Recipe courtesy of Scott Conant
Recipe courtesy of Scott Conant
Watch how to make this recipe.
Eggplant Parm Towers
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 498
- Total Fat
- 35 g
- Saturated Fat
- 8 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 15 g
- Sugar
- 22 g
- Protein
- 16 g
- Cholesterol
- 17 mg
- Sodium
- 1484 mg
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 498
- Total Fat
- 35 g
- Saturated Fat
- 8 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 15 g
- Sugar
- 22 g
- Protein
- 16 g
- Cholesterol
- 17 mg
- Sodium
- 1484 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F.
- In a medium saucepan, combine 2 tablespoons of the olive oil, the onion, garlic, oregano, red pepper flakes and a pinch of salt. Sauté over medium heat until the onions soften, 5 to 8 minutes. Add the tomato paste and cook, stirring, to cook out the raw flavor, about 1 minute Add the tomato sauce and salt to taste, stirring to combine. Let cook about 20 minutes for the flavors to meld together.
- Meanwhile, slice the eggplant into 1-inch-thick circles. In a large sauté pan, heat the remaining 4 tablespoons olive oil over medium-high heat. Once hot add the eggplant slices and season with salt. Fry until brown on one side and most of the olive oil is absorbed by the eggplant, 6 to 8 minutes. Flip the slices and fry 2 to 3 minutes more. Cover the pan with a lid or foil and roast in the oven until the eggplant is tender, about 10 minutes.
- To build the towers, on a serving plate, place one eggplant circle. Top with a layer of tomato sauce, torn basil leaves and grated Parmesan. Repeat 3 more times to make a stack with 4 layers. Top the stack with a basil sprig. Repeat with the remaining eggplant slices.
