Cook the onion for 3 to 4 minutes or until translucent. Add 1 tablespoon of oil to the pot and when it is hot, add the onion.When the beef is cooked, remove it from the pot and set aside.Toss them with 1 teaspoon of salt and place them in a colander in the sink to release excess water. Meanwhile, slice the eggplants into rounds, about ¼ inch thick.Add the ground beef and cook till browned, stirring occasionally. Heat a large pot over medium-high heat.optional - fresh basil or parsley for topping. 1 (14.5 ounces) can tomato sauce or crushed tomatoes.Here's what you'll need to make this recipe. Ingredients for Deconstructed Eggplant Parm The stacks are fun to make and look great, making this a great dinner party recipe or fun backyard BBQ night meal. Grilling (instead of breading) the eggplant makes this recipe healthier than traditional eggplant parm, and it adds a depth of flavor. If you like eggplant parmesan, you'll love this deconstructed version of it - it's easier to make and still has an appealing flavor combination. Why You’ll Love these Eggplant Parmesan Stacks The eggplants get a wonderful crispy char from the grill and the meaty sauce is hearty and full of flavor. Serve immediately.These eggplant parmesan stacks are a delicious and healthier dinner recipe you're going to love. Repeat layers, drizzle with vinaigrette and garnish with basil.To assemble, place four eggplant slices on tray, top each with one cheese spread patty, then with slice of tomato.Divide chilled cheese spread into eight patties.Lightly oil heavy sheet pan, arrange eggplant slices and brush lightly with olive oil, sprinkle well with kosher salt and roast until just tender, about 17 minutes.For vinaigrette, in small bowl whisk together balsamic vinegar, dijon mustard, large garlic and pinches of salt and pepper, then add 4 tablespoons of olive oil if made ahead, allow to come to room temperature before drizzling.To make cheese spread, use spatula or spoon to mix cheeses with garlic and herbs, add salt to taste, and chill ahead by several hours or up to a few days.*roast rest of eggplant alongside slices, cubed, and serve later as a salad, with the tomato ends One large garlic clove, zested or finely mincedĮight thin center slices heirloom tomato, from about three large* One large unpeeled eggplant, sliced horizontally into eight ½ inch slices* One medium large garlic clove,zested or finely mincedġ tablespoons each finely minced parsley, basil and oregano Makes four appetizer or two entree servingsĨ ounces neufchâtel cheese, room temperature Recipe by Michele Humlan, The Good Eats Company We all like easy, right? This recipe just looks complicated, but you will be pleased, like your guests, that the presentation is all about pretty (and practical in the vertical sense) and the taste is all about summer. The eggplant should be made that same day to avoid an off texture you want tender, pillowy rounds and refrigeration will make them a little soupy. If you’ve read this catalog of recipes, you know I am a big fan of making ahead.The herbed cheese and dressing can keep for a few days until you are ready to assemble the stacks. Don’t want to crank up the oven? Grill the eggplant rounds instead. You can enjoy them any time of year, but in summer when local eggplant and tomatoes are at peak of flavor, and herbs grow with abandon in backyard plots and pots, these stacks and their minimal application of heat are a welcome addition to your repertoire of seasonal meals. A garlicky balsamic vinaigrette drizzled atop the stacks pulls together the earthiness of the vegetables and creaminess of the homemade cheese.These are pretty, and your fears of tackling them with ordinary utensils will be unfounded since they smash down nicely with that first cut. These eggplant and heirloom tomato stacks, held together with a creamy goat cheese spread jazzed up with garden herbs, make four summer appetizers or two vegetarian entrees. Intimidating and not always user friendly. Remember the vertical food craze - towering foods precariously perched on plates and daring you to topple them with puny knives and forks? Pretty to behold, but not always practical to eat without messing up tablecloths and clothing.
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