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- 2 medium eggplants, sliced into 1/2 inch rounds - Olive oil for frying - Marinara sauce - 2 cups mozzarella cheese - 1/2 cup Parmesan cheese - 1 cup all-purpose flour - 2 large eggs, beaten - 2 cups breadcrumbs - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Fresh basil leaves for garnish The heart of Eggplant Parmesan Stacks lies in its fresh, vibrant ingredients. You start with medium eggplants. Cut them into thick rounds. This thickness helps keep them firm during cooking. Olive oil is key to frying. It adds flavor and helps achieve that crispy texture we all love. Next, you need marinara sauce. A good sauce elevates the dish. Choose a sauce you love. Mozzarella cheese makes it gooey and rich. Parmesan cheese brings a sharp, salty bite. Together, they create a melty layer that ties everything together. When it comes to seasoning and coating, the process is simple. All-purpose flour gives a light crust. The eggs help the breadcrumbs stick. Breadcrumbs add crunch. You can spice up your breadcrumbs with dried oregano and basil. A pinch of salt and pepper brings out all the flavors. For a fresh touch, use basil leaves as a garnish. They look great and add a burst of flavor. This blend of ingredients makes Eggplant Parmesan Stacks both flavorful and satisfying. For the full recipe, check the details above! First, slice the eggplants into 1/2 inch rounds. This thickness helps them cook evenly. Next, sprinkle salt on both sides of each slice. The salt pulls out moisture and bitterness. Let the slices rest for about 30 minutes. After that, rinse them under cold water. Gently pat the slices dry with paper towels. This step is key to getting a nice texture. Now it’s time to set up your breading station. You need three shallow dishes. In the first dish, put the all-purpose flour. In the second dish, beat two large eggs until smooth. In the third dish, mix breadcrumbs with dried oregano, dried basil, salt, and pepper. Make sure to mix well for even flavor. Take each eggplant slice and dredge it in the flour. This helps the egg stick. Next, dip the slice into the beaten eggs, letting excess drip off. Finally, coat the slice with the seasoned breadcrumbs. Press lightly to make sure they stick. Place the breaded slices on a baking sheet. Heat olive oil in a large skillet over medium heat. You want enough oil to cover the bottom. Once it's hot, add the eggplant slices in batches. Fry each slice for about 3-4 minutes per side. Look for a golden brown color. After frying, transfer the slices to a plate lined with paper towels. This step helps drain extra oil. With these steps, you're well on your way to creating delicious Eggplant Parmesan Stacks! You can find the full recipe [here](#). To fry eggplant right, you need to focus on oil temperature. Heat the oil to about 350°F. If it is too cool, the eggplant will soak up oil and become soggy. If it is too hot, the outside will burn before the inside cooks. Use a thermometer for best results. To avoid soggy eggplant slices, salt them before cooking. After slicing, sprinkle salt on both sides and let them sit for 30 minutes. This step draws out moisture and bitterness. After resting, rinse the slices and pat dry with paper towels. This keeps your eggplant crispy. When stacking your eggplant, aim for balanced layers. Start with a slice, then add marinara, cheese, and repeat. This way, each bite will have all the flavors. Try to keep the stacks about 3-4 layers high. For portion control, think about how many servings you want to make. Each stack should be enough for one person. This way, you can serve everyone without waste. Pair your eggplant stacks with a simple side salad or some garlic bread. These sides can help lighten the meal while adding flavor. For presentation, serve the stacks on individual plates. Drizzle some extra marinara sauce around the base. Finish with a sprig of fresh basil. This adds a splash of color and makes it look fancy. For the full recipe, check out the Eggplant Parmesan Stacks recipe. {{image_4}} You can change the sauce for your eggplant Parmesan stacks. Try pesto for a fresh twist. Alfredo sauce adds a creamy texture that many love. For cheese, there are many options. Vegan cheese works great for a dairy-free choice. It melts well and still tastes good. You can bake or fry your stacks. Frying gives a crispy crust, but baking is healthier. If you choose to bake, preheat your oven to 375°F. The air fryer is another method. It takes less oil and keeps the stacks lighter. Just set it to 375°F and cook for about 15 minutes. Want more flavor? Add vegetables like spinach or bell peppers. They add color and nutrients. You can also spice things up. A pinch of chili flakes gives a nice kick. Fresh garlic adds a rich taste, too. These simple changes make a big difference in flavor. For the full recipe, see the section above. Enjoy your cooking adventure! To store leftovers, let your eggplant Parmesan stacks cool down. Place them in an airtight container. This helps keep them fresh. You can store them in the fridge for up to four days. Make sure the container is sealed properly. This will prevent them from drying out or absorbing other odors. If you want to save them for later, freezing is a great option. First, let the stacks cool completely. Then, wrap each stack in plastic wrap. After that, place them in a freezer-safe bag or container. This method helps keep the flavor intact. You can freeze them for up to three months. When ready to eat, thaw them overnight in the fridge. To reheat your eggplant stacks, the oven is best. Preheat your oven to 350°F (175°C). Place the stacks on a baking sheet. Cover with foil to keep them moist. Heat for about 20 minutes. If you prefer a crispy top, remove the foil for the last five minutes. Always check the center to ensure it's hot. Enjoy your dish warm and delicious! Yes, you can prepare Eggplant Parmesan Stacks ahead of time. Here are some tips: - Slice and Salt: Prepare the eggplants and salt them. This helps remove moisture. - Bread and Fry: Bread and fry the eggplant slices. Let them cool. - Assemble and Refrigerate: Layer the stacks in a baking dish. Cover and refrigerate for up to 24 hours. - Bake Before Serving: When ready to eat, bake at 375°F (190°C) until hot and bubbly. To keep your eggplant crispy, use these techniques: - Salt the Eggplant: Salting helps draw out excess moisture. Rinse and dry well afterward. - Fry Properly: Use hot oil. Fry until golden brown on both sides. Don't overcrowd the pan. - Cool on Paper Towels: After frying, place the slices on paper towels to absorb extra oil. Eggplant Parmesan Stacks pair well with: - Salad: A light green salad with vinaigrette complements the rich stacks. - Bread: Serve with garlic bread for a hearty meal. - Wine: A glass of Chianti or Pinot Noir enhances the flavors. To get that perfectly melted cheese, consider these tips: - Use Fresh Cheese: Fresh mozzarella melts better than pre-shredded cheese. - Layer Properly: Distribute cheese evenly between layers for consistent melting. - Bake Covered: Cover the dish with foil for the first half of baking. This helps the cheese melt before it browns. Try these ideas to make your Eggplant Parmesan Stacks truly delicious. For the full recipe, check out the detailed instructions above! In this blog post, we covered how to make delicious Eggplant Parmesan Stacks. We went through the key ingredients, such as eggplants, marinara sauce, and cheese. You learned the important steps to prepare, bread, and cook the eggplants. We also shared helpful tips for perfect frying and serving. Now, you can enjoy this dish any time and impress others. With various options and storage tips, you can customize the stacks to your taste. Enjoy your cooking journey with Eggplant Parmesan Stacks!

15. Eggplant Parmesan Stacks

Indulge in a delicious twist on a classic with these Eggplant Parmesan Stacks! This easy recipe features layers of crispy, breaded eggplant, rich marinara sauce, and gooey mozzarella and Parmesan cheese. Perfect for a fun dinner or special occasion, these stacks are sure to impress. Ready to dive into this mouthwatering dish? Click through for step-by-step instructions and tips for perfecting your Eggplant Parmesan Stacks!
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Ingredients
  

2 medium eggplants, sliced into 1/2 inch rounds

1 cup all-purpose flour

2 large eggs, beaten

2 cups breadcrumbs

2 cups marinara sauce

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Fresh basil leaves for garnish

Olive oil for frying

Instructions
 

Prepare the Eggplants: Begin by slicing the eggplants into 1/2 inch thick rounds. Sprinkle salt evenly on both sides of each slice. Allow them to rest for about 30 minutes—this process will help to draw out excess moisture and bitterness. After 30 minutes, rinse the slices under cold water and gently pat them dry with paper towels.

    Set Up Breading Station: Arrange three shallow dishes in a line. In the first dish, place the all-purpose flour. In the second dish, beat the eggs until smooth. In the third dish, combine the breadcrumbs with dried oregano, dried basil, salt, and pepper. Mix well to ensure even seasoning.

      Bread the Eggplant Slices: Take each eggplant slice and dredge it in the flour, ensuring it is thoroughly coated. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the slice with the seasoned breadcrumbs, pressing lightly to adhere. Set the breaded eggplant slices on a baking sheet, ready for frying.

        Fry Eggplant Slices: Heat a generous amount of olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the breaded eggplant slices in batches. Fry each slice for about 3-4 minutes on each side or until they turn a golden brown. Once cooked, transfer the slices to a plate lined with paper towels to drain any excess oil.

          Assemble the Stacks: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce to prevent sticking. Begin stacking your eggplant by placing one slice in the dish, followed by a spoonful of marinara sauce, then a sprinkle of mozzarella and Parmesan cheese. Repeat this layering process, creating stacks that are approximately 3-4 layers high.

            Top and Bake: For the final layer, spread a generous amount of marinara sauce and a substantial topping of both mozzarella and Parmesan cheese. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.

              Garnish and Serve: Once baked, remove from the oven and allow the dish to cool slightly. Garnish your eggplant Parmesan stacks with fresh basil leaves for a pop of color and flavor before serving.

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

                  - Presentation Tips: Serve the stacks in individual portions on plates, drizzling a little extra marinara sauce around the base for decoration, and finish with a sprig of fresh basil for an elegant touch.