Roasted Eggplant Parm Stacks with Hot Honey On Top

rachaelrayshow.com

Chrystal Cole

3 very firm, heavy eggplants

Salt

½ cup EVOO plus 2 tablespoons for sauce

2 tablespoons dried parsley

1 tablespoon each granulated garlic, granulated onion, dried oregano and fennel pollen (scant palm of each)

2 teaspoons red pepper flakes

2 tablespoons butter

3 cloves garlic, crushed

2 ½ pounds fresh tomatoes, chopped or blanched, peeled and chopped OR one 28-ounce can plus one 14-ounce can diced tomatoes

A handful of basil leaves

1 cup Acacia honey

1 teaspoon Calabrian chili paste

3 cups freshly shredded Fior di Latte or fresh mozzarella cheese

2 cups freshly grated Parmigiano-Reggiano

¼ cup flat-leaf parsley, chopped

Directions at rachaelrayshow.com

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