Ringo's Flavorful Eggplant Parmigiana Stacks
Inspired by the legendary Ringo Starr's visit to Rachael Ray's show, this exquisite Eggplant Parmigiana recipe celebrates vibrant flavors and vegetarian goodness. With layers of perfectly breaded eggplant steaks, rich tomato sauce, and creamy provolone cheese, this dish serves as a homage to the musician's vegetarian lifestyle. Enhanced with aromatic pesto, fresh herbs, and a hint of lemon zest, this recipe offers a delightful twist on classic Parmigiana that will please both plant-based eaters and omnivores alike. Gather your friends and family for a savory experience that strikes a chord with every bite!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Extra virgin olive oil
1/2 cup (divided into 1/4 cup for frying and 1/4 cup for additional use)
All-purpose flour
1 cup (for coating eggplant steaks)
Eggs
3 (beaten with a splash of water)
Seasoned bread crumbs
1 cup (for coating eggplant steaks)
Parmigiano-Reggiano cheese
1 cup (grated)
Fresh flat-leaf parsley
1/4 cup (chopped)
Lemon zest
1 teaspoon (freshly grated)
Garlic cloves
4 (finely chopped)
Medium firm eggplants
2 (peeled and sliced into steaks)
Canned tomatoes
28 ounces (San Marzano recommended)
Salt and pepper
to taste (for seasoning)
Tomato paste
2 tablespoons (for enhancing sauce flavor)
Pesto sauce
1/3 cup (store-bought or homemade)
Provolone cheese
1 cup (shredded)
Instructions
1
Preheat the oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper or a wire rack.
2
Heat 1/4 cup of extra virgin olive oil in a large skillet over medium-high heat.
3
Set up three shallow dishes: add all-purpose flour to the first, beat the eggs with a splash of water in the second, and mix the seasoned breadcrumbs, grated Parmigiano-Reggiano, chopped parsley, lemon zest, and finely chopped garlic in the third.
4
Prepare the eggplants by cutting off both ends, peeling the skin off each side, and slicing them lengthwise into 8 steaks, about 1 to 1 1/2 inches thick.
5
Coat each eggplant steak in the following order: first in flour, then in the beaten eggs, and finally in the breadcrumb mixture, ensuring an even coating.
6
In batches, brown 4 of the coated eggplant steaks in the hot oil for about 2 minutes on each side until golden brown. Transfer them to the prepared baking sheet to keep warm. For extra crispiness, place the steaks on a wire rack set on the baking sheet.
7
Wipe out the skillet and heat the remaining 1/4 cup of olive oil. Repeat the browning process with the remaining 4 eggplant steaks and place them on the baking sheet in the oven to finish cooking for about 10 minutes.
8
In a small saucepan, heat the canned tomatoes along with their juices over medium-high heat. Mash the tomatoes using a potato masher, season with salt and pepper, and stir in the tomato paste. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes. Remove from heat and stir in the pesto sauce.
9
Once the eggplant steaks are cooked and crispy, turn on the broiler. On the baking sheet, stack the eggplant steaks in layers, applying a spoonful of tomato sauce and a sprinkle of provolone cheese between each layer, creating 8 stacks.
10
Broil the stacked eggplant until the cheese is bubbly and golden brown. Keep an eye on them to prevent burning, about 3-5 minutes.
11
Serve each plate with 2 delicious stacks alongside extra tomato sauce if desired. Enjoy your Ringo-inspired feast!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Who inspired this Eggplant Parmigiana recipe?
This recipe was inspired by Ringo Starr's visit to Rachael Ray's show.
Is Ringo's Eggplant Parmigiana suitable for vegetarians?
Yes, this dish is a vegetarian-friendly meal featuring plant-based ingredients like eggplant and cheese.
What temperature should the oven be set to?
The oven should be preheated to 375°F (190°C).
How should the eggplants be sliced for this recipe?
After peeling the skin off each side, slice them lengthwise into 8 steaks, about 1 to 1.5 inches thick.
What are the three components of the dredging station?
The three dishes include all-purpose flour, beaten eggs with a splash of water, and a seasoned breadcrumb mixture.
What goes into the breadcrumb mixture?
The mixture consists of seasoned breadcrumbs, grated Parmigiano-Reggiano, chopped parsley, lemon zest, and finely chopped garlic.
How much olive oil is used for frying?
A total of 1/2 cup of extra virgin olive oil is used, divided into two 1/4 cup batches for frying the eggplant.
How long do you brown the eggplant steaks?
Each eggplant steak should be browned for about 2 minutes on each side until golden brown.
How do you ensure the eggplant stays extra crispy?
Place the browned steaks on a wire rack set on a baking sheet to maintain crispiness while they finish cooking.
What kind of canned tomatoes are recommended for the sauce?
San Marzano canned tomatoes are recommended for the best flavor.
How is the tomato sauce prepared?
Heat canned tomatoes with their juices, mash them with a potato masher, season with salt and pepper, stir in tomato paste, and simmer for 5 minutes.
When do you add the pesto to the sauce?
The pesto sauce is stirred into the tomato mixture after it has simmered and been removed from the heat.
How many stacks does this recipe make?
This recipe creates 8 individual eggplant stacks.
What cheese is layered between the eggplant steaks?
Shredded provolone cheese and a spoonful of the tomato-pesto sauce are layered between the eggplant steaks.
How long should the stacks be broiled?
Broil the stacks for 3 to 5 minutes until the cheese is bubbly and golden brown.
Can I use store-bought pesto for this recipe?
Yes, you can use either store-bought or homemade pesto sauce.
How many stacks are served per person?
The recipe suggests serving 2 stacks per plate.
What is the role of lemon zest in the breading?
Lemon zest is used in the breadcrumb mixture to provide a bright, citrusy aromatic hint that twists the classic Parmigiana flavor.
Do I need to peel the eggplants?
The recipe instructs to peel the skin off each side of the eggplant before slicing.
What type of eggplant is best for this recipe?
The recipe calls for two medium firm eggplants.
What is the purpose of adding tomato paste to the sauce?
Tomato paste is added to enhance the depth and richness of the sauce's flavor.
How many eggs are used for dredging?
The recipe requires 3 eggs, beaten with a splash of water.
What type of parsley should I use?
Fresh flat-leaf parsley is used in the breading mixture.
Can I serve extra sauce with the meal?
Yes, you can serve the eggplant stacks with additional tomato sauce on the side if desired.
How thick should I cut the eggplant steaks?
The eggplant should be sliced into steaks between 1 and 1 1/2 inches thick.
In what order should the eggplant be coated?
Coat each steak first in flour, then in the beaten eggs, and finally in the breadcrumb mixture.
How much garlic is needed?
You will need 4 cloves of garlic, finely chopped for the breading mixture.
What should the baking sheet be lined with?
You can line the baking sheet with parchment paper or use a wire rack.
Is Parmigiano-Reggiano used in the sauce?
No, the Parmigiano-Reggiano is used as part of the breadcrumb coating for the eggplant.
What defines the flavor profile of these stacks?
The flavor profile is defined by a combination of rich tomato sauce, creamy provolone, aromatic pesto, and a hint of lemon zest.