A friend in our couples bible study made eggplant parmesan for us after Brooks was born and she attached a recipe card to the dinner (p.s. what a great idea if you are bringing a dish to someone recovering from surgery or a new baby, etc – attach a recipe card so they can make it again if they love it!)
I modified the recipe slightly when I tried it and I often make these little parmesan towers instead of a whole dish. (Of course, you could still do it as a covered dish platter, but I think the towers are so cute and they are little personalized meals – great idea for a dinner party!)
Eggplant Parmesan Towers
Eggplant – cut into rounds about 1/2-3/4 in thick.
Panko Bread Crumbs
Olive Oil (EVOO)
Spaghetti sauce (I often use Prego)
Grated Parmesan Cheese
Preheat oven to 375. Take eggplant slices, dredge in egg and cover in breadcrumbs on both sides. Put onto cookie tray drizzled with EVOO. Bake for about 5 minutes. Take out and flip eggplant to other size and cook for another 5-6 minutes. (The breadcrumbs should be toasted and browned when it’s time to flip.) Ideally you have two sheets of eggplant rounds so you can use one tray for the bottom layers and the second tray of rounds as the top layer when you assemble.
Once you have all of your “rounds”, then you’ll assemble your “towers”. While they are still on the cookie sheet, cover each round with a tablespoon or two of sauce, some fresh torn basil, some parmesan cheese and mozzarella cheese, then repeat, layering with another of your cooked rounds, then sauce, basil, and the cheeses. Put back in the oven and cook for about 5-8 more minutes (until the cheese melts and sauce is heated). Serve immediately.
I definitely think these taste best the night they are cooked – with the breadcrumbs still crispy and the cheese all melty.
Such a delicious vegetarian dish to add to your repertoire.
Let me know if you try it!