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- Imported from Italy
Eggplant Parmigiana Stack
In a bowl add all the pastella ingredients and mix well. Add 1 cup of water and continue to mix. Add more water as needed to make
the pastella thick like pancake batter. Peel the eggplants and slice them long-way about 1/4 inch thick. Heat the oil in the electric frying
pan or large frying pan, but not smoking. Dip the slices of eggplant in the pastella and fry them in olive oil. Once they turn golden on both
sides, remove them from the oil and remove and excess oil with paper towels. Fry the rest of the slices of eggplant. Take a 13" x 9" glass pan
and coat the bottom with a generous coating of tomato sauce. Place on piece of the eggplant per stack in the pan (should be able to fit 4).
Add a thin coating of sauce on each slice of eggplant followed by a sprinkle of Parmigiano cheese and mozzarella and sliced mortadella.
Repeat the layering process until you reach the top (3 pieces of eggplant piled high for stacks is perfect). The top layer of eggplants should
be covered with a generous amount of pasta sauce and Parmigiano, and finally with whole slices of mozzarella. Bakes the oven for 30 minutes
at 400 degrees F uncovered. Let if rest for about 10 minutes and serve.
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