Irresistible Stuffed Eggplant Stacks

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Irresistible Stuffed Eggplant Stacks

Introduction

If you’re looking for a dish that transforms the humble eggplant into something extraordinary, this recipe is your answer. These Stuffed Eggplant Stacks feature tender slices of eggplant layered with savory seasoned ground meat and topped with melted cheese for a delicious combination of flavors and textures. Perfect as a main course or impressive appetizer, this dish will convert even the most dedicated eggplant skeptics. The beauty of this recipe lies in its stunning presentation and rich taste that belies its simple preparation.

Ingredients

For the Eggplant:

  • 2 medium eggplants (about 500g/1.1 lb each)
  • Salt for drawing out bitterness
  • 3 tablespoons (45ml) vegetable oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and black pepper to taste

For the Meat Filling:

  • 400g (14 oz) ground meat (beef, lamb, turkey, or a combination)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • A pinch of black pepper
  • Salt to taste
  • 1 teaspoon dried basil
  • 2 medium tomatoes, diced (about 300g/10.5 oz)
  • 1 bunch fresh parsley, finely chopped (reserve some for garnish)

For Topping:

  • 100g (3.5 oz) hard cheese (cheddar, mozzarella, or gruyère), grated

Instructions

Step 1: Prepare the Eggplants

  1. Wash the eggplants and cut them into rounds about 1.5cm (1/2 inch) thick.
  2. Sprinkle salt on both sides of each eggplant slice and place them in a colander.
  3. Let the eggplants sit for 10-15 minutes to draw out any bitterness.
  4. After 15 minutes, rinse the eggplant slices thoroughly under cold running water to remove the salt.
  5. Pat the slices dry with paper towels.
  6. In a small bowl, mix together the vegetable oil, garlic powder, paprika, salt, and black pepper.
  7. Brush both sides of each eggplant slice with this seasoned oil mixture.
  8. Preheat your oven to 200°C (392°F).
  9. Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer.
  10. Bake for 20 minutes until the eggplant slices are tender and slightly browned.

Step 2: Prepare the Meat Filling

  1. While the eggplant is baking, heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
  2. Add the chopped onion and sauté for 2 minutes until translucent.
  3. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the ground meat to the skillet, breaking it up with a wooden spoon, and cook for about 10 minutes until browned.
  5. Season with salt, black pepper, paprika, and dried basil.
  6. Add the diced tomatoes and cook for an additional 4 minutes until the tomatoes break down and the mixture thickens slightly.
  7. Stir in most of the chopped parsley (reserve some for garnish) and remove from heat.

Step 3: Assemble and Bake

  1. Reduce the oven temperature to 190°C (375°F) if it’s still at 200°C.
  2. On the same baking sheet or in a baking dish, create stacks as follows:
    • Place an eggplant slice as the base
    • Add a generous spoonful of the meat mixture
    • Top with another eggplant slice
    • Add another layer of meat mixture
    • Finish with a third eggplant slice
  3. Repeat this process to create 6 stacks total.
  4. Sprinkle the grated cheese evenly over each stack.
  5. Bake for 10 minutes, or until the cheese is melted and bubbling with a golden-brown color.

Step 4: Serve

  1. Remove from the oven and let the stacks rest for 2-3 minutes.
  2. Transfer to serving plates and garnish with the reserved fresh parsley.
  3. Serve warm, ideally alongside rice or mashed potatoes.

Nutritional Information

Per serving (2 stacks):

  • Calories: 420
  • Total Fat: 27g
  • Saturated Fat: 9g
  • Cholesterol: 80mg
  • Sodium: 580mg
  • Total Carbohydrates: 18g
  • Dietary Fiber: 8g
  • Sugars: 9g
  • Protein: 28g

Preparation Time: 20 minutes Cooking Time: 45 minutes Total Time: 1 hour 5 minutes

Cooking Tips and Tricks

  1. Selecting eggplants: Look for firm, glossy eggplants that feel heavy for their size. Smaller eggplants tend to have fewer seeds and less bitterness.
  2. Don’t skip the salting step: This not only removes bitterness but also helps extract excess moisture so your eggplant cooks evenly without becoming soggy.
  3. Uniform slicing: Try to cut the eggplant slices to an even thickness so they cook at the same rate. A mandoline slicer can be helpful here.
  4. Oil application: Use a pastry brush for even oil distribution on the eggplant slices. This ensures uniform browning and flavor.
  5. Testing doneness: Eggplant is properly cooked when it’s tender throughout but not mushy. You should be able to easily pierce it with a fork.

Variations and Substitutions

  1. Vegetarian option: Replace the ground meat with a mixture of finely chopped mushrooms and walnuts sautéed with the same seasonings, or use a plant-based meat alternative.
  2. Different cheeses: Experiment with different cheeses like provolone, fontina, or even a sprinkle of parmesan mixed with breadcrumbs for extra crunch.
  3. Mediterranean twist: Add olives, capers, and a splash of red wine to the meat mixture for a Mediterranean flavor profile.
  4. Spicy version: Incorporate a chopped jalapeño or a teaspoon of red pepper flakes to the meat mixture for heat lovers.
  5. Herb variations: Substitute the basil and parsley with oregano, thyme, or a combination of Italian herbs for different flavor profiles.

Common FAQs

Can I prepare this dish ahead of time?

Yes! You can prepare all components up to 24 hours in advance. Bake the eggplant and prepare the meat filling, then refrigerate separately. Assemble and bake with cheese just before serving, adding a few extra minutes to the baking time.

My eggplant turned out bitter despite salting. What happened?

Some particularly mature eggplants can retain bitterness. Next time, try selecting smaller, younger eggplants or soak the slices in milk for 30 minutes instead of salting them.

Can I freeze this dish?

While you can freeze the assembled but unbaked stacks, the texture of eggplant changes after freezing. For best results, freeze the meat filling separately and prepare fresh eggplant when ready to serve.

How do I prevent my eggplant from absorbing too much oil?

Make sure your oven is fully preheated before baking the eggplant. The high heat will quickly seal the surface of the eggplant, reducing oil absorption. Also, don’t overdo it with the oil—a light brushing is sufficient.

Can I grill the eggplant instead of baking it?

Absolutely! Grilling adds a wonderful smoky flavor. Brush with the same seasoned oil mixture and grill for about 3-4 minutes per side over medium-high heat until tender.

Storage and Make-Ahead Tips

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and improve overnight.
  • Reheating: For best results, reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through. Microwaving is quicker but may make the eggplant softer.
  • Component prep: The meat filling can be made up to 3 days ahead and stored in the refrigerator, or frozen for up to 3 months.
  • Partial make-ahead: You can bake the eggplant slices up to 1 day ahead, cool completely, and store covered in the refrigerator. Bring to room temperature before assembling.
  • Serving suggestion: These stacks make an excellent main dish served with a simple green salad and crusty bread. For a heartier meal, serve with rice pilaf, mashed potatoes, or couscous to soak up the delicious sauce.

This eggplant recipe truly lives up to its name—once you try it, you’ll understand why it “drives everyone crazy.” The combination of tender eggplant, savory meat filling, and melted cheese creates a dish that’s both comforting and elegant. Whether you’re a longtime eggplant enthusiast or someone who’s been skeptical in the past, these irresistible stacks are sure to become a favorite in your recipe collection.

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