![]() Bring to a simmer, cover, and cook until water is absorbed, about 7 minutes. In a medium saucepan, combine the rice, 2 cups water, bay leaves, 1 tablespoon of the oil, and teaspoon of the salt. Let the tomato and eggplant slices cool until you can handle them with your fingers. Definitely try this one out, we have a feeling the whole family will love it.Ĭheck out Martha Stewart’s Eggplant Parmesan Stack Recipe. Lidia Eggplant Rice Parmegiano (Parmesan) Recipe - . Bake the eggplant slices until they are tender and well browned, 20 to 30 minutes, without turning. We love how it’s totally non-traditional with its form, it makes a classic recipe a little bit more fun and exciting. This would be a fun recipe to make with the little ones, we have a feeling they would get a kick out of building the stacks.įor homemade eggplant parmesan, that seems pretty simple to us and the results are seriously delicious. Add final eggplant slice, more sauce and another piece of fresh mozzarella. Add another eggplant slice on top and spread with pesto, 3. Spread sauce in a baking dish, add one eggplant slice, spread sauce on top of it along with a piece of fresh mozzarella and a basil leaf, 2. Sprinkle each eggplant round (both sides) with kosher salt and lay on paper towels or baking rack for 30. Toasted breadcrumbs and grated romano or parmesan for garnish. In a medium bowl combine ricotta cheese, grated parmesan, salt, pepper, fresh chopped parsley and Italian seasoning. Next, slice the eggplant into 1/4-inch rounds, then. Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2 to 3/4 inches in size). Bake for another 20 minutes at 350 degrees and voila, it’s time to eat. Line a baking sheet with foil and spray generously with non-stick cooking spray. Lightly grease a deep 9×9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray. A post shared by Martha Stewart took to Instagram to share the amazing dish with followers writing, “Today on #homeschoolwithmartha, we’re showing you how to make simple, no-fry, stacked eggplant parmigiana towers.” She went on to share the recipe’s steps and boy are they easy! After refrigerating the salted and chopped eggplant overnight, all you do is roast it for 20 minutes at 400 degrees and then add the layers of mozzarella, parmesan, tomato sauce, fresh basil leaves, and bread crumbs. Lidia’s Kitchen Italian American Classics - Eggplant Parmigiana Stacks, pan fried and made with fresh tomato sauce and mozzarella.
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