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- 2 medium eggplants, sliced into 1/2-inch rounds - 1 cup all-purpose flour - 3 large eggs, beaten - 2 cups breadcrumbs (preferably Italian seasoned) - 2 cups marinara sauce - 3 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Olive oil for frying - Salt and pepper to taste Eggplant Parmesan Stacks are a tasty dish that combines layers of flavor. Each ingredient plays a key role in creating a delicious meal. The eggplant is the star here. It soaks up flavors and has a great texture. The flour helps with the breading, giving it a nice crunch. You will use eggs to help the breadcrumbs stick. I like to use Italian seasoned breadcrumbs for extra flavor. Marinara sauce adds a rich, tangy taste, while mozzarella and Parmesan cheeses bring a creamy, cheesy goodness. Dried oregano and garlic powder add depth to the flavor. Olive oil is important for frying, giving that crispy finish. Finally, salt and pepper will enhance the taste of everything. This is a simple list, yet each item is important. If you want to see the full recipe, check out the Eggplant Parmesan Stacks section. Prepare your ingredients and get ready to create something wonderful! First, we need to prepare the eggplant. Start by slicing the eggplant into 1/2-inch rounds. Next, sprinkle salt on both sides of each slice. This step draws out moisture and removes bitterness. Let them rest for 30 minutes. After that, pat the slices dry with a clean towel. This will help them fry better. Now it’s time to set up your breading station. Grab three shallow dishes. In one, add all-purpose flour. In the next, beat three large eggs. In the last dish, mix breadcrumbs with oregano, garlic powder, salt, and pepper. This mix gives great flavor. Now for the fun part: breading! Take a slice of eggplant and dredge it in flour. Make sure to coat it evenly. Next, dip the floured slice into the beaten eggs. Let the excess egg drip off. Finally, coat it in the breadcrumb mixture. Press gently to ensure the breadcrumbs stick well. Repeat this for all the eggplant slices. For cooking, heat olive oil in a large skillet over medium heat. You want enough oil to cover the bottom. When the oil is hot, add the breaded eggplant slices in batches. Fry each side for about 3-4 minutes. Look for a golden brown color. Once done, remove them and place on paper towels to drain excess oil. It’s assembly time! Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom. Then, layer half of the fried eggplant slices over the sauce. Next, spoon half of the remaining marinara sauce over the eggplant. Sprinkle half of the mozzarella and Parmesan cheese on top. Repeat this layering with the rest of the eggplant, sauce, and cheese. Now, let’s bake! Place the assembled dish into the preheated oven. Bake for 25-30 minutes. You’ll know it’s ready when the cheese is bubbling and golden. Once baked, let it cool for a few minutes. This helps with slicing. For the full recipe, refer to the earlier section. To get the best texture, start with fresh eggplants. Look for ones that feel firm and have smooth skin. Slice them into 1/2-inch rounds. Salting the slices helps remove excess moisture. This step is key to avoiding sogginess later. After salting, let them sit for 30 minutes. Pat them dry with a clean towel. This will ensure your eggplant stays crisp after frying. Eggplant Parmesan Stacks pair well with a simple salad or garlic bread. A light arugula salad adds a fresh touch. For presentation, stack the layers high on a plate. Drizzle with olive oil and sprinkle with fresh basil. This adds color and boosts flavor. Use a large serving spoon for easy sharing. One common mistake is overcooking the eggplant. It should be golden brown, not dark brown. Undercooking can make it tough. Pay close attention while frying. Also, watch for assembly errors. Make sure to layer evenly. If you skip layers, some bites might lack flavor. Follow the layering instructions closely for the best results. {{image_2}} For a vegan twist on eggplant Parmesan stacks, you can swap out the cheese and eggs easily. Use cashew cheese or a store-bought vegan cheese. For the eggs, try a mixture of ground flaxseed and water. This mix binds well and adds a nutty flavor. When it comes to breadcrumbs, choose plant-based options. You can use crushed cornflakes or panko that is labeled vegan. This keeps your dish light and crunchy while staying true to vegan ideals. Want to add some protein? Chicken or sausage works great. You can layer cooked, sliced chicken breast or Italian sausage between the eggplant slices. This adds a hearty element to the dish. Make sure to season the protein well to enhance the overall flavor of the stacks. To boost the flavor, think about adding fresh herbs. Basil and parsley are great choices. You can mix these into the marinara sauce for extra depth. If you're feeling adventurous, restart the sauce with different spices. Try adding red pepper flakes for heat or a splash of balsamic vinegar for sweetness. Each adjustment can transform your dish and make it uniquely yours. To store your Eggplant Parmesan Stacks, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to four days. If you want to store them longer, freeze them. Wrap each stack in plastic wrap, then place them in a freezer bag. They will last for about three months in the freezer. When reheating, avoid losing quality. The best method is to use the oven. Preheat your oven to 350°F (175°C). Place the stacks on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes, or until hot. You can also use a microwave, but the oven keeps the texture nice. Eggplant Parmesan Stacks can last in the fridge for four days. If frozen, they can last up to three months. After that, they may lose taste and texture. Always check for any signs of spoilage before eating. Enjoy your delicious layers of flavor! If you're looking for the full recipe, refer to the section above. When picking an eggplant, look for a few signs of ripeness: - The skin should be smooth and shiny. - Choose eggplants that feel heavy for their size. - Gently press the skin; it should spring back. - Avoid any eggplant with soft spots or blemishes. Fresh eggplants have a bright color, often purple or green. They should smell earthy, not sour. Yes, you can prepare Eggplant Parmesan Stacks in advance. Here’s how: 1. Cook the breaded eggplant as guided in the recipe. 2. Layer the eggplant with sauce and cheese in a baking dish. 3. Cover with plastic wrap and store in the fridge for one day. 4. When ready, bake it straight from the fridge. Add a few extra minutes to the cook time. This makes it easy for busy days. You can make this dish gluten-free. Here are some options: - Use gluten-free flour instead of all-purpose flour. - Look for gluten-free breadcrumbs at the store. - You can also make your own breadcrumbs from gluten-free bread. These swaps work well and keep the dish tasty. To check if your Eggplant Parmesan Stacks are done, look for these signs: - The cheese should be bubbling and golden on top. - Insert a fork into the eggplant; it should be soft and tender. - If you see a little sauce bubbling around the edges, that’s a good sign. These cues ensure that your dish is ready to enjoy! Eggplant Parmesan is a fun dish to make at home. We covered the key ingredients, step-by-step tips, and common mistakes. I shared variations for different diets, too. Remember, salting your eggplant is key to great texture. Serve it fresh with sides you love. Proper storage can help you enjoy leftovers later. Cook this dish well, and you’ll impress everyone. Enjoy trying out these tips!

Eggplant Parmesan Stacks

Elevate your dinner game with these mouthwatering Eggplant Parmesan Stacks! This layered dish features crispy fried eggplant rounds smothered in rich marinara and gooey mozzarella, making it a perfect comfort meal. With easy steps to follow, you'll have this delicious recipe ready in just 1 hour! Click to explore the full recipe and impress your family and friends with this tasty twist on a classic favorite.
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Ingredients
  

2 medium eggplants, sliced into 1/2-inch rounds

1 cup all-purpose flour

3 large eggs, beaten

2 cups breadcrumbs (preferably Italian seasoned)

2 cups marinara sauce

3 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 teaspoon dried oregano

1 teaspoon garlic powder

Fresh basil leaves for garnish

Olive oil for frying

Salt and pepper to taste

Instructions
 

Begin by prepping the eggplant. Sprinkle the sliced eggplant rounds with salt and let them sit for 30 minutes to draw out moisture. Pat them dry with a clean towel.

    Set up a breading station with three shallow dishes: one with flour, one with beaten eggs (whisked), and one with breadcrumbs mixed with garlic powder, oregano, salt, and pepper.

      Dredge each eggplant slice in flour, then dip it in the eggs, and finally coat it in breadcrumbs, ensuring an even layer.

        In a large skillet, heat a few tablespoons of olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.

          Preheat your oven to 375°F (190°C).

            In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices over the sauce.

              Top the eggplant with half of the remaining marinara sauce, followed by a layer of mozzarella and a sprinkle of Parmesan cheese. Repeat the layering process with the remaining eggplant, sauce, mozzarella, and Parmesan.

                Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbling and golden.

                  Let it cool for a few minutes before slicing. Garnish with fresh basil leaves before serving.

                    Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4-6