Eggplant stacks. Place panko bread crumbs in a second bowl. Lightly oil a baking sheet or jellyroll pan. Make the Tomato Sauce: While the eggplant is baking, make the sauce: heat olive oil in a large cooking pot or dutch oven.

Rinse the eggplant under cold water and dry thoroughly with paper towels.. Eggplant Stacks A nice surprise in this moussaka recipe is the touch of cinnamon, just enough to give it a fresh taste. Preparation and Cooking Tips for Eggplant Parmesan Stacks Cut eggplant into consistently sized rounds that are about ⅜ inch thick. You can have Eggplant stacks using 4 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Eggplant stacks

You need 1 cup of ground eland or italian sausage. whatever meat you prefer.
It's 3 piece of thick sliced eggplant.
It's 1 cup of marinara sauce.
You need 2/3 cup of grated cheese.

If they're too small, then it's hard to pick the slices up to stack. And, if they are too big, then they need more cook time. These yummy little Eggplant Stack-Ups are filled with a tasty homemade vegan "cheese" and topped with a spicy tomato sauce, making an excellent choice for a casual supper or dinner party. Mix together oil, vinegar, and spices in a small bowl.

Eggplant stacks instructions

On high heat brown meat then lower heat to medium and add sauce. In another pan quick fry the eggplant slices then let dry on paper towel..
Layer one piece of eggplant top with meat mixture and cheese, then repeat until done. You can place under broiler to melt cheese ..

Brush both sides of eggplant with mixture. After eggplant is cooked place on baking sheet sprayed with non stick spray. Build stacks on cooling rack placed over baking sheet: eggplant, chard, tomato-onions, basil leaves, mozzarella, and eggplant. How to assemble Roasted Eggplant Parmesan Stacks Add a spoonful of marinara sauce (just over a tablespoon) on top of four of the eggplant slices. Place a slice of fresh mozzarella on top of the sauce.