Mini Eggplant Parmesan Stacks - Giadzy
"All the comforting flavor of eggplant parmesan, in an easy-to-make (and even easier to eat!) bite...."
INGREDIENTS
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2 tablespoons extra-virgin olive oil
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1 large clove garlic (peeled and smashed)
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1 shallot (chopped)
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1/4 teaspoon kosher salt
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1 cup jarred tomato-basil sauce
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1/4 cup finely chopped fresh basil
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1 teaspoon dried oregano
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1/8 teaspoon dried crushed red pepper flakes
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1/4 teaspoon balsamic vinegar
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1/2 cup all-purpose flour
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1/4 teaspoon freshly ground black pepper
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1 cup panko breadcrumbs
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2 large egg whites
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2 Japanese eggplants (sliced diagonally into 1/4-inch-thick slices)
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2/3 cup olive oil
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1/2 cup packed coarsely grated whole-milk mozzarella
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1/2 cup finely grated Parmesan
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Small fresh basil leaves (to garnish)
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