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Truffle Eggplant Parm Stacks

Savor the fusion of crispy eggplant and delicate truffle essence in our Truffle Eggplant Parm Stacks, a decadent twist on a classic favorite. Perfect for elegant dinner parties or a gourmet weeknight indulgence, these stacks elevate comfort food to a luxurious experience with their unforgettable taste and unmistakable aroma. 

DIFFICULTY:

Moderate

TIME:

1 hour 30 minutes

SERVES:

6

Truffle Eggplant Parm Stacks

INGREDIENTS

2 Eggplant - on the skinnier side if possible

2 cups Flour

3 Eggs

2 cups Breadcrumbs

1 lb Fresh Mozzarella - sliced into 12 slices

½ cup shredded Parmesan Cheese

1 cup fresh Basil leaves

Fresh Black Summer Truffle ** (optional)



Black Truffle Marinara Sauce

-1 32oz canned whole tomatoes in juice - blended

-3 cloves garlic- minced

-3 tbsp olive oil

-1 tsp oregano

-1 tbsp black truffle oil

- Salt & Crushed Red Pepper to taste

METHOD

  • 1
    Marinara Sauce: Heat 3 tbsp olive oil in a large, heavy bottomed saucepan over medium/low heat. Add garlic and heat to sizzling, adding a generous pinch of salt while stirring until fragrant. Pour in blended tomatoes and oregano. Turn heat to low. Cook about 30 minutes, remove from heat, stir in Black Truffle Oil and let cool. Refrigerate for up to 1 week.
  • 2
    Breaded Eggplant: Slice eggplant into ¼ inch rounds and place on a paper towel lined baking sheet (you need 18 slices). Sprinkle with ¼ teaspoon of salt, then flip the slices over and sprinkle with another ¼ tsp of salt.
  • 3
    Set up a ‘breading station’: 3 shallow dishes, one with 2 cups flour, one with 2 cups Italian style breadcrumbs, and the third with 3 eggs beaten well.
  • 4
    Use a fork to dip an eggplant slice in the seasoned flour, press down so it sticks, then gently shake off the excess. Transfer flour coated eggplant to the egg mixture and coat all over, let the excess drip off before moving eggplant to the breadcrumb dish and gently press into the eggplant on both sides, gently shaking off excess. Place on a sheet pan or cutting board. Repeat with all the eggplant slices, doing steps in batches as the size of the dishes will allow.
  • 5
    Heat a large skillet over medium heat. Add canola oil so that the whole pan is covered by ¼ inch of oil. You’ll know the oil is hot enough when you drop a breadcrumb in it and it sizzles. Place an even layer of eggplant slices in the hot oil and cook about 2 minutes until golden brown. Turn over and cook until the other side is golden brown as well. Transfer fried eggplant to a paper towel lined plate.
  • 6
    To Assemble: Preheat the oven to 400. Place six eggplant slices on a foil lined sheet pan. Spread about a tablespoon of sauce over each and top with a slice of fresh mozzarella. Repeat with another eggplant slice, sauce and cheese, then top with a final slice of eggplant. Grate a generous amount of parmesan cheese over each stack and top each with two tablespoons of marinara. Transfer sheet tray to oven and bake for 10 minutes until cheese is melting and the stacks are heated through.
  • 7
    Divide among 6 plates and top with basil and shaved fresh truffle if using.

SHOP THE RECIPE

  • Black Truffle Flavoured Olive Oil - 100ml

    Black Truffle Flavoured Olive Oil - 100ml