Eggplant Parmesan Stacks Recipe

This Eggplant Parmesan Stack recipe speaks to my soul because it’s a perfect blend of comfort and sophistication, with its crispy layers and gooey cheese harmonizing like a dream. Plus, there’s something incredibly satisfying about transforming simple ingredients into such an impressive and delicious dish, making me feel like a total kitchen rockstar.

I love constructing stacks of Eggplant Parmesan, a dish that is delectable and layered, with each stratum offering something different. For me, there are few cooking tasks more pleasing than meticulously salting and stacking the tender rounds of eggplant that have been cut just so.

When the work of assembling and frying the eggplant is done, I feel a sense of satisfaction that only good, nourishing food can inspire.

Ingredients

Eggplant: Low in calories, high in fiber, beneficial for cardiovascular wellness.

Tomato Sauce: Abundant in antioxidants; bolsters immune system.

Cheese made from mozzarella: Protein and calcium source; creamy.

Parmesan cheese is high in calcium and offers a delicious, salty umami flavor.

Healthy Fats, Flavor, and Texture: Olive oil contains healthy fats.

It also contains flavor and provides a texture that adds to the deliciousness of food.

Ingredient Quantities

• 2 medium eggplants, sliced into 1/2 inch rounds
• Salt, for sprinkling on eggplant slices
• 2 cups marinara sauce
• 3 cups shredded mozzarella cheese
• 1 cup freshly grated Parmesan cheese
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups panko breadcrumbs
• 1 teaspoon dried Italian seasoning
• 1/2 cup olive oil, for frying
• Fresh basil leaves, for garnish

Instructions

1. Position the eggplant slices on a baking sheet, ensuring that they do not touch. Sprinkle the slices with salt, being sure to distribute it evenly and generously over both sides. Set a timer for 30 minutes and let the eggplant bathe in the briny mixture; this will draw out excess moisture and help to season the eggplant.

2. Set your oven to 375°F (190°C). Take a baking sheet and line it with parchment paper.

3. Establish a breading station by preparing three shallow bowls: fill one with flour, fill another with beaten eggs, and fill the third with panko breadcrumbs that have been mixed with Italian seasoning.

4. Flour each slice of eggplant, then dip in egg, and cover with the panko breadcrumb mix, pressing gently to adhere.

5. In a large skillet, over medium heat, warm the olive oil. Working in batches, add the eggplant slices to the skillet and fry until golden brown, about 3-4 minutes per side. Transfer to a plate lined with paper towels to soak up some of the oil.

6. Place a baking sheet; next, take a spoonful of marinara sauce and spread it onto the baking sheet. On top of that, lay an eggplant slice. Follow this with another spoonful of marinara sauce, then add a sprinkle of mozzarella and Parmigiano-Reggiano. Repeat the process to make three stacks, each with three slices of eggplant.

7. Transfer the stacks carefully to the prepared baking sheet. Bake until the cheese is melted and starting to brown and the bottom of each stack is crispy, about 15 minutes.

8. Place in the preheated oven to bake for 20-25 minutes, or until the cheese has melted and is bubbling.

9. Take the stacks out of the oven and allow them to cool for several minutes prior to serving.

10. Before serving, add fresh basil leaves for an extra flourish. Then dig in and enjoy your warm Eggplant Parmesan Stacks.

Equipment Needed

1. Baking sheet
2. Parchment paper
3. Shallow bowls (3)
4. Skillet
5. Plate
6. Paper towels
7. Spoon
8. Knife (for slicing eggplant)
9. Cutting board
10. Timer
11. Oven
12. Stove
13. Tongs or spatula (for flipping eggplant in skillet)

FAQ

• Can I make Eggplant Parmesan Stacks ahead of time?You can indeed ready the eggplant slices and layer them with sauce and cheese, then chill them for up to 24 hours before putting them in the oven.
• How do I prevent the eggplant from becoming soggy?The process of salting the eggplant slices and permitting them to drain reduces the extraneous water and helps retain the integrity of the dish during cooking.
• Can I use a different cheese besides mozzarella and Parmesan?Of course, you can use other melting cheeses such as provolone or fontina if you want a different flavor.
• Is there a gluten-free option for this recipe?You can make this dish suitable for a gluten-free diet by using gluten-free breadcrumbs and flour.
• Can I bake the eggplant instead of frying?Indeed, the eggplant slices can be baked at 400°F (200°C) until they are golden and crisp, instead of frying them in oil.

Substitutions and Variations

Eggplant: If you don’t have eggplant, you can substitute zucchini slices.
Marinara sauce: Use tomato sauce or crushed tomatoes with herbs added.
Mozzarella cheese: Substitute provolone or Monterey Jack cheeses.
All-purpose flour: For a gluten-free option, substitute with gluten-free flour.
Panko breading: Use regular breading or crushed cornflakes for a different texture.

Pro Tips

1. Salting Technique After salting the eggplant slices in step 1, place them in a colander set over a sink or bowl. This allows the excess moisture to drain away more effectively, preventing sogginess during cooking.

2. Panko Toasting For an extra crispy coating, toast the panko breadcrumbs in the oven for a few minutes before using them in the breading station. This will give your eggplant a deeper golden color and a satisfying crunch.

3. Oil Temperature Ensure the olive oil is properly heated before adding the eggplant slices to the skillet. You can test by dropping a small piece of bread into the oil; if it sizzles immediately, the oil is ready. This helps avoid greasy eggplant by achieving a quick, crispy fry.

4. Layering Cheese When layering the mozzarella and Parmesan cheese, mix them together beforehand. This ensures an even melt and combines the flavors more thoroughly, enhancing the overall taste of the dish.

5. Herb Infusion Consider adding fresh basil or a pinch of red pepper flakes to the marinara sauce before spreading it on the eggplant stacks. This will enhance the flavor profile, adding depth and a hint of spice.