“Meatless Monday” Recipe of the Week – Eggplant “Parmigiana” Wisconsin-Style

February 11, 2019 at 6:01 AM | Posted in CooksRecipes | Leave a comment
Tags: , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is – Eggplant “Parmigiana” Wisconsin-Style. Eggplant Parmigiana made using Wisconsin Aged Asiago Cheese and Wisconsin Fresh Mozzarella Cheese. The Asiago will be giving it a taste like you’ve never had on your Eggplant Parmigiana! The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today! So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Eggplant “Parmigiana” Wisconsin-Style

Recipe Ingredients:
1 1/2 cups freshly grated Wisconsin Aged Asiago Cheese (about 4 ounces)
1/4 cup dry bread crumbs
1/2 cup extra virgin olive oil – divided use
1 eggplant (about 24 ounces) cut crosswise in 16 thin (3/16-inch thick) slices
Kosher or sea salt and freshly ground black pepper to taste
2 1/2 cups seasoned tomato or marinara sauce, homemade or top quality purchased
8 ounces Wisconsin Fresh Mozzarella Cheese, cut in 16 slices
16 fresh basil leaves
2 tablespoons capers, rinsed
1/4 cup Italian green olives, pitted and sliced 3/16-inch thick

Cooking Directions:
1 – In small bowl, mix Asiago Cheese, bread crumbs and 2 tablespoons extra virgin olive oil; set aside.
2 – Using 3 tablespoons of the olive oil, brush eggplant slices on both sides; season with salt and pepper.
3 – Heat grill pan over medium-high heat. Grill each slice 3 minutes; turn and grill 2 minutes longer. Remove slices and cool.
4 – Preheat oven to 425°F (220°C).
5 – In large baking pan, spoon 8 tablespoons of tomato sauce in 8 circles. Place a slice of eggplant over each pool of sauce. Top with 1 slice Mozzarella, a basil leaf and another tablespoon of sauce. Repeat layers, using all ingredients and ending with all remaining tomato sauce. Sprinkle the cheese/crumb mixture over each eggplant stack. Drizzle remaining 3 tablespoons olive oil over all stacks.
6 – Bake 15 minutes or until hot and bubbly. Sprinkle capers and olives over each stack.
Makes 4 servings.

*If made ahead and refrigerated, reduce oven temperature to 375°F (190°C). and bake 25 minutes.


Leave a Comment »

RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Blog at WordPress.com.
Entries and comments feeds.

Bits and Bobs

Making a life from all the little bits around us


No matter what you have been through, you can feel good again

Lisa's " I have too much time on my hands" Site

Recipes, Weekly Flyer Report, Small Talk and All Around Craziness


on a quest to find tasty snacks and comfort food


Dixie Chile Ranch Updates


when literature and travel meet at the cul-de-sac

Design Dazzle

Inspiration for kids rooms, baby nurseries, and kids parties

Loaves and Dishes

The Unapologetic Comfort Food Site


A food blog where traditional cooking meets culinary curiosity

Roots and Rosemary

Clean, healthy recipes with nutrition at the roots of each one

Julia's Food Therapy

Food is therapy. Fancy a TREATment?

Inspired Dishes

inspiring one meal at a time

New Dream Cabin

Cabin Life - Photography - DIY - Whole Food


At Your Core-Hunting And Existing Outdoors

%d bloggers like this: