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Eggplant Stacks with Buffalo-Style Pretzel Crumbs

January 10, 2015
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By Beth Hillson
Serves 6

I’m all about going meatless at least once a week, especially since I discovered these hearty, flavorful eggplant stacks.  If you are trying to cut back on meat, give them a try.  By combining butternut squash and ricotta cheese for the filling, this recipe is plenty rich without adding lots of calories and fat.  The slight chewiness of the eggplant slices imparts a “beefy” quality, too.  And the topping – -  crushed Glutino Buffalo-Style Pretzels  — adds plenty of seasoning.  They are worthy of a celebration.  Happy Meatless Monday or Tuesday or whenever you make this yummy recipe.

  • 12 ounces peeled, cubed butternut squash  (I buy it already peeled and cubed.)
  • Salt and pepper
  • 2 medium eggplants (about 20 ounces total)

Crumb Topping

  • 3 cups (1, 6-ounce) bag Glutino Buffalo-style Pretzels
  • 2 large cloves garlic, minced
  • 3 tablespoons grated Parmesan cheese

FillingEggplant Stacks with Glutino Buffalo-Style Pretzels

  • 1 (15-ounce) container part-skim ricotta
  • 4 large eggs, divided
  • Salt and pepper to taste
  • Olive oil to brush eggplant slices

 

  • Good Quality Marinara Sauce

Directions:

  1. Preheat the oven to 400 degrees.  Lightly oil a 9 x 13 inch casserole.  Set aside.
  2. Steam or microwave the squash for 10 minutes or until soft enough to mash.  Drain off extra liquid.  Mash the squash, add salt and pepper, if desired.  Set aside to cool.
  3. Wash and dry the eggplant.  Trim the tips and cut the eggplants into ¼ inch thick slices.  Set aside.
  4. In batches, grind the pretzels to produce a fine crumb.  Combine with garlic and cheese and set aside.
  5. In a shallow bowl, combine the ricotta, 2 eggs, and salt and pepper.  Fold in the squash.  In a plate, combine the remaining 2 eggs with 3 tablespoons water.
  6. Dip each eggplant slice in the egg mixture and then in the pretzel crumbs to coat on both sides.  Set half the slices in one layer in the casserole.  Top each with a generous amount (2 to 3 tablespoons) of the ricotta filling then top with a slice of eggplant.  Brush the tops with olive oil.
  7. Cover the casserole with aluminum foil and bake 10 minutes to allow the eggplant to soften.  Remove the foil and bake the stacks for 15 minutes or until the ricotta filling is set and the tops of the stacks are slightly browned.  Remove and serve with warm marinara sauce.