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Eggplant Tomato Stacks

Eggplant Tomato Stacks

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
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Servings

6 Servings

Ingredients

  • 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

Instructions

  • 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