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- Eggplants and cheeses: You need 2 medium eggplants. They should be sliced into 1/2-inch rounds. For cheese, use 2 cups of fresh mozzarella and 1/2 cup of grated Parmesan. - Breading ingredients: Prepare 1 cup of all-purpose flour, 2 large beaten eggs, and 1 cup of breadcrumbs. You can use seasoned breadcrumbs for extra flavor. - Marinara sauce and seasonings: Use 1 cup of marinara sauce. Add salt and pepper to taste for seasoning. - Variations on cheeses: You can mix cheeses like provolone or fontina for a different taste. - Herbs and spices to enhance taste: Fresh herbs like basil and oregano work well. Try adding garlic powder or red pepper flakes for a kick. - Calories per serving: Each serving has about 400 calories. - Breakdown of macronutrients: Expect around 20 grams of protein, 30 grams of carbs, and 25 grams of fat. This serves as a hearty meal packed with flavor. For the complete cooking method, refer to the Full Recipe. To start, sprinkle salt on the eggplant slices. This step is vital. It draws out moisture and bitterness. Let the slices sit for about 30 minutes. After that, rinse them well and pat them dry with paper towels. This process helps improve flavor and texture in your Eggplant Parmesan Stacks. Next, set up a breading station. You need three shallow dishes. Fill one with flour, the second with beaten eggs, and the third with breadcrumbs. Take each eggplant slice and coat it well. First, dip it in flour to dry it. Then, coat it in egg. Finally, roll it in the breadcrumbs. Press gently to make sure the crumbs stick. Now it's time to fry the eggplant slices. Heat olive oil in a large skillet over medium-high heat. Add the breaded slices in batches. Fry each slice for about 3-4 minutes on each side. You want them golden brown and crispy. Drain the fried slices on paper towels to remove excess oil. This step makes a big difference in texture. Preheat your oven to 375°F (190°C). In an oven-safe dish, begin layering your stacks. Start with one fried eggplant slice. Add a spoonful of marinara sauce on top. Then, place a few slices of mozzarella cheese. Sprinkle some Parmesan cheese and add chopped basil. Repeat this layering until you use all the ingredients. Make sure to finish with mozzarella and Parmesan on top for a nice golden crust. Once you've assembled your stacks, place them in the oven. Bake for 25-30 minutes. Look for the cheese to be melted and bubbly. This is the sign that your Eggplant Parmesan Stacks are done. Enjoy the rich flavors and textures in every bite. For the complete recipe, check the Full Recipe section. To make great Eggplant Parmesan stacks, avoid sogginess. Here are some tips: - Salt the Eggplant: Sprinkle salt on the slices. Let them sit for 30 minutes. This removes moisture and bitterness. - Dry Well: Rinse and pat the slices dry after salting. This step is key for crispiness. - Fry in Batches: Don’t crowd the pan. Fry a few slices at a time. This ensures even frying and a golden crust. Pair your stacks with tasty sides: - Fresh Salad: A simple green salad adds a nice crunch. - Garlic Bread: Warm, crusty garlic bread complements the dish well. - Roasted Veggies: Roasted seasonal vegetables enhance the meal's flavor. To keep leftovers fresh: - Store in an Airtight Container: Use a container to seal in flavor. Refrigerate for up to three days. - Reheat in the Oven: For best results, reheat in the oven at 350°F (175°C). Bake for about 15 minutes. This helps keep the cheese melty and the eggplant crisp. For the complete recipe, check out the Full Recipe section. {{image_2}} You can boost the nutrition of your Eggplant Parmesan Stacks. Try adding vegetables like spinach or zucchini. These options add color and taste, making the dish more vibrant. You can also use gluten-free breadcrumbs if you need a gluten-free option. Ground nuts or crushed cornflakes work well too. The sauce can change the dish's flavor. You might try using pesto instead of marinara. This gives a fresh taste. Barbecue sauce is another fun choice if you want something sweet and smoky. For cheese, mix mozzarella with gouda or feta cheese. Each cheese adds a unique flavor, making your stacks even more special. You don’t have to stick to just stacks. You can layer the ingredients lasagna-style in a baking dish. This makes serving easier and looks great! For toppings, consider fresh herbs like parsley or a sprinkle of chili flakes for heat. A drizzle of balsamic glaze adds a nice touch too. Looking for more ideas? Check out the Full Recipe for even more ways to enjoy Eggplant Parmesan Stacks! You can try a few options if you need a substitute for breadcrumbs. Gluten-free breadcrumbs work well. You can find them in many stores. Another option is crushed cornflakes. They add a nice crunch. You could also use ground nuts like almonds or walnuts. They offer a unique flavor. Salting the eggplant helps remove excess moisture. Slice the eggplant and sprinkle salt on both sides. Let it sit for about 30 minutes. This draws out water and bitterness. Afterward, rinse the slices under cold water. Pat them dry with a towel. This step is key for a tasty dish. Yes, you can prep these stacks in advance. You can bread the eggplant and fry it earlier. Store the fried slices in the fridge. You can layer the stacks in an oven-safe dish. Cover them tightly with plastic wrap. This keeps them fresh until you are ready to bake. You can freeze these stacks for later. Assemble the stacks but do not bake them. Wrap the dish tightly in foil or plastic wrap. This prevents freezer burn. When you are ready to eat, thaw them overnight in the fridge. Bake as directed in the Full Recipe. This keeps the taste fresh and delicious. To make Eggplant Parmesan Stacks, you need the following ingredients: - 2 medium eggplants, sliced into 1/2-inch rounds - 1 cup all-purpose flour - 2 large eggs, beaten - 1 cup breadcrumbs (can use seasoned for added 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 You can follow these steps for the full recipe: 1. Prepare the Eggplant: Sprinkle salt on the eggplant slices. Let them sit for 30 minutes. This draws out moisture. Rinse and pat dry. 2. Set Up Breading Station: Place flour in a dish, beaten eggs in another, and breadcrumbs in a third. 3. Bread the Eggplant: Dip each slice in flour, then in eggs, and then coat with breadcrumbs. Press gently. 4. Fry the Eggplant: Heat olive oil in a large skillet. Add breaded slices in batches. Fry for 3-4 minutes each side until golden. Drain on paper towels. 5. Assemble the Stacks: Preheat your oven to 375°F (190°C). In an oven-safe dish, layer fried eggplant, marinara, mozzarella, Parmesan, and basil. Repeat until all are used. Finish with mozzarella and Parmesan. 6. Bake: Bake for 25-30 minutes. Look for melted, bubbly cheese. 7. Serve: Cool slightly before slicing into squares. Add more basil if desired. - Preparation Time: 45 minutes - Cooking Duration: 30 minutes - Total Time: 1 hour 15 minutes This recipe makes 4 servings. Each serving is packed with flavor and nutrients. Enjoy the taste of eggplant, cheese, and herbs. You’ve learned how to make great Eggplant Parmesan Stacks. We covered essential ingredients, flavorful options, and easy cooking steps. Remember to salt and dry your eggplants for the best taste. Explore variations like adding vegetables or different sauces to make it your own. Don’t forget tips for perfecting the dish and storing leftovers. With this knowledge, you can create a delicious meal that impresses everyone. Enjoy your cooking journey!

Eggplant Parmesan Stacks

Discover the deliciousness of Eggplant Parmesan Stacks! This recipe transforms eggplant into a mouthwatering dish that's perfect for any occasion. With layers of crispy fried eggplant, rich marinara, and ooey-gooey mozzarella, it's a crowd-pleaser. Ideal for both vegetarians and cheese lovers, these stacks are easy to make and packed with flavor. Click through to explore this irresistible recipe and impress your family and friends!
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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 (can use seasoned for added 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: Sprinkle the eggplant slices with salt and let them sit for about 30 minutes. This will draw out excess moisture and bitterness. Rinse and pat dry with paper towels.

    Set Up Breading Station: Place the flour in a shallow dish, the beaten eggs in another, and the breadcrumbs in a third dish.

      Bread the Eggplant: Dip each eggplant slice first in flour, then in the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.

        Fry the Eggplant: In a large skillet, heat olive oil over medium-high heat. Add the breaded eggplant slices in batches, frying for about 3-4 minutes on each side until golden brown. Drain on paper towels.

          Assemble the Stacks: Preheat your oven to 375°F (190°C). In an oven-safe dish, start layering: place one fried eggplant slice, add a spoonful of marinara sauce, a few slices of mozzarella cheese, a sprinkle of Parmesan, and some basil. Repeat the layering until all ingredients are used, finishing with mozzarella and Parmesan on top.

            Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

              Serve: Allow to cool slightly before slicing into squares for serving. Garnish with additional fresh basil if desired.

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