A simple elegant dish that fits into a crazy busy life
Cuisine American, Italian, Mediterranean
Prep Time 30minutes
Cook Time 25minutes
Total Time 55minutes
1wholeeggplantcut into 1/4 inch thick slices
2mediumtomatoescut into 1/4 inch slices
1smallyellow onionthinly sliced
8thick slicesmozzarella cheesecut in half
2 1/2cupswhole milk
Red Wine Balsamic Reduction
Prep the eggplant. On a baking dish place sliced eggplant generously salt both sides, and let them rest for 30 minutes this will release all the bitter juices. Once the 30 minutes are up dap the eggplant with a paper towel removing all the juice that are on top of the eggplant.
I recommend while the eggplant rest prep the rest of your ingredients.
Take olive oil, garlic, thyme, basil and rosemary and whisk it all together in a small bowl.
In a medium sauce pan take your thinly sliced onions and butter over medium low heat and start to caramelize them. This should take about 5 minutes they will start to look transparent. Once they feel soft and appear slightly transparent add the red wine and stir it in with the onions over high heat for 30 seconds. Turn off burner, and set onions aside for later.
Prep the Alfredo sauce. ***Have all ingredients ready to go this will keep you from burning your sauce*** Melt butter in a medium sauce pot over medium heat. Once butter is fully melted whisk in flour. It will look like clumpy sandy dough. Whisk in ½ the milk, once sauce appears thick whisk in the other half of the milk. Add in nutmeg and parmesan cheese. Once everything is well mixed remove from heat and set aside.
Once the Eggplant has rested 30 minutes and you have removed the bitter juices, brush both sides of the eggplant with the olive oil herb mix and place on the grill, indoor grill pan or even a skillet. You want to cook them over medium heat. This takes 1-2 minutes per side, you want light chare marks on them only!
Once Eggplant is grilled you can start your stack! Stack on a well-greased or parchment lined baking sheet, pan, or dish that is safe to place in the oven. Pre heat oven to 400 degrees.
Layering goes Eggplant on the bottom, mozzarella, Alfredo sauce, tomato, red wine onions, mozzarella, Alfredo, eggplant, mozzarella, Alfredo sauce, tomato, red wine onions, mozzarella, Alfredo, eggplant, mozzarella, Alfredo sauce.
Place in oven and let back 20 minutes until cheese is melted and the Alfredo sauce starts to slightly brown on top.
Place balsamic vinegar and red wine in a small sauce pot, bring to boil and allow to boil for 1-2 minutes until it is slightly thick. Remove it from the heat and stir in the butter.
Remove the Eggplant Stacks from the oven and drizzle with red wine balsamic reduction over the top.
Serve and Enjoy!
Recipe by Messy Cutting Board (www.messycuttingboard.com)
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