1/19/2024 0 Comments Eggplant stacks tuscany![]() Repeat with the remaining eggplant, tomato, and mozzarella slices.īake stacks until the cheese melts and the stacks are hot about 15 minutes. Top with a tomato slice and a slice of mozzarella. ![]() Place a large slice of eggplant on the foil and spoon 2 tablespoons of ricotta cheese on top.Ĭover with a slice of eggplant. Transfer to a paper towel-lined plate to drain off excess oil keep warm until all eggplant slices are cooked, adding more oil as needed.Ĭover a baking sheet with foil and coat with cooking spray. The traditional dish calls for breading and frying slice and after slice of eggplant before layering them into a baking dish with tomato sauce and cheese. Shallow fry eggplant slices 2 minutes or until lightly brown, turn over, and continue cooking until the second side is brown and soft. Heat enough oil to cover the bottom of a large skillet over medium heat. Prepare two shallow dishes, in one beat the eggs with one tablespoon of water and the grated Parmesan cheese, and place the flour in the second dish.Ĭoat eggplant slices first with flour, then with egg and then in flour a second time. Sprinkle both sides of eggplant rounds generously with salt place on baking sheet for 15 minutes to draw out moisture. Their mild flavor is a perfect complement for tomatoes and cheese and they are excellent choices for Caponata and for grilling.ġ1/2 cups Italian flour (00) or all-purpose flourĢ round eggplants, peeled, cut into 1/4-inch slicesĬhoose 12 large round slices of eggplant after you slice them and save the remaining slices for another dish. Preheat oven to 425 degrees F (220 degrees C). Rosa Biancas are a Sicilian variety, so incorporating them into a classic Sicilian or Italian dish is typical. If the skin is fresh and shiny, I take off the eggplant skin in alternating strips. To clean the eggplant, cut off the stem and peel it. Rinse the eggplant, pat dry, and proceed with the recipe. The salt will extract liquid from the eggplant, and with it some of the bitterness. This mild variety is completely void of bitterness and tastes best when sliced and roasted or grilled. Put some weight on the slices, and allow them to drain for an hour. They’re plump and round, and their violet and white exteriors have an attractive appearance. ![]() Heirloom Rosa Bianca eggplants are one of the most eye-catching varieties of eggplant. ![]()
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