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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.

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

Find it online: https://tastybella.com/cheesy-eggplant-parmesan-stacks-recipe/