Cheesy Eggplant Parmesan Stacks Recipe

ByMaya bella
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Introduction

Cheesy Eggplant Parmesan Stacks are a delicious twist on a classic favorite. Layers of crispy eggplant, marinara sauce, and melty cheese come together to create a comforting and impressive dish perfect for any dinner.

A tall stack of four layers sits on a white plate with a white marbled surface beneath. The bottom layer is a golden, crispy fried round of eggplant with a rough, crunchy texture. On top of this is a layer of melted white mozzarella cheese with a smooth, soft look, partially covered by chunky, bright red marinara sauce. Above the sauce is another fried eggplant round, golden brown and crispy on the edges. This is followed by another thin layer of melted mozzarella cheese and sauce peeking through. The third layer is again fried eggplant, golden and crispy, slightly charred on the edges, topped with a final, thick fried eggplant round dressed with marinara sauce, a sprinkle of grated white cheese, and fresh chopped green basil leaves scattered on top and around the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 medium globe eggplants (sliced into ½-inch rounds)
  • 1 tablespoon salt
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk
  • 2 cups Italian breadcrumbs
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon black pepper
  • ½ cup olive oil (for frying or cooking spray if baking)
  • 3 cups marinara sauce
  • 12 ounces fresh mozzarella (sliced)
  • ½ cup grated Parmesan cheese
  • ¼ cup fresh basil leaves
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Step 1: Slice the eggplants into ½-inch thick rounds. Sprinkle both sides with salt and place them on paper towels. Let them rest for 30 minutes to draw out excess moisture.
  2. Step 2: Pat the eggplant slices completely dry with paper towels.
  3. Step 3: Preheat the oven to 375°F (190°C).
  4. Step 4: Prepare three shallow bowls. Add the flour to the first bowl. Whisk together the eggs and milk in the second bowl. In the third bowl, combine the Italian breadcrumbs, panko breadcrumbs, ½ cup Parmesan cheese, garlic powder, Italian seasoning, and black pepper.
  5. Step 5: Coat each eggplant slice in flour, dip it into the egg mixture, then press it into the breadcrumb mixture until evenly coated.
  6. Step 6: Heat the olive oil in a large skillet over medium heat. Fry the eggplant slices for 3 to 4 minutes per side until golden brown and crispy. Transfer them to a paper towel-lined plate to drain. Alternatively, bake the breaded eggplant at 425°F for 25 minutes, flipping halfway through.
  7. Step 7: Spread a thin layer of marinara sauce on the bottom of a baking dish.
  8. Step 8: Place one eggplant slice in the dish. Spoon a little marinara sauce over the top, add a slice of mozzarella, and sprinkle with Parmesan cheese.
  9. Step 9: Repeat the layers with another eggplant slice, marinara, mozzarella, and Parmesan. Finish with a third eggplant slice, a spoonful of marinara, and a generous layer of mozzarella and Parmesan.
  10. Step 10: Repeat the process to create the remaining stacks.
  11. Step 11: Bake for 15 to 20 minutes, or until the cheese is melted and bubbling. Broil for 1 to 2 minutes if desired for a golden brown top.
  12. Step 12: Let the stacks rest for 5 minutes before serving.
  13. Step 13: Garnish with fresh basil, chopped parsley, and additional Parmesan cheese before serving.

Tips & Variations

  • For a lighter version, bake the breaded eggplant instead of frying.
  • Use fresh herbs like oregano or thyme in the breadcrumb mix for extra flavor.
  • Try substituting mozzarella with provolone or fontina for a different cheesy twist.
  • Serve with a side of garlic bread or a simple green salad for a complete meal.

Storage

Store leftover stacks in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the crispy texture. Avoid microwaving, as it may make the breading soggy.

How to Serve

A tall stack of four fried, golden brown, crispy eggplant slices, each layered with melted white cheese and bright red tomato sauce dripping slightly down the sides. The top layer is garnished with finely chopped fresh green basil leaves and a light dusting of grated white cheese. The stack sits on a white plate, placed on a white marbled surface, with scattered pieces of green basil around it, enhancing the fresh look. The textures show crispy breading on the eggplant and soft, gooey cheese blending with the rich tomato sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the eggplant slices ahead of time?

Yes, you can bread the eggplant slices and keep them refrigerated for a few hours before frying or baking. Just cover them well to prevent drying out.

What can I use instead of fresh mozzarella?

If fresh mozzarella is not available, you can use shredded mozzarella or other melting cheeses like provolone or fontina for a similar texture and flavor.

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Cheesy Eggplant Parmesan Stacks Recipe

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★★★★★

4.7 from 75 reviews

Cheesy Eggplant Parmesan Stacks feature tender, crispy breaded eggplant slices layered with rich marinara sauce, fresh mozzarella, and Parmesan cheese. This delicious Italian-inspired vegetarian dish is perfect as a hearty main course, combining textures and flavors with fresh herbs for a delightful meal.

  • Author: Maya
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Scale

Eggplant Preparation

  • 2 medium globe eggplants (sliced into ½-inch rounds)
  • 1 tablespoon salt

Breading

  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk
  • 2 cups Italian breadcrumbs
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon black pepper
  • ½ cup olive oil (for frying or cooking spray if baking)

Assembly and Serving

  • 3 cups marinara sauce
  • 12 ounces fresh mozzarella (sliced)
  • ½ cup grated Parmesan cheese
  • ¼ cup fresh basil leaves
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Prepare the Eggplant: Slice the eggplants into ½-inch thick rounds. Sprinkle both sides evenly with salt and place them on paper towels. Let them rest for 30 minutes to draw out excess moisture and reduce bitterness.
  2. Dry the Eggplant Slices: After resting, pat the eggplant slices completely dry using paper towels to ensure the breading adheres well.
  3. Preheat Oven: Set your oven to 375°F (190°C) to prepare for the final baking step.
  4. Set Up Breading Stations: Prepare three shallow bowls — add flour to the first, whisk eggs and milk in the second, and combine Italian breadcrumbs, panko breadcrumbs, ½ cup Parmesan cheese, garlic powder, Italian seasoning, and black pepper in the third.
  5. Coat the Eggplant: Dredge each eggplant slice in flour, then dip into the egg mixture, and finally press into the breadcrumb mixture until fully coated.
  6. Cook the Eggplant Slices: Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices for 3 to 4 minutes on each side until golden brown and crispy. Transfer to paper towels to drain excess oil. Alternatively, bake coated slices at 425°F for 25 minutes, flipping halfway, using cooking spray instead of frying.
  7. Prepare Baking Dish: Spread a thin layer of marinara sauce on the bottom of a baking dish to prevent sticking and add flavor.
  8. Assemble Stacks: Place one fried eggplant slice in the dish, spoon marinara sauce over it, add a slice of mozzarella, and sprinkle with Parmesan cheese.
  9. Build Additional Layers: Repeat layering with another eggplant slice, more marinara, mozzarella, and Parmesan. Finish with a third eggplant slice topped with marinara and a generous layer of mozzarella and Parmesan cheese.
  10. Make Remaining Stacks: Repeat the stacking process to use all the prepared eggplant slices and ingredients.
  11. Bake the Stacks: Bake the assembled stacks for 15 to 20 minutes until the cheese is melted and bubbly. For a golden brown top, broil for 1 to 2 minutes, watching carefully to prevent burning.
  12. Rest Before Serving: Allow the stacks to rest for 5 minutes to set and cool slightly for easier serving.
  13. Garnish and Serve: Garnish each stack with fresh basil leaves, chopped parsley if using, and additional grated Parmesan cheese for extra flavor and presentation.

Notes

  • Salting the eggplant helps to remove excess moisture and bitterness for a better texture and flavor.
  • You can fry or bake the eggplant slices depending on your preference for a lighter or richer dish.
  • Using a combination of Italian and panko breadcrumbs ensures a crispy coating.
  • Letting the stacks rest before serving helps the layers to set and makes serving easier.
  • Basil and parsley add fresh herbal notes but can be omitted if unavailable.
  • Watch carefully during broiling to avoid burning the cheese topping.

Keywords: Eggplant Parmesan, Cheesy Eggplant, Vegetarian Italian Recipe, Breaded Eggplant Stacks, Italian Main Dish

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