Eggplant Parm Stacks
"This fabulous take on the traditional “eggplant Parm”—a staple of red-sauce Italian joints—will be a revelation. Forget about the heavy, greasy eggplant lost in deep-fried breading. Here it is grilled to a soft-charred beauty and layered with melted cheese, seasoned bread crumbs, and a delicate tomato sauce. This recipe began as an attempt to convert my husband, who was scarred as a youth when forced to eat eggplant at its slimy-viscous-undercooked worst. As a result, he refers to eggplant as the organ meat of vegetables. Not fair. Whenever he’s out, I cook eggplant!..."
INGREDIENTS
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2 eggplants, sliced 1/3 inch thick (24 slices total)
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1/4 teaspoon freshly ground black pepper
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17 tablespoons extra virgin olive oil
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1 tablespoon finely chopped fresh oregano
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1 teaspoon coarse salt
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1/4 cup chopped fresh basil
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1 cup fine bread crumbs
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3 cups tomato sauce
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1/2 cup grated Parmesan cheese
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1 pound fresh mozzarella, halved lengthwise and sliced crosswise 1/4 inch thick (24 slices total)
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