For those few nights where you happen to have random leftover vegetables scattered throughout the fridge…
I present to you, the Crisp Eggplant & Zucchini Stack!
I had a half an eggplant that was approaching it’s deathbed, along with a half of a very large garden-grown zucchini, some red onion, criminis and some leftover marinara sauce from the previous pizza night. Oh, the parmesan I pretty much always carry on hand. Freshly shredded is so much better than the already-grated kind.
It is very important to draw out the water from the eggplant slices. Especially if you want them crispy! Use a clean towel and press with your hands.
Rub-a-dub-dub with a garlic clove. Cut off one of the sides and rub all over the eggplant, for optimal flavor. Don’t discard, instead, please mince the clove up for later usage in the onion and mushroom mixture.
Last time I made eggplant, Herbs de Provence was a key ingredient, so I stuck with the trend.
Olive oil, red pepper flakes, garlic, red onion, crimini mushrooms, cooking sherry, and a pinch of garlic salt = my new heavenly veggie saute mix. You will not go wrong with these flavors and this concoction. Please indulge. I invented this for a pizza topping, and am now obsessed.
Season and crisp the eggplant.
Ditto for the zucchini.
Heat the marinara up for some saucy goodness.
Spoon on some sauce, then stack 2 eggplant pieces, then a few zuchhinis.
Add some sherry ‘shrooms and onions.
Add a few more zucchini and 2 more eggplant pieces, top with parmesan and dig in!
Mmmm Mmm Mmm. That is some tasty vegetarian goodness.
This process take a little extra time, rather than throwing everything in a pan and sautéing them together, but the flavors, texture and presentation are so much better and tons more fun!
Eggplant vegetarian dish stack
½ an eggplant, (8 ¼ inch slices)
½ a large homegrown zucchini (8-10 1/8 inch slices)
1 cup (about 5) large crimini mushrooms, cleaned and sliced
¾ cup red onion, sliced in thin rings, and cut once in half
2 Tbsp cooking sherry
1 Tbsp grapeseed oil, or more if needed
1 tsp olive oil
1 tsp Herbs de Provence
2/3 cup good low-sodium organic marinara sauce
1/4 cup shredded parmesan cheese
fresh ground pepper
1/2 tsp red pepper flakes
1 tsp garlic salt, divided between zucchini and eggplant
1 tsp garlic powder, divided between zucchini and eggplant
1 Clove of garlic
Slice eggplant, place on a clean towel and cover, then press each side to remove excess water. Rub both sides of the eggplant with the clove of garlic.
Meanwhile, mince the clove of garlic, add to a small sauté pan with olive oil and red pepper flakes infusing. Add the red onions and let cook down for about 3 minutes, then add the mushrooms and cook for another 5 minutes, stirring occasionally. Add the sherry and simmer on low for about 15 minutes, while preparing the rest of the dish.
Heat grapeseed oil in a large skillet, sprinkle some garlic salt, garlic powder and Herbs de Provence to one side, of the eggplant slices and add to the hot pan. On high heat, allow eggplant to get crispy. After about 5 minutes season the top side and then flip them over for another 4-5 minutes. Remove from skillet and set aside on a cutting board.
Repeat this process with zucchini slices.
Heat the marinara sauce and spoon half onto each plate. Place 2 eggplant slices on top of the sauce, add a few zucchini, then add half of the onion & mushroom mixture, another few zucchini slices and then two slices of eggplant. Sprinkle with shredded parmesan cheese.
There you have it… tasty and healthy eggplant & zucchini stack!