Scott Conant’s Eggplant Parm Towers ✨

Not your mama’s eggplant parm! 👏👏

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Eggplant Parm Towers
Recipe courtesy of Scott Conant
Level: Easy
Total: 40 min
Active: 30 min
Yield: 2 to 3 servings

Ingredients
6 tablespoons olive oil
1/2 onion, diced
2 large garlic cloves, thinly sliced
1 teaspoon chopped fresh oregano
Pinch red pepper flakes
Kosher salt
3 tablespoons tomato paste
2 cups tomato sauce, store-bought or homemade
2 medium eggplants
1 bunch fresh basil
1/2 cup freshly grated Parmesan

Directions

Preheat the oven to 350 degrees F.

In a medium saucepan, combine 2 tablespoons of the olive oil, the onion, garlic, oregano, red pepper flakes and a pinch of salt. Sauté over medium heat until the onions soften, 5 to 8 minutes. Add the tomato paste and cook, stirring, to cook out the raw flavor, about 1 minute Add the tomato sauce and salt to taste, stirring to combine. Let cook about 20 minutes for the flavors to meld together.

Meanwhile, slice the eggplant into 1-inch-thick circles. In a large sauté pan, heat the remaining 4 tablespoons olive oil over medium-high heat. Once hot add the eggplant slices and season with salt. Fry until brown on one side and most of the olive oil is absorbed by the eggplant, 6 to 8 minutes. Flip the slices and fry 2 to 3 minutes more. Cover the pan with a lid or foil and roast in the oven until the eggplant is tender, about 10 minutes.

To build the towers, on a serving plate, place one eggplant circle. Top with a layer of tomato sauce, torn basil leaves and grated Parmesan. Repeat 3 more times to make a stack with 4 layers. Top the stack with a basil sprig. Repeat with the remaining eggplant slices.

Categories: Food

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