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Stacked eggplant Parmesan with ricotta & Ssow-roasted cherry tomatoes
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Stacked eggplant Parmesan with ricotta & Ssow-roasted cherry tomatoes
This dish is lightly breaded eggplant slices layered with ricotta cheese, slow-roasted cherry tomatoes and finished off with a drizzle of Balsamumm. This is her modern version of the traditional eggplant parmesan dish.
Stacked eggplant Parmesan with ricotta & Ssow-roasted cherry tomatoes
| Prep time: 15 to 20 minutes |
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| Cooking time: 25 minutes |
| Servings or yield: For 4 people |
| Difficulty level: Complex |
| 1 lb of cherry tomatoes cut in halves |
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| 1 medium eggplant |
| 2 eggs beaten + ½ cup of milk |
| 1 cup of all purpose flour |
| 1 cup of breadcrumbs |
| ¼ cup of olive oil |
| ½ cup of canola |
| 8 oz of ricotta |
| 8 leaves of basil |
| 2 cloves of garlic, smacked |
Preparation
Cut cherry tomatoes in half and smack garlic.
Combine olive oil and garlic in a medium saucepan, add cherry tomatoes, cover and cook for 20 minutes over medium heat.
Meanwhile, slice eggplant into 1⁄4 inch thick rings. Set up breading station with 3 containers as follows: flower, beaten egg mixture and breadcrumbs.
Dip each slice of eggplant into flour, then into egg mixture, then cover in bread crumbs as evenly as possible, set aside in a plate. Repeat for each piece.
Heat up canola oil in a frying pan over medium-high heat. Place breaded eggplants in the frying pan and cook 2 to 3 minutes on each side, or until golden brown. Repeat. Remove from pan and place fried eggplants on paper towels.
Remove cherry tomatoes from heat after 20 minutes and set aside.
Preheat oven to 450 F.
Lay 4 eggplant rings on a baking sheet to prepare for stacking. Layer a spoonful of ricotta, another layer of spoonful slow roasted cherry tomatoes and finish with basil. Repeat with another layer of eggplant and another layer of ricotta. Add another layer of slow roasted cherry tomatoes and add third ring of eggplant and top with a more of the slow roasted cherry tomatoes.
Bake at 450 ̊F for 5 minutes.
Serve with another spoonful of cherry tomatoes and a drizzle of Balsamumm. Enjoy!
Tips, Tricks + Culinary ideas
Preparation steps
1 - Cut cherry tomatoes in half.
2 - Smack the garlic.
3 - Combine olive oil and garlic in a medium saucepan.
4 - Add cherry tomatoes, cover and cook for 20 minutes over medium heat.
5 - Meanwhile, slice eggplant into ¼ inch thick rings.
6 - Set up breading station with 3 containers as follows: Flour, beaten egg mixture and breadcrumbs.
7 - Dip each slice of eggplant into flour, then egg mixture and then cover in breadcrumbs as evenly as possible.
8 - Repeat for each piece.
9 - Heat up canola oil in a frying pan over medium-high heat.
10 - Place breaded eggplants in the frying pan. Cook 2-3 minutes on each side, or until golden brown. Repeat.
11 - Remove and place fried eggplants on paper towels.
12 - Remove cherry tomatoes from heat after 20 minutes and set aside.
13 - Preheat oven to 450 F. Lay 4 eggplant rings on a baking sheet to prepare for stacking. Layer a spoonful of ricotta.
14 - Layer a spoonful of slow roasted cherry tomatoes.
15 - Finish with basil, respectively.
16 - Repeat with another layer of eggplant.
17 - Another layer of ricotta.
18 - And another layer of slow roasted cherry tomatoes.
19 - Add third ring of eggplant and top with a more of the slow roasted cherry tomatoes.
20 - Bake at 450˚F for 5 minutes.
21 - Finish with another spoonful of cherry tomatoes and finally, a drizzle of Balsamumm.
22 - Serve & Enjoy!
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