Eggplant Parmesan is a classic dinner recipe that has been filling up stomachs and satisfying taste buds for decades. As the years go on, more variations of this Italian staple continue to develop. One of our favorites is Martha Stewart’s Eggplant Parmesan Stacks. These crispy stacks consist of thinly sliced eggplant, savory tomato sauce, parmesan, mozzarella, and basil, along with a homemade béchamel sauce. As you slice into our Martha Stewart-Inspired Stacked Eggplant Parmesan, you’ll see exactly how well the goodness stacks up in the recipe.
What is a Béchamel Sauce on These Eggplant Stacks?
Béchamel sauce is a classic white sauce and one of the five French “mother sauces.” It’s a simple yet versatile sauce that comes from a nicely cooked roux of butter and flour, to which milk is gradually added while whisking to create a smooth consistency. You can add seasonings and herbs like garlic, salt, pepper, and nutmeg into the mixture. It’s is a fundamental building block in many dishes due to its mild, savory flavor and its comforting consistency. The Béchamel sauce in this recipe for Eggplant Stacks adds a creamy component without overpowering the other flavors.
Martha Stewart-Inspired Stacked Eggplant Parmesan
Description
Crunchy and cheesy with a tomato and bechamel sauce on top.
Ingredients
For the eggplant parmesan:
- 2 eggplants (each weighing approximately 1 ¼ lb) enough for 24 rounds
- 1/2 cup of olive oil, divided
- 8 oz fresh mozzarella
- 2 oz parmesan, grated
- 2 cups tomato sauce
- 1 cup of canned san marzano tomatoes, hand crushed
- 1 lemon, zest only
- 2 anchovy fillets in oil
- Calabrian chili paste to taste
- ¾ cup thinly sliced fresh basil
- 1 cup panko breadcrumbs
- 1 tbsp olive oil
- Salt
- Pepper
- Italian seasoning
- Fresh oregano for garnishing
For the bechamel sauce:
- 2 tbsp unsalted butter
- 2 cloves of garlic sliced
- ¼ cup of all purpose flour
- 1 1/4 cups whole milk
- Salt to taste
- Black pepper to taste
- Nutmeg, a few pinches
Instructions
For the tomato sauce:
- Using a mortar and pestle, crush the anchovy, the zest of 1 lemon, and however much Calabrian chili paste you want, until combined.
- In a small saucepan, heat 1/4 cup olive oil. Place in the crushed anchovy, lemon zest, calabrian chili mixture. Stir and cook for 30 seconds.
- Crush the San Marzano tomatoes with your hand directly into the saucepan. Simmer for a few minutes. Then add store bought tomato sauce of your choice. Simmer until flavors all combine, approximately 10-15 minutes. Season with salt to taste.
For the eggplant:
- Slice the eggplant into 1/4 to 1/2 inch rounds. Salt and place the rounds in a bowl. Refrigerate overnight if possible or at least for 5 hours.
- Once you remove the eggplant from the refrigerator, rinse and pat dry.
- Line two large baking sheets with parchment paper. Place the eggplant rounds in a single layer on the baking sheets. Brush both sides with olive oil.
- Then, place in a preheated 400 degree oven for 12 minutes. Open and flip the eggplant slices and continue cooking for an additional 10 to 13 minutes, checking to make certain they don’t burn.
For the breadcrumbs:
- Combine the panko breadcrumbs with the olive oil, salt, pepper, and Italian seasoning and set aside.
To assemble:
- Preheat the oven to 350 degrees.
- Reline baking sheets with fresh parchment paper. Place a third of the rounds in a single layer. Sprinkle each eggplant slice with the shredded parmesan cheese, then a layer of the fresh mozzarella. Top this with a spoon of the tomato sauce and sliced basil, Season with salt and pepper. Place an eggplant round on top and repeat the steps.
- For the last round, switch the cheese and sauce, so that you end with the cheese on top. Sprinkle on the seasoned breadcrumbs and bake for 20-25 minutes or until the cheese is melted.
- Drizzle on the bechamel sauce before serving. Garnish with fresh oregano leaves.
For the bechamel sauce:
- Melt the butter in a saucepan. Place in the sliced garlic and simmer for 2 minutes to let the garlic infuse the butter. Remove the slices of garlic before proceeding to the next step.
- After removing the garlic, sift in the ½ cup of flour, stirring continuously for about 3-4 minutes or until sand colored. Do not let the flour brown.
- At this stage add in the cold milk, whisking continuously so as to combine and break up any lumps. Simmer for 5 minutes, whisking constantly until the sauce coats the back of a spoon.
- Remove from the heat and season with salt, pepper, and nutmeg.
Recipe and Styling by Veda Sankaran
Photography by Dave Bryce
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