These individual eggplant stacks are as beautiful as they are versatile – add ground beef to make them heartier (or shredded mozzarella for a dairy dinner). I’ve included a recipe for homemade tomato sauce as well!
- Cook Time
- Prep Time
- 6 ServingsServings
- 1 large, long eggplant, peeled and sliced lengthwise into 1/2-inch slices
- 2 eggs, beaten
- 1/2 cup fine matzo meal or potato starch seasoned with dried parsley, salt and pepper
- Vegetable, walnut or hazelnut oil for frying
- 3 cups marinara sauce (click for homemade recipe)
- Fresh chopped parsley, for garnish
1 Preheat oven to 375°F.
2 Dip the eggplant slices in egg and then in the seasoned matzo meal.
3 Heat 1/4 inch of oil in a large sauté pan over medium-high heat. Fry the eggplant in batches until golden on both sides; remove and drain on paper towels.
To Assemble the Eggplant Stacks:
4 Lightly grease the bottom of a 9x13" pan. Cover the bottom with a thin layer of sauce. Place one layer of eggplant, top with sauce, top with
eggplant and top with sauce again.
5 Bake covered for 20 minutes.
6 Garnish with fresh chopped parsley.
Dress It Up: For a quick and elegant time saver, warm sauce and pre-plate individual stacks. Alternate 2 or 3 layers of eggplant and sauce and garnish with fresh herbs.
As seen in the Joy of Kosher with Jamie Geller Magazine (Spring 2013) - Subscribe Now