#VEGAN EGGPLANT STACKS MOVIE#

So when you are brushing them with oil, it might look like there isn’t enough oil but there is! So over smear them with too much oil. * The eggplant slices absorb a lot of oil. You can also use fresh mozzarella in this recipe. * Adjust the amount of cheese to taste and preference. * This dish tastes best when fresh out of the oven. * You can serve the eggplant parmesan stacks on it’s own or with a salad or bread on the side. Place the eggplant parmesan stacks in the serving plate and serve immediately with some olive oil and balsamic vinegar on the side (optional). Put pasta sauce>mozarella > parmesan cheese > salt & pepper. Bake at 375 for 7-8 minutes or till the cheese melts. Place another eggplant slice on top and Repeat the same steps > pasta sauce> onion topping > mozzarella cheese > basil leaves. Place the onion topping and then mozzarella cheese and then 2-3 basil leaves. Now place 1-1.5 tablespoons of Mezzetta tomato sweet basil sauce on top of 2 slices.

Once the eggplants are done, remove from oven and let them cool for 5-10 minutes. Add dried basil, dried oregano, red chili flakes, salt and pepper and saute for another minute or so. Add chopped garlic and red onion and saute for a minute. While the eggplants are in the oven, heat 1 teaspoon of oil on medium heat. Mine were quite thick, so took closer to 25 minutes. This timing will vary depending on how thick your slices are. Flip and brush the other side as well.īake the eggplant at 350 F degrees for 20-25 minutes. Brush each eggplant slice with olive oil mix. In a small bowl mix together olive oil and garlic salt. Discard the round ones from the end and use them in another recipe. Place the eggplant slices into a baking tray lined with parchment paper. I got 6 thick large slices from the eggplant I used and 2 small ones. Now this is totally optional, hubby loves onion so I thought it would be a nice touch, if you don’t fancy it just skip that part from the recipe.Ĭut an eggplant into thick slices. I changed things a bit by adding an onion filling between each slice. This is really simple to make, all you have to do it bake the eggplant slices, top them with sauce and cheese and bake again and you are done. Also having a fabulous pasta sauce on hand saved me so much time! It’s just the two of us so when I want the same flavor with less work I make these eggplant parmesan stacks and these turned out fabulous with the new Mezetta Tomato & Sweet Basil Homemade Pasta Sauce. Now I love making eggplant parmesan casserole but whenever I make it, I end up with lot of leftovers. Two of my favorite ways to eat it is 1) Eggplant Bharta (Roasted Eggplant Mash) and 2) Eggplant Parmesan. I absolutely love eggplant and relish it almost any form. While they are all wonderful, my favorite is Tomato & Sweet Basil! It’s so good you guys and I used it to make our Friday night dinner special my making these Eggplant Parmesan Stacks! They come in some amazing flavors like Marinara, Tomato & Sweet Basil, Spicy Marinara, Roasted Garlic & Caramelized Onions, Parmesan, Asiago & Romano & Wild Mushroom. There’s no added sugar, no paste and no shortcuts and they are made from 100% hand-selected plum tomatoes. Yes I like making my own pasta sauce but seriously this sauce is just that – homemade. So when I was given an opportunity to try new Mezzetta Tomato Homemade Pasta Sauce, I obviously couldn’t wait to cook with it. Pasta is one thing which is always in mind whenever I think of quick dinner ideas.

#VEGAN EGGPLANT STACKS MOVIE#

I really want to relax and watch a good movie in stead of cooking for 2 hours in the kitchen! Either we eat out or I make something nice! However whatever I make has to be quick and easy! You know as much as I love to be in the kitchen, Friday night calls for something quick. I actually try to or should I say want to change things up quite a bit for our weekday dinners too but I hardly get the time, maybe if there were 48 hours in a day, I would do better.Īnyway so I always make it a point that I prepare something nice for Friday dinner. Yay it’s Friday which in my head = quick & delicious dinner. Quicker version of traditional eggplant parmesan, these Eggplant Parmesan Stacks make a great meal by itself or with a salad on the side!

Vegan eggplant stacks