Easy Eggplant Stacks
Move over eggplant parmesan! These eggplants stacks are delicate, bursting with flavors and so easy to make!
Equipment
- Colander
- Baking sheet
Ingredients
- 1 medium round eggplant
- 2 cloves minced garlic
- 2-3 medium ripe tomatoes
- 1 cup tomato sauce
- 5 slices Miyoko's mozzarella
- 1 cup fresh basil leaves
- 1 bunch fresh spinach leaves
Seasoned breadcrumbs
- 2 cups panko breadcrumbs
- 1 tbsp olive oil
- 1 tsp sea salt
- 1 tbsp Italian herbs
Instructions
Prepare the eggplants
- Remove the stem of the eggplant and make slices.
- Place a layer of slices in a colander and sprinkle some coarse salt over.
- Add a second layer and sprinkle more salt. Set aside for 10 minutes.
- Press down on the slices with a paper towel to remove as much liquid as possible.
- In a frying pan, add a few tablespoons of water and a little oil and place a layer of eggplant. Cook on medium heat for a few minutes. Flip each slice. Set aside.
Prepare the filling
- Slice your tomato.
- Heat up the 2 cups of tomato sauce, minced garlic.
- Clean and dry the spinach leaves. You can steam them if you want or use fresh.
- Mince the basil leaves.
- Slice or cube Miyoko's mozzarella cheese and set it aside.
Make the seasoned breadcrumbs
- Pour the 2 cups of panko breadcrumbs into a medium bowl.
- Add the salt, Italian herbs, and stir.
- Drizzle the olive oil and stir again.
Assemble the stacks
- Heat up the oven at 370F.
- On a lined baking sheet, place 5 eggplant slices leaving some space between each slice.
- Top with a slice of tomato, some salt, and garlic.
- Add a slice of eggplant, vegan mozzarella cheese, and spinach leaves.
- Place the last eggplant slice, some tomato sauce, and top with a few tablespoons of the seasoned herb breadcrumbs.
- Bake at 370F for 10-15 minutes. Make sure to check it after 10 minutes because the breadcrumbs can easily burn.
Serve
- Pour a little warm tomato sauce on the plate, and place a stack in the middle.
- Add a few fresh basil leaves.
Notes
These stacks go great with a salad. They can be reheated the next day and used as filling for a sandwich!