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Eggplant Parmesan Stacks

Amateur kitchen, taken with iPhone 14. Close-up slight angle of freshly prepared Eggplant Parmesan Stacks on white plate. Mouthwatering --ar 4:3 --style raw --s 243
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Delight in these flavorful Eggplant Parmesan Stacks—crispy breaded eggplant layered with rich marinara, melted mozzarella, and Parmesan for a classic Italian-inspired dish perfect for dinner.

Ingredients

Scale
  • 2 medium eggplants, sliced into 1/2-inch rounds
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups Italian-style breadcrumbs
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves, chopped
  • Salt and pepper to taste
  • Olive oil for frying

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Season eggplant slices with salt and let sit for 20 minutes to draw out moisture. Pat dry.
  3. Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
  4. Dredge each eggplant slice first in flour, then egg, and finally coat with breadcrumbs.
  5. Heat olive oil in a large skillet over medium heat. Fry eggplant slices until golden brown, about 2-3 minutes per side. Drain on paper towels.
  6. In a baking dish, spread a thin layer of marinara sauce. Layer fried eggplant slices, spoon marinara sauce over each, sprinkle mozzarella and Parmesan cheese, and repeat layers to make 3 stacks.
  7. Bake in the oven for 20 minutes until cheese is bubbly and golden.
  8. Garnish with fresh basil before serving.

Notes

For a lighter version, try baking the breaded eggplant slices instead of frying them. Serve with a side salad or garlic bread for a complete meal.

Find it online: https://foodnarrative.com/eggplant-parmesan-stacks/