Eggplant Stacks

Ingrediënten

Makes 4 to 5 stacks

Ingredients:

1 large eggplant

Kosher salt for sweating

1 cup panko breadcrumbs

¼ cups grated parmigiano reggiano

½ tsp garlic powder

½ tsp onion powder

1 tsp salt

2 tbsp dried parsley

¾ cup all-purpose flour

½ tsp kosher salt

2 eggs whisked

2 tbsp whole milk

Olive oil spray

12 ounces of tomato sauce, store-bought or homemade

8 ounces fresh burrata

Instructies

Preheat the oven to 400°F convection bake.

Line 1 large sheet pan with a baking rack or parchment paper.

Slice the eggplant into ¼ inch thick slices. Lay out a clean dish towel. Place the eggplant slices on the dish towels and salt both sides generously. Let them sit for 30 minutes, then use a paper towel to pat them dry.

Note: We salt the eggplant to draw out the moisture, which produces a more tender, less spongy cooked eggplant.

To a medium-sized shallow dish, add the breadcrumbs, grated Parmigiano Reggiano, garlic powder, onion powder,

½ tsp salt, dried parsley, and mix well.

Add the flour and remaining salt to a separate shallow dish and mix well.

Add the eggs and milk to another shallow dish and mix

One by one, dredge each slice of eggplant in the flour.

Shake off any excess flour and place the floured eggplant in the egg mixture, flipping to coat both sides.

Shake off any excess egg and place the eggplant in the breadcrumb mixture, flipping to coat both sides.

Place the eggplant onto the parchment-lined baking sheet.

Spray the top of each slice with olive oil spray and bake for 15 minutes.

Flip the eggplant slices, spray with more olive oil spray, and bake for 15 minutes more.

Add the sauce to a saucepan and bring to a low simmer.

Add a few tbsp of sauce to a plate, then stack the eggplant, burrata, and basil as shown.