with first pressed olive oil warmed with garlic and spices for dipping and a salad with house dressing. Only once, did my mom order a huge bowl of pasta to go in the early 60’s and they sent home a hand painted pasta dish for a fifty-cent deposit. I can proudly tell you the most treasured piece of porcelain is in Hilton Head, South Carolina. My sister gave it to Rich for his 60th birthday. This bowl is love. For years, since that first bite, I’ve tried many eggplant parms along the way, but I always love my recipe best. Recently on the request of my brother, Rich who was a line chef in a Hilton Head retirement place until his recent retirement, suggested I stack them to keep them crisp and well- perfecto! Hats off to the chef-
Eggplant Parmesan Stacks
Ingredients:
1 Italian eggplant washed and dried
2 cups of Italian bread crumbs
2-3 beaten eggs
24 oz. Canola oil
14 oz. of any red sauce (I use homemade)
Balsamic Glaze (found in most fine grocery stores)
Italian spices and salt to taste (Basil, Oregano, Parsley, Red Pepper Flakes)
Fresh Mozzarella sliced thinly
Slice without peeling the eggplant about ½ inch thick, mix the salt and spices into the bread crumb mixture and beat eggs until light in a separate bowl. Dip eggplant slices into the egg bath and then coat with the crumbs on both sides, Heat the oil in a frying pan until hot and quick fry on both sides in 2 minutes, remove and drain on paper towels or a brown bag to absorbs extra fat.
Heat oven to 350 degrees. Line the baking sheet with parchment paper.
Layer the 2 slices eggplant with a dollop of tomato sauce and mozzarella in between and on top of the stack. Drizzle with Balsamic glaze and Parsley. Bake for 20 minutes until the cheese is melted and serve with crusty Italian bread and a salad. Buon Appetito.
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