Remove baking tray from oven and carefully place eggplant stacks on plates and serve.Place baking tray with eggplant caprese stacks in your preheated oven and bake 10-15 minutes at 160° / 320☏ until the goat cheese melts slightly and turn golden-brown on the edges.Sprinkle some chopped fresh herbs on top of your stack and then repeat until you've used up your ingredients. You can assemble the stacks any way you want, just make sure to start with an eggplant slice, that will help to better keep the stack form. Add on top a tomato slice, an eggplant slice and finish with a goat cheese slice. Then put on another eggplant slice and top with a goat cheese slice. Place a fried eggplant slice on baking tray. Assemble your eggplant caprese stacks.Place baking paper in a small baking tray. Continue frying eggplant until all slices are used. Then, place eggplant slices into the heated pan and fry on medium for about 5 minutes on both sides, until the eggplants soften and turn lightly brown. Slice the eggplant into 12, ½-inch slices (see notes). Chop about ¼ inch off the narrow end of the garlic bulb to expose the bottoms of the cloves, and peel off the papery outer skin. Pat-dry eggplant slices with paper towels to remove bitter water. Line two large baking sheets with parchment paper.
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