You may need to adjust your timing depending on the thickness of yours. I like them roasty and toasty looking on the outside but where they are still a little al dente on the inside. My asparagus took about 10 minutes in the oven. In fact I could eat a simple plate of roasted asparagus or eggplant all by itself. I love to roast vegetables because it’s a great way to enhance their flavor. Spring time = veggie time! It feels like forever since I cooked with fresh asparagus and I love that it’s back in season. Place the assembled eggplant stacks onto a baking sheet and back into the oven, this time on the top shelf (to broil) and cook for about 5 minutes or until the cheese has melted.Place a piece of mozzarella cheese on top of the filling.Place an eggplant slice on top of the asparagus.Line 4 pieces of asparagus on top of the filling.Spread about 1 tablespoon of the filling on top of the eggplant.Place an eggplant slice on your work surface.Once the veggies have cooled enough to work with them, assemble them each as follows:.In a medium bowl, mix together the ricotta cheese, fresh basil, grated Romano cheese, lemon zest, and lemon juice.
While the veggies are baking, prepare the filling.Lay the eggplant and asparagus onto the prepared baking sheets and bake them in the preheated oven for about 10 minutes each.Drizzle the eggplant and asparagus with the olive oil, salt, and pepper.Trim the asparagus to about 5 inches in length.Cut the eggplant into 1/2 inch thick slices.Line 2 baking sheets with tin foil, grease them, and set them aside.
16 asparagus spears (about 1 and 1/2 pounds).Remove from the oven, stack four high per serving, garnish with extra parmesan and fresh basil.Grate parmesan over slices and broil for 5-8 minutes or until the cheese has melted and is golden brown and bubbly.Add 1-2 tablespoons of tomato sauce in the center on top of each piece depending on its size.Now remove from the oven and turn on the broiler.Once finished with all the slices, bake for 15 minutes until cooked through and golden brown.Place eggplant slices back on the sheet trays with racks.Lastly place in the almond flour, coat each side and then gently shake away excess. Now take a slice of eggplant and coat in the coconut flour, then move to the egg wash and coat.Whisk the almond flour mixture together to evenly distribute herbs and salt.In the second add beaten egg and water, and in the third add almond flour, dried herbs, and a few pinches of salt.Now it’s time to set up the dredging stations.Once time has elapsed gently wipe away the excess water and salt with a clean dish towel.This will allow some of the excess water to be removed from the eggplant. Salt the pieces on each side and let them sit for 5 minutes.Grab two large sheet trays and place a rack on top of each, lay the slices of eggplant into a single layer on the racks.Slice eggplant into ½ inch thick rounds.¼ cup basil, fresh, chiffonade, for garnish
#GRILLED EGGPLANT STACKS WITH BASIL CHIFFONADE PLUS#
½ cup Parmesan Reggiano, grated from block, plus more for topping As they would say in Italy, ‘B uon Appetito !’ SCD Eggplant Parmesan Stacks Serves 6ģ Large Eggplants, sliced, salted, and patted dryĢ cups Quick Tomato Sauce, or SCD legal premade like Rao’s Try serving this with my Rosemary Balsamic Baked Chicken for a more well-rounded meal. By baking them separately on a rack and then adding some tomato sauce and cheese to melt, you get that classic crispiness to the coating and still ensure that bubbly golden brown savory parmesan. It is a bit different in presentation than its counterpart, but I found that stacking the eggplant and cooking it in a dish doesn’t quite crisp the almond flour as it should. I’m thrilled to say this version is just as crispy, cheesy, and all-around delicious as the original. After searching for a recipe that was compliant, and coming up empty-handed, I decided to make one myself. Eggplant Parmesan is an Italian classic and something I had missed having since starting SCD.
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