March 31, 2019

The Leaning Tower of Eggplant

I inspect an eggplant.
Read how to choose the best eggplant, here  and here . 

It was February 2019.  It was winter, and it was cold in Maryland.  It was time for me to visit my son, his wife, and their family (my grand children) in South Florida!  :o). 

The weather was glorious for my week long visit.

We played at the park.

We played at the beach.

We played at the carnival…

and ate some, too.

And, some of the time we rested! :o)

Cooking up some Fun

Cookies

It was a fun- filled week!!! A lot of wonderful memories packed into each day.
One afternoon, my 9-year old grand son and I baked chocolate chip cookies!

Leveling off the flour.

Scooping out the cookie batter

For this Chocolate chip cookie recipe, go here.

Everyone waits for the cookies to bake, including my son, Trevor, and
my grand daughter. :o)

Baked chocolate chip cookies, fresh out of the oven. Yum!

Plus, one extra large one for the baker to enjoy.  :o)

The Leaning Tower of Eggplant, or
Eggplant Stacks

While visiting, I picked up a tasty recipe from my daughter in-law, for Eggplant Stacks.
(I call them “the Leaning Tower of Eggplant” due to the fact that they must be stacked carefully, or they fall over. :o))

Cut eggplant into even 3/4-1 inch thick slices. 

If you want to sweat the eggplant (recommended), do that step here.

You will need 3-4 slices, per “tower”.

Dip one eggplant slice into the egg wash,
and then into the seasoned breadcrumbs with additional spices.

Cover breaded eggplant slice with spaghetti sauce,
and sprinkle slice with shredded mozzarella.

Repeat until your tray is filled.

Bake at 375 degrees until done.

 

Recipe

The Leaning Tower of Eggplant/Eggplant Stacks

Ingredients

Eggplant

Salt

Italian seasoned bread crumbs

Thyme

Rosemary (optional)

Garlic powder (optional)

PAM cooking spray,
or olive oil

Egg (for egg wash)

Jar of spaghetti sauce (red)

Mozzarella cheese, shredded

Directions

Peel eggplant, if desired,
Cut eggplant into even 3/4-1 inch thick slices. 

Sweat the eggplant.
(Sprinkle salt, over each eggplant slice, top and bottom.
Set the salted, sliced eggplant into a colander (with plate underneath),
and sit a small plate on top of eggplant, letting it rest for 30 minutes, or so.
Rinse and pat dry.)
A wonderful short youtube video on sweating eggplant is here.

Preheat oven to 375.

Prepare a cookie sheet, by covering in aluminum foil, or parchment.
Spray with PAM, or brush a little olive oil, if using foil.

You will need 3-4 eggplant slices, per stack/tower.

Mix breadcrumbs with desired amount of thyme, rosemary, and optional garlic powder.

Beat egg well for egg wash.

Layer…

Dip one eggplant slice into egg wash, and then into seasoned breadcrumbs with additional spices.
(If you wish to air fry, or fry, your eggplant, do so here.)

Place onto prepared cookie sheet.

Cover slice with spaghetti sauce.
Sprinkle with spices.

Sprinkle slice with shredded mozzarella.

Repeat two more times until you have one stack.

Repeat this process for each stack.

Place into preheated oven for about 20 minutes,
or until eggplant is tender and cheese is melted.

Annette’s notes-My daughter in-law, Tanya, made this again last week, and after dipping the eggplant Into the egg wash, she air fried them, and then assembled the stacks, and baked them.  She said that air frying made these even more delicious.

Enjoy!

 

I’m Annette Stuff

I attempt to post my blog once per month.
Look for my next blog post on, or around,
Thursday, April 25, 2019

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This over-sized eggplant (Statue “Aubergine” by Jan Kirsh) greets visitors to the
Old Ellicott City/Howard County Welcome Center
in Maryland.