I made these for a lunch where we had a couple of vegetarians and they were a huge hit. They’re called stacks, but I actually did them layered in a dish to speed things up!! Really nice flavours and very easy. These aren’t too cheap in winter, but this would be a great dish in summer when eggplant is cheap.
- 2 large eggplants
- 1/2 c gluten-free flour
- 2 eggs
- 50ml milk
- 2 c gluten-free breadcrumbs
- 1/2 c cheese – mozzarella or parmesan
For the passata
- 1 can chopped tomatoes
- 1 tbsp fresh oregano
- 1 tsp rosemary
- 1 bay leaf
- Salt and pepper
- 1 tbsp garlic
- 1/2 c wine
Combine all ingredients for the passata and put onto a steady simmer. This needs to simmer for at least 30 minutes and reduce a little. If you want a smooth paste, then mash or puree the reduced mixture.
Slice the eggplant into 1cm rounds. Lay out on a tray and sprinkle with salt. Leave for about 10 minutes until the liquid is seeping out. Rinse off the salt and dry with paper towels.
Heat oven to 180 degrees C.
Set up 3 bowls, one with flour, salt and pepper; one with the eggs and milk lightly beaten together and the third with the breadcrumbs. Dust each eggplant slice with flour, then dip in the egg and milk mixture and coat with breadcrumbs. Spray a couple of oven trays with baking spray and lay the eggplant out in a single layer on the sheets. Spray the top of the eggplant with the baking spray and place the trays in the oven to cook until browned.
Once the eggplant is golden brown, remove from the oven. Make stacks of two eggplant slices sandwiched with the passata and cheese in the middle and on the top. Alternately, do layers in a lasagna type dish, finishing with a layer of passata and cheese.
Put back in the oven and bake for 5-10 minutes until cheese is melted.