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- 2 medium eggplants, sliced into 1/2-inch rounds - 1 cup all-purpose flour - 2 large eggs, beaten - 1 cup breadcrumbs (seasoned optional for enhanced flavor) - 1 cup marinara sauce - 2 cups fresh mozzarella cheese, sliced - 1/2 cup grated Parmesan cheese - 1/4 cup fresh basil leaves, chopped - Olive oil, for frying - Salt and pepper, to taste - Additional spices (garlic powder, oregano) - Vegan cheese alternatives for a dairy-free option When you gather your ingredients, choose fresh eggplants. Look for firm ones without blemishes. These will give your dish great texture and taste. The flour, eggs, and breadcrumbs create a crunchy crust. You can add extra spices to the breadcrumbs for more flavor. For the cheese, use fresh mozzarella for its creamy melt. The Parmesan adds a nice sharpness. Basil brings a fresh note that brightens every bite. If you need a dairy-free option, there are many vegan cheeses available. They can work well and still taste great. You can find the full recipe to guide you in making these delicious Eggplant Parmesan Stacks. Enjoy the cooking process! First, slice the eggplants into 1/2-inch rounds. Generously sprinkle each slice with salt. This step helps draw out moisture and bitterness from the eggplant. Let them rest in a colander for about 30 minutes. After that, rinse each slice under cold water. Pat them dry with paper towels to remove excess moisture. Next, set up your breading station. Place all-purpose flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third. Take each slice of eggplant and dip it into the flour first. Make sure it’s evenly coated. Then, dip it into the beaten eggs, allowing any extra to drip off. Finally, coat the slice with breadcrumbs. Press gently so they stick well. Now, heat olive oil in a skillet over medium-high heat. Make sure there is enough oil to cover the bottom. Fry each slice in batches to avoid crowding. Cook each side for about 3-4 minutes or until they turn golden brown. Once cooked, transfer them to a plate lined with paper towels. This helps soak up any extra oil. Before assembling, preheat your oven to 375°F (190°C). In an oven-safe baking dish, begin layering your ingredients. Start with one fried eggplant slice. Add a spoonful of marinara sauce on top. Then place a few slices of fresh mozzarella. Sprinkle with grated Parmesan cheese and some chopped basil. Repeat this process until you use all the ingredients. Finish with a layer of mozzarella and a sprinkle of Parmesan on top. Carefully place the assembled dish in the preheated oven. Bake for 25-30 minutes. Keep an eye on it until the cheese is bubbling and golden brown. The aroma will fill your kitchen, making everyone eager to eat. For the complete process, check the Full Recipe. - Use fresh, firm eggplants for best results. - Let the salted eggplant rest long enough to remove bitterness. To pick the best eggplant, look for ones that feel heavy and firm. They should have smooth skin, free of blemishes. When you salt the eggplant, it draws out moisture and bitterness. This helps to make the flavor smooth and sweet. After resting, rinse the slices well and pat them dry. This step makes a big difference. - For extra crunch, double coat the eggplant slices. - Experiment with seasoned breadcrumbs for enhanced flavor. When breading, dip the eggplant slices in flour first, then in eggs, and finally in breadcrumbs. For a crunchier texture, repeat the process. You can also spice up your breadcrumbs. Try adding garlic powder, oregano, or even a pinch of paprika. This small change brings out big flavors. - Use a broiler for a few minutes at the end for extra browning. - Allow the dish to cool slightly before slicing. After baking, turn on the broiler for a couple of minutes. This adds a nice golden color to the cheese. Let the dish cool for a few minutes before slicing. This helps the layers stay together and makes serving easier. For the full recipe, check out the section above. {{image_4}} If you want to keep this dish meat-free, it is easy! You can swap out mozzarella and Parmesan for plant-based cheeses. There are many great options in stores now. They melt well and taste good, too. If you need a gluten-free version, use gluten-free flour and breadcrumbs. This way, everyone can enjoy these tasty stacks. To make your Eggplant Parmesan Stacks even better, think about adding extra flavors. Sautéing mushrooms or spinach is a fantastic choice. These add fun layers of taste and texture. If you like a kick, try adding crushed red pepper flakes to your marinara sauce. This will give each bite a little heat that many will love. When serving your Eggplant Parmesan Stacks, think about what goes well with them. A side salad is always nice. It adds freshness and balances the rich cheese. You might also enjoy some garlic bread on the side. It is perfect for soaking up any leftover marinara. For drinks, try pairing these stacks with a light red wine like Chianti. Its flavor complements the dish very well. You can find the full recipe for Eggplant Parmesan Stacks to create your own delicious meal. After enjoying your Eggplant Parmesan Stacks, let them cool. Transfer the leftovers to an airtight container. They will stay fresh for 3-4 days in the refrigerator. This way, you can savor your delicious meal again! If you want to keep your stacks longer, freezing is a great option. Wrap them tightly in plastic wrap and then in foil. This will protect them from freezer burn. You can freeze them for up to 3 months. Just remember to label them with the date. When you're ready to enjoy your frozen stacks, the oven is best for reheating. Preheat it and place the slices inside until they are hot and bubbly. If you’re in a hurry, you can microwave them. Just ensure they are heated through but may lose some texture. Enjoy every bite! Total time is approximately 1 hour and 15 minutes, including prep and cooking. Yes, you can prepare the stacks up to baking. Just refrigerate and bake before serving. Options include a garden salad, crusty bread, or a light pasta dish. Absolutely! Feel free to substitute with any cheeses you prefer for added flavor. Yes, if you use gluten-free flour and breadcrumbs. Slice into 1/2-inch rounds to ensure even cooking and frying. Eggplant Parmesan Stacks are a tasty dish you can make easily. We discussed all the ingredients, including tips for vegetarian and vegan options. The step-by-step process outlined how to prepare, bread, fry, and bake the eggplant to perfection. Remember to store any leftovers properly or freeze them for later. With this guide, you can enjoy flavorful eggplant stacks any day. Try adding your favorite sides to make it even better. Happy cooking!

Eggplant Parmesan Stacks

Experience a flavorful twist on a classic dish with these irresistible Eggplant Parmesan Stacks! This easy recipe guides you through perfectly breaded and fried eggplant layers, topped with marinara, fresh mozzarella, and Parmesan cheese. Ideal for both weeknight dinners and special gatherings, this dish is sure to impress. Ready to create a delicious meal? Click through to explore the full recipe and start cooking today!
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Ingredients
  

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

1 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs (seasoned optional for enhanced flavor)

1 cup marinara sauce

2 cups fresh mozzarella cheese, sliced

1/2 cup grated Parmesan cheese

1/4 cup fresh basil leaves, chopped

Olive oil, for frying

Salt and pepper, to taste

Instructions
 

Prepare the Eggplant: Generously sprinkle the sliced eggplants with salt and let them rest in a colander for about 30 minutes. This process draws out excess moisture and bitterness. Afterward, rinse the slices under cold water and gently pat them dry with paper towels.

    Set Up Breading Station: Organize your workspace by placing the all-purpose flour in a shallow dish, the beaten eggs in another dish, and the breadcrumbs in a third dish. This will help streamline the breading process.

      Bread the Eggplant: Take each slice of eggplant and dip it into the flour, ensuring it's coated evenly. Next, immerse it in the beaten eggs, allowing any excess to drip off. Finally, coat the slice with breadcrumbs, pressing gently to ensure they adhere well.

        Fry the Eggplant: In a large skillet, heat a generous amount of olive oil over medium-high heat. Working in batches to avoid overcrowding, add the breaded eggplant slices to the skillet. Fry each side for approximately 3-4 minutes until they are golden brown. Once cooked, transfer them to a plate lined with paper towels to drain any excess oil.

          Assemble the Stacks: Preheat your oven to 375°F (190°C). In an oven-safe baking dish, begin layering your ingredients: start with one fried eggplant slice, top it with a spoonful of marinara sauce, and a few slices of fresh mozzarella. Sprinkle with grated Parmesan cheese and some chopped basil. Repeat this layering process until you've used all the ingredients, finishing with a layer of mozzarella and a generous sprinkle of Parmesan on top.

            Bake: Carefully place the assembled dish in the preheated oven. Bake for 25-30 minutes, or until the cheese is bubbling and golden brown on top.

              Serve: Remove the dish from the oven and allow it to cool slightly before slicing it into squares for serving. If desired, garnish with extra fresh basil for a pop of color and flavor.

                Prep Time: 45 minutes | Total Time: 1 hour 15 minutes | Servings: 4