Eggplant Parmesan Stacks

$- 2 medium eggplants - 3 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 2 cups marinara sauce Eggplants are the star here. Use medium ones for the best taste and texture. They should be firm and smooth. The cheeses add richness. Mozzarella melts beautifully, while Parmesan gives a salty punch. Marinara sauce ties it all together. You can use store-bought or homemade. Both work well. - 1 cup all-purpose flour - 3 large eggs - 2 cups Italian-seasoned breadcrumbs These pantry staples are key to coating the eggplant. Flour helps the coating stick. Eggs create a binding layer. Breadcrumbs give a crunchy finish. I like to use Italian-seasoned breadcrumbs. They add extra flavor with herbs and spices. - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and pepper Oregano and garlic powder add depth. They give the dish an Italian flair. Salt and pepper enhance all the flavors. Adjust these to your taste. A little goes a long way in building flavor. For the complete method of preparation, check the Full Recipe. To start, I slice the eggplants into rounds, about 1/2-inch thick. Next, I sprinkle them with salt. Salting helps draw out moisture and reduces bitterness. I let the slices rest on a paper towel for 30 minutes. After that, I pat them dry with a clean kitchen towel. This step is crucial for achieving a crispy texture. Now, I set up my breading station. I grab three shallow dishes. In the first dish, I place all-purpose flour. The second dish holds the beaten eggs. In the third dish, I add Italian-seasoned breadcrumbs. I mix the breadcrumbs with garlic powder, dried oregano, salt, and pepper to add flavor. To bread the eggplant slices, I take each slice and dip it into the flour first. I make sure it’s lightly coated. Then, I dip it into the beaten eggs, letting any extra drip off. Finally, I coat it thoroughly with the seasoned breadcrumbs. This creates a crunchy outer layer. For frying, I heat a few tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, I add the breaded eggplant slices in batches. I fry each side for about 3–4 minutes, until they turn golden brown. After frying, I use a slotted spatula to transfer them onto paper towels to drain excess oil. While frying, I preheat my oven to 375°F (190°C). This way, it’s ready for baking when I finish frying. In a baking dish, I spread a thin layer of marinara sauce on the bottom. I arrange half of the fried eggplant slices over the sauce in a single layer. Next, I spoon half of the remaining marinara sauce over the eggplant. I follow this with a generous layer of mozzarella cheese and a sprinkle of grated Parmesan. I repeat these steps with the remaining eggplant slices, adding the last of the marinara, mozzarella, and Parmesan for the top layer. Finally, I place the baking dish in the preheated oven. I bake for 25–30 minutes, until the cheese is bubbling and golden brown. This creates a comforting dish you won’t forget. To fry eggplant well, you need good oil. I like to use olive oil for its flavor. Make sure your oil is hot before adding the eggplant. This helps create a nice, crispy outside. Cook each slice for about 3-4 minutes. Look for a golden brown color. If it cooks too long, it becomes soggy. Layering is key in this dish. After you fry the eggplant, let it cool a bit. This helps the cheese melt just right. When you build your stacks, alternate layers of marinara and cheese. Start with sauce, then eggplant, followed by cheese. This way, every bite has a mix of flavors. Spread sauce evenly to cover all the eggplant. When serving, think about how to wow your guests. Place each stack on a plate. Drizzle some extra marinara around it. A sprig of fresh basil on top adds color and smell. You can serve this dish with a side salad or garlic bread. Both pair nicely and add to the meal. For the full recipe, check out the Eggplant Parmesan Stacks recipe. {{image_4}} For a vegetarian twist, you can swap out the cheese. Use plant-based cheese options, which melt well. Look for brands that offer mozzarella or Parmesan alternatives made from nuts or soy. For a vegan version, choose gluten-free breadcrumbs. They work just as well and keep the dish light. You can even make your own by blending gluten-free bread into crumbs. To add depth, consider spices like crushed red pepper or smoked paprika. These spices give a warm kick to the dish. You can also mix in fresh herbs like thyme or rosemary for a fragrant touch. Incorporate vegetables for more nutrition. Spinach, zucchini, or bell peppers can layer nicely between the eggplant. They add color and flavor, making your stacks even more delightful. You can create individual stacks for a fun serving option. Layer small stacks on plates, drizzled with sauce. This makes each dish unique and personal. For a family-style meal, try a casserole approach. Layer all ingredients in a large dish, then bake. This method is simpler and serves more people at once. Explore these variations to make your Eggplant Parmesan Stacks truly your own. Each option adds a unique twist to this classic comfort dish. Eggplant Parmesan Stacks last about three to four days in the fridge. Store them in an airtight container. This keeps the flavors fresh and prevents drying out. Make sure the dish cools down before sealing it. You don’t want steam to build up inside the container. You can freeze Eggplant Parmesan Stacks before baking. This allows you to cook them fresh later. Wrap the dish tightly in foil or plastic wrap. You can also freeze them after baking. Just let them cool completely before wrapping. For thawing, place the frozen dish in the fridge overnight. Reheat it in the oven when you’re ready to serve. To maintain texture, reheat the stacks in the oven. Set it to 350°F (175°C) and cover the dish with foil. This helps keep the cheese soft. Avoid using the microwave, as it tends to make the dish soggy. If you want a crisp top, remove the foil for the last few minutes. Enjoy your comfort dish just as good as the first time! Yes, you can prepare this dish ahead of time. To store, follow these tips: - Cook and cool: Make the stacks and let them cool completely. - Cover: Use plastic wrap or foil to cover the dish tightly. - Refrigerate: Store in the fridge for up to two days. When you are ready to serve, simply reheat in the oven. Eggplant Parmesan Stacks pair well with sides like: - Garlic bread - Simple green salad - Roasted vegetables - Pasta with olive oil and herbs These sides add balance and enhance your meal. To reduce bitterness in eggplants, use the salting method: - Slice: Cut the eggplants into 1/2-inch rounds. - Salt: Sprinkle salt on both sides of the slices. - Rest: Let them sit on a paper towel for about 30 minutes. This process pulls out moisture and bitterness. Afterward, pat them dry before cooking. Yes, this recipe can easily fit different diets: - Gluten-free: Use gluten-free breadcrumbs and flour. - Dairy-free: Replace mozzarella and Parmesan with plant-based cheese options. These swaps maintain flavor while catering to dietary needs. For a quick and tasty marinara sauce, remember these tips: - Use quality tomatoes: Opt for canned San Marzano tomatoes for great taste. - Add herbs: Include fresh basil or oregano for added flavor. - Simmer: Let the sauce simmer for at least 20 minutes to deepen the flavor. This simple sauce makes a big difference in your Eggplant Parmesan Stacks. You can find the full recipe for Eggplant Parmesan Stacks in the earlier section. Eggplant Parmesan Stacks offer layers of flavor and texture. We covered key ingredients like eggplant, cheeses, and marinara sauce. You learned to prepare and bread eggplant, ensuring perfect frying. Plus, we explored fun variations and storage tips. Try these stacks for a tasty meal that suits your kitchen. They fit many diets, so you can share with friends and family. Enjoy crafting this dish in your own style.$

Indulge in a delicious twist on a classic with these Eggplant Parmesan Stacks! This layered dish combines golden fried eggplant, rich marinara, and gooey cheese for a comforting meal everyone will love. Perfect for family dinners or gatherings, this recipe is easy to follow and guarantees flavor in every bite.

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Ingredients

2 medium eggplants, sliced into 1/2-inch rounds

1 cup all-purpose flour

3 large eggs, beaten

2 cups Italian-seasoned breadcrumbs

2 cups marinara sauce

3 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 teaspoon dried oregano

1 teaspoon garlic powder

Fresh basil leaves for garnish

Olive oil, for frying

Salt and pepper, to taste

Instructions

Prepare the Eggplant: Sprinkle the eggplant slices generously with salt and let them rest on a paper towel for 30 minutes. This process will draw out excess moisture and reduce bitterness. After 30 minutes, pat the slices dry using a clean kitchen towel.

Set Up Breading Station: Organize three shallow dishes for breading: one with all-purpose flour, another with beaten eggs (whisked well), and a third with breadcrumbs. Mix the breadcrumbs with garlic powder, dried oregano, salt, and pepper to season them evenly.

Bread the Eggplant Slices: Take each eggplant slice and dip it first into the flour, ensuring it’s lightly coated. Next, dip it into the beaten eggs, allowing any excess to drip off, and finally, coat it thoroughly with the seasoned breadcrumbs.

Fry the Eggplant: In a large skillet, heat a few tablespoons of olive oil over medium heat. Once hot, carefully add the breaded eggplant slices in batches. Fry each side for about 3-4 minutes, or until they become golden brown. Use a slotted spatula to transfer the fried slices onto paper towels to drain excess oil.

Preheat Oven: While frying, preheat your oven to 375°F (190°C) to ensure it’s ready for baking.

Assemble the Layers: In a baking dish, spread a thin layer of marinara sauce on the bottom. Arrange half of the fried eggplant slices over the sauce in a single layer.

Layer with Sauce and Cheese: Spoon half of the remaining marinara sauce over the eggplant, followed by a generous layer of mozzarella cheese and a sprinkle of grated Parmesan. Repeat with the remaining eggplant slices, adding the rest of the marinara, mozzarella, and Parmesan for the final layer.

Bake the Dish: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is beautifully bubbling and golden brown on top.

Cool and Serve: Allow the dish to cool for a few minutes before slicing into squares. Garnish with fresh basil leaves for an aromatic finish before serving.

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4-6

- Presentation Tips: Serve the eggplant Parmesan stacks on individual plates, drizzled with extra marinara sauce, and adorned with a sprig of fresh basil on top for a pop of color.