Summer is definitely over on the calendar, and Autumn is slowly creeping in. However, we’re still harvesting the last of our summer produce from our small veggie patch. Tomatoes, peppers, chillies and eggplants. It’s with these eggplants that I made these little Eggplant Parmesan Towers which are super delicious and a wonderful summer treat.
We had quite a lot of eggplants this year in our veggie patch, freshly picked to make little eggplant patties, curries, pasta dishes and these lovely Eggplant Parmesan Towers that are dairy and gluten free!
Eggplants, also known as Aubergines, are a very popular vegetable in Italy. Their dense and satisfying texture, as well as their depth of flavour, make them not only versatile, but a great substitute for meat. They can be baked, grilled, stewed, stuffed, fried and sautéed. In Trieste, we like to cook them together with zucchini and tomato, at times adding peppers to make a delicious vegetable side dish. A favourite is also crumbed eggplant: coating the eggplant slices with flour, beaten egg and breadcrumbs and then frying them in oil. Another delicious Italian dish featuring eggplant is caponata or even the French ratatouille.
There are a two main types of eggplants, the elongated variety with a dark purple skin and the round paler type which usually has a thinner skin.
BUYING AND STORING
When buying eggplants it’s important to choose them with glossy, tight skins and firm to touch. Don’t buy them if they’re soft and the skin is wrinkled or damaged. If they’re light, they’re probably spongy and contain lots of seeds inside. A fresh eggplant should feel heavy and they will keep in the refrigerator for up to a week.
PREPARING EGGPLANTS
Before cooking the eggplants I remember my Nonna and mother always cutting the eggplants into slices, placing them into a colander with salt and placing a plate on top with a heavy object to weigh it down applying pressure. This procedure was to ensure that the bitter juices would be drawn out and drained prior to cooking as well as ensuring that the eggplant wouldn’t soak up large quantities of oil during the cooking process.
This should be done at least 30 minutes prior to cooking but 60 minutes would be better.
Rinse the slices and pat dry prior to use.
Peeling the skin is optional. The skin obviously provides colour and will enhance the appearance of your dish however if the skin is tough I usually peel the eggplants unless I am stuffing them in which case the skin is needed as a container.
In today’s recipe we’re going to slice and slightly coat them with gluten free flour and fry the eggplant. Then stack each slice with some homemade tomato sauce and dairy free cheese, with a sprinkling of vegan parmesan, making these beautiful delicious towers ready to be baked in a moderate oven. This dish is also delicious cold so it makes a tasty work lunch or picnic treat.
Eggplant Parmesan Towers are a wonderful summer treat, delicious and simple vegetarian meal. This recipe is also vegan, dairy & gluten free. Eggplants: Wash the eggplants and cut into 1cm (0.39 inch) slices Place the slices into a colander and sprinkle a little sea salt between the layers, place a plate and a weight on top and allow to drain for at least 30 minutes. Lightly rinse the slices and pat dry. Coat the slices with gluten free flour and fry in the peanut oil. Place at least an inch of oil in the pan to deep fry. You will know when the oil is ready and hot enough by simply placing a small piece of bread or vegetable into the pan and it will start to bubble and sizzle immediately. Once cooked place the slices on absorbent paper to ensure that they are dry and to absorb any excess oil. Sauce: Heat 2 tablespoons of extra virgin olive oil in a pan together with the finely chopped garlic. Add the tomato purée, cover and allow to simmer slowly for about 15-20 minutes on low heat. Add salt to taste and a pinch or two of sugar to regulate the acidity. Add chopped basil leaves. Assemble the towers: Grease a pan with olive oil and place the 4 larger slices first. Place a tablespoon or so of the tomato sauce on top, a slice of dairy free cheese, a sprinkle of vegan parmesan cheese, cover with another eggplant slice that is smaller than the first. Continue with this sequence another 2 times and terminate with tomato sauce and a sprinkle of vegan parmesan cheese. Proceed in this manner until you have utilized all the ingredients. Place in the oven at (200°C/392°F) for 15 minutes. Garnish the Eggplant Parmesan Towers with a little basil pesto and serve. Vegan Parmesan is made in minutes so why not make it yourself. Get the recipe here: https://yummyalternatives.com/vegan-parmesan/EGGPLANT PARMESAN TOWERS
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