Ingredients
- 6 roasted or peeled tomatoes with their juice, chopped, recipe follows
- 2 medium eggplants, sliced into 1/2 inch-thick rounds (about 2 pounds)
- Salt
- 3 tablespoons extra-virgin olive oil
- 2 medium onions, thinly sliced
- 3 to 4 cloves garlic, chopped or thinly sliced
- 1 small chile pepper, seeded and finely chopped, optional
- 1 sprig fresh marjoram or oregano, leaves picked and finely chopped
- 1 cup all-purpose flour
- 4 large eggs
- 1 1/2 cups panko (Japanese) bread crumbs
- 1 cup grated Parmigiano-Reggiano cheese
- 1/2 cup corn meal, a couple of handfuls
- 2 teaspoons fennel pollen or ground fennel seed, optional
- Vegetable oil plus Omega-3, for shallow frying
- 1 pound fresh mozzarella, thinly sliced
- 1 large clove garlic, finely chopped
- 1 bundle fresh green or red chard, washed, stemmed and shredded
- Freshly grated nutmeg
- 1 cup fresh basil leaves
Description
Food Network Invites You To Try This Eggplant Parm Stacks Recipe From Rachael Ray.
Food Network
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