Chef's Quick Tip: Eggplant Stacks

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This week, Chef is Mary Kravec from Hunt Hill Farm in New Milford shows Tina Redwine how to make Eggplant Stacks.

Eggplant Stacks 

(serves 4-6)

Eggplant Layer

2 large eggplants, partially peeled so they are striped

Olive oil, salt and pepper for brushing.

Cut eggplants into 3/4 “rounds.

Toss in olive oil, salt and pepper. Grill and mark over a medium heat until tender. You may also saute in a dry pan first to sear and then brown in a little olive oil until cooked through, about 4 minutes per side.

Broccoli Rabe Layer

2 heads broccoli rabe, quickly blanched and squeezed of water *you may also use swiss chard*

1 T minced fresh garlic

1 small onion, thinly sliced

¼ C white raisins

Olive oil

Salt and pepper

In a saute pan, saute the onion and garlic briefly. Add the rabe and cook quickly so it is tender, but still bright green. Add the raisins. Season with salt and pepper.

Red Pepper Cannellini  Layer

2-14 ounce cans white beans of choice, drained and rinsed

A few tablespoons  olive oil

2 garlic cloves, minced

1/3 C sliced or chopped roasted red peppers or pimientos

Chopped fresh basil, parsley and rosemary

A squeeze of lemon juice

Water or white wine as needed to keep moist

Salt and pepper to taste

Directions 

In a saute pan, heat the oil and add the garlic and red peppers. Add the beans and heat through.

Add a little more olive oil, the lemon juice and a few tablespoons of water or white wine and the herbs. Briefly mash.

Your favorite Pomodoro Sauce

Optional: crumbled cooked Italian sausage meat

Fresh mozzarella or sliced provolone

To serve

Preheat oven to 400F. Place eggplant on a greased sheet pan.

Top with the cannellini mixture, some crumbled sausage if using, the rabe, a little Pomodoro and finally the cheese. Place in oven on top rack to heat through and melt the cheese.

Serve with a side salad, over a pasta or over tomato sauce.

Hunt Hill Farm

44 Upland Rd
New Milford, Connecticut
(860) 355-0300
info@hunthillfarm.org

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