Todays recipe is somewhat similar to eggplant parmesan, but assembled in a cute little stack. Layers of tender panko crusted eggplant, creamy ricotta with herbs, fresh basil leaves, topped with zesty marinara….could it get any better? Uh, that would be a “no”.
Eggplant stacks with chiffonade full#
My favorite Italian dishes aren’t fancy, just loaded with fresh ingredients, full of flavor and comforting. For me eggplant parmesan is one of those perfect Italian food classics. I think if there is one type of food I could never get tired of eating it would be Italian. Repeat to make 3 additional stacks and serve.These Eggplant Stacks are layers of breaded eggplant, ricotta, marianara and fresh basil! They’re an easy Italian favorite! Season with pepper to taste and sprinkle with basil. Drizzle with extra-virgin olive oil and balsamic vinegar. Place one slice of eggplant on a plate and stack with 1 slice tomato, 1 slice mozzarella, another slice of eggplant, tomato, mozzarella, and one final slice of eggplant.Place on the grill and cook until well browned on each side, about 4 to 5 minutes per side. Brush both sides eggplant slices lightly with oil.
Set cooking grate in place, cover grill and allow to preheat for 5 minutes. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Toss eggplant with kosher salt and let sit for 30 minutes. Place eggplant slices in a colander set inside a large bowl.
2 large tomatoes, cut into 1/4-inch slices. 1 large ball fresh mozzarella, cut into 1/4-inch slices. 1 large eggplant, cut crosswise into 1/4-inch slices. So much flavor, so easy to make, and so impressive to look at, I think this is one hell of a grilled salad, and I'd bet you'd agree too if you gave it a try. The eggplant adds an extra creaminess and grilled flavor that plays off of the freshness of the mozzarella, tomato, and basil, while the vinegar adds a contrasting sharp tang and bite. These beautifully grilled pieces of eggplant are then formed into a towering salad-layered with the tomato and mozzarella, drizzled with vinegar and oil, and finished with a sprinkling of basil. In my opinion, the grill is the best way to get the most out of this fruit that doesn't have much flavor to speak of itself. They're thick enough to hold up and develop a great brown crust, while the salted eggplant looses some mass to end with a sturdy slice where the flavor of the grill dominates. Slices of eggplant about a 1/4-inch thick grill up so gorgeous. I opted for beautiful heirloom tomatoes, fresh mozzarella from my favorite spot on Arthur Ave in the Bronx, and high quality balsamic and extra-virgin olive oil.Įverything in place, a brush of oil on the eggplant, and it's off to the grill. With a simple salad such at this, each ingredient really counts, so don't go old discount fruit or Polly-O here. For this salad it's not much: sliced mozzarella, sliced tomato, basil chiffonade, balsamic vinegar, oil, salt, and pepper. The eggplant grills up fast, so it's best to prepare the mise en place. The thin slices means more delicious grilled exterior and less mushy interior, and the salting helps draw out both moisture and some bitterness to enhance the texture and flavor. To avoid the later, I've settled on a process that involves slicing the eggplant thin, then salting the slices about 30 minutes prior to grilling. I've found there's certain ways to prepare it that I love, while other ways that make me feel like I'm eating a bowl of mush. This is just how it goes, my tastes aren't everyones, but I'm still in love with this salad, and I think as Meatwavers, you all should have a chance to experience it, in even greatly glory than I originally gave it.Įggplant has been somewhat torturous for me to get around on the grill. I quickly shared it with my Serious Eaters and awaited the accolades that were sure to come from creating and photographing such a dish, but it stood dorment, a dud. For example, when I made this grilled eggplant caprese salad, I was so enamored by its flavor and presentation, I could barely wait to release this beautiful creation into the tubes of the internet. Blogging can be so fickle-trying to judge what's going to hit and what will flop is a losing game.
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