As one of our new year's resolutions, Mr. T and I are both trying to shed the pounds that we put on over the holidays. One bandwagon that I've decided to jump on is Meatless Mondays. I was a vegetarian for a year in college so this is a pretty easy transition for me, but a little bit harder for my meat and potato lovin' husband. I've tried to find hearty vegetarian recipes that still leave you satisfied. One of our absolute favorites are these Eggplant Parmesan Stacks.
Eggplant Parmesan Stacks
1 medium eggplant
1 egg beaten with 2 tablespoons milk
Dried Italian bread crumbs
6 oz. tomato paste
6 oz. red or white wine
Pinch dried oregano
Salt and pepper, to taste
1 clove of garlic, crushed
1/2 lb mozzarella, sliced (the stuff from the deli, not fresh)
1 cup freshly grated Parmesan cheese
Preheat oven to 400 degrees F. Slice washed eggplant 1/2-inch thick. Dip slices into the egg mixture and then into the bread crumbs, coat well. Grease a cookie sheet with olive oil. Arrange each slice of coated eggplant in one layer on the cookie sheet and drizzle each piece with olive oil. Bake in the oven for about 15 minutes. Check that the slices are golden brown, turn them and drizzle olive oil over the tops. Bake for another 15 minutes. They should be browned on both sides. Set aside.
In a small saucepan dilute the tomato paste with wine. A good mix is a can of paste and a can of wine. (This is the perfect use for that bottle of wine you have that is a day or two past it's prime, it's still okay to cook with) Add the oregano, salt, pepper, and crushed garlic. Spread 2 tablespoons of sauce on each slice of eggplant. Layer each eggplant with a slice of mozzarella and top with Parmesan cheese. Bake for 20 minutes.
These are great served on their own, but also go well served over a pasta with red sauce. They do well leftover, too. Just pop them in the oven for 10 minutes at 375 and you're good to go.