Lucinda Scala Quinn’s Eggplant Parm Stacks

Disclaimer: In exchange for promoting The Delicious Food Show, I received a media pass to attend the event. I was not otherwise compensated for this post, and all opinions are my own!

One of the things I love the most about living so close to Toronto is all the great food events in the city. It seems like every month (heck, every week) there’s a new food festival or event being promoted on Twitter. It’s hard to keep up with!

One event that I’m particularly excited for is the Delicious Food Show, happening October 17-19 at the Direct Energy Centre. It’s going to be three days of exhibitors, cooking demos, tastings, workshops, appearances by Food Network and celebrity chefs, and of course lots of good food! If you’re interested in attending, check out their website and be sure to follow the event on Twitter and Facebook.

Delicious Food Show 2014

One person than I’m excited to see there is Lucinda Scala Quinn, who is the Executive Editorial Director of food for Martha Stewart Living Magazine, and also the author of 4 books. She will be doing a hands on workshop on Saturday at 2:30 pm as a part of the Exclusive Chef Series. And based on her Eggplant Parm Stacks recipe that I’ve been given permission to share, I bet she’ll be cooking something delicious!

Eggplant Parm Stacks

Eggplant Parm Stacks

Excerpted from Mad Hungry Cravings by Lucinda Scala Quinn (Artisan Books). Copyright 2013. Photographs by Jonathan Lovekin.

Serves 8 | Vegetarian

2 eggplants (2-1/2 pounds total),
sliced 1/3 inch thick (24 slices total)
1/3 cup plus 1 tablespoon extra virgin olive oil
1 teaspoon coarse salt
1 cup fine bread crumbs
1/2 cup grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh oregano
1/4 cup chopped fresh basil
3 cups Italian Tomato Sauce (recipe follows) or other tomato sauce
A 1-pound ball fresh mozzarella, halved lengthwise and sliced crosswise 1/4 inch thick (24 slices total)

1. Preheat the oven to 375°F with a rack in the center position. Preheat a grill or grill pan over medium-high heat.

2. Brush the eggplant slices on both sides with 1/3 cup of the olive oil and season with the salt. Working in batches, add to the grill pan and cook, flipping once, until charred and soft, 10 to 12 minutes. Transfer to a platter or baking sheet.

3. Combine the bread crumbs, Parmesan, pepper, herbs, and the remaining tablespoon of olive oil in a medium bowl.

4. Place 8 slices of the grilled eggplant on a parchment-lined rimmed baking sheet. Top each with 2 tablespoons tomato sauce, 1 tablespoon of the bread crumb mixture, and a slice of mozzarella. Repeat to make 2 more layers.

6. Bake for about 30 minutes, until soft, golden, and bubbly. Serve immediately.

Italian Tomato Sauce

Makes 3 cups, enough for 1 pound of pasta

1-1/2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/8 teaspoon red pepper flakes
One 28-ounce can whole plum tomatoes, pulsed in a blender to a semichunky consistency
1/2 teaspoon coarse salt
1 basil sprig (optional)
1 tablespoon unsalted butter (optional)

1. Heat a medium saucepan over medium heat. Swirl in the olive oil to coat the pan. When the oil shimmers, add the garlic and pepper flakes and stir constantly for 30 seconds, just long enough to release the garlic’s fragrance; don’t cook it to golden.

2. Stir in the tomatoes and salt, raise the heat to high, and bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, until the sauce is slightly reduced and a deep tomato color. Add the basil sprig in the last 5 minutes of cooking, if using. Remove the basil before serving and swirl in the butter, if desired.

Toronto folks: will I see you there?

24 Comments

Filed under event, recipe, toronto

24 Responses to Lucinda Scala Quinn’s Eggplant Parm Stacks

  1. Oh wow, the eggplant parmesan stacks look super! I just made a fresh batch of marinara sauce so I think this just might be part of dinner tomorrow night! So jealous at the amount of foodie events that occur in Toronto…definitely all the more reason to come visit ;)!

  2. OMG. That picture would have even the most eggplant hating person converted- Chels, that looks delicious!

    WHY IS THAT SHOW NOT IN 4 WEEKS TIME.

  3. ooohhhh chelsea, you MUST add those to the meatless monday linkup on my page, they would be perfect! I have always wanted to make stacks, but scared they would fall before I even got the plate to the table. Yours look perfect, and I agree with Arman, you can help meat eaters want to eat eggplant!

    That event looks so much fun, I really want to try to attend more food shows!

  4. Yum! I wish we had more food festivals here but it’s a college town… I think I am going to have to plan a few trips to the bigger cities and see Texas and the food! This looks awesome, I love Eggplant Parm so much- I think it is one of the true tests of a good Italian restaurant

  5. this looks delish!! i love eggplant parm!!

  6. Looks really yummy! I love how simple the sauce is – those are my favourite kind!

  7. Angela

    How do you find out about all these cool foodie events? I LIVE in Toronto and I never hear about them :P

  8. I’m always on the hunt for new eggplant recipes, since it’s a veggie I don’t love yet still get in my food share. This recipe in particular looks pretty stand out (get it because it’s standing…oh brother they can’t all be winners).

    I will happily try this with my next eggplant, and have a great time at the Food Show. I love going to those types of things. I also come home with four different kinds of vanilla, three different flavors of salt and a completely full belly.

  9. I had an eggplant scare about 6 years ago – I need to get over my fear now and jump back on the eggplant bandwagon, because I really do LOVE IT!

  10. As good as this recipe looks and sounds…I would love to know how you live so close to Toronto and we have YET TO MEET?!?! You should come into the city when Arman comes to visit!! We can go eat EVERYTHING. (he keeps adding to the list and I love it!)

  11. I’m hoping to go! So many great chefs there that I admire, it’d be a shame to miss it. I love Lucina Scala Quinn’s work–especially as the world’s biggest Martha fan! These stacks look to die for by the way. Oh my gosh. So elegant!
    And those exclusive chef sessions are VERY tempting to sign up for… I just took a peak.

    • Chelsea

      Did you end up going?? I wish I was better about responding to comments faster – I would have suggested we meet up there!

  12. This show looks so cool – and it starts tomorrow!? Amazing. Also amazing looking eggplant parm stacks – eggplant parm is my favourite thing to eat, but least favourite thing to make.

  13. Yum! I always have an eye out for new eggplant recipes. Yum!

Leave a Reply