Eggplant Parmesan Towers Recipe

Sprinkle both sides of eggplant rounds generously with salt. 3 eggplant rounds 1 2 cup almond flour 2 table spoons of arrowroot powder 1 large egg 2 tomatoes 2 cloves of garlic 3 thin slices of mozzarella about 3 tablespoons of shredded parmigiano reggiano 3 tablespoons of grapeseed oil 3 tablespoons of extra virgin olive oil 1 teaspoon of fresh thyme 1 teaspoon of fresh basil 2 table spoons of pine nuts salt pepper sweet paprika powder and couple of small basil leaves for garnish. Bread the eggplant by dipping it into milk and then crumbs.

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Cup 1 tbsp 60 ml 15 ml unsalted butter.

Eggplant parmesan towers recipe. Assemble the stacks by layering eggplant slices with sauce cheese and fresh basil. Cup 125 ml olive oil. Eggplant parmesan towers ingredients tomato sauce.

1 cup 250 ml basil leaves. Cup 60 ml pine nuts. Drain on paper towels.

The sauce and the eggplant should be ready at about the same time. Preheat oven to 350. In a large bowl combine the eggs ricotta 1 2 cup parmesan cheese basil and pepper.

Preheat the oven to 375 degrees f. Eggplant parmigiana or eggplant parmesan is one of the most popular and iconic vegetarian italian dishes and this recipe is straight from italy. Blot excess moisture from slices with a paper towel.

Use ripe eggplant without seeds and salt them for 1 hour to remove the bitterness. Preheat oven to 400 degrees f. Eggplant parm towers makes 4 5 towers.

1 tbsp 15 ml lemon juice. 3 cups marinara check out this recipe for an easy blender marinara basil or parsley for garnish. How to make eggplant parmesan stacks.

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