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- 2 large eggplants, sliced into 1/2-inch rounds - 1 cup all-purpose flour - 3 large eggs, beaten - 2 cups breadcrumbs (preferably Italian seasoned) - 3 cups marinara sauce (store-bought or homemade) - 2 cups fresh mozzarella, sliced - 1 cup grated Parmesan cheese - 1 tsp dried oregano - 1 tsp garlic powder - Fresh basil leaves for garnish - Salt and pepper to taste - Olive oil for frying Each ingredient plays a key role in the flavor and texture of the dish. The eggplants provide a soft base and absorb all the delicious sauces. Flour, eggs, and breadcrumbs create a crispy coating that contrasts with the soft eggplant. Marinara sauce adds a tangy layer, while mozzarella and Parmesan offer creamy richness. Dried herbs like oregano and garlic powder enhance the overall taste. For those who want to customize, consider adding layers of sautéed spinach or roasted red peppers. You can swap mozzarella for provolone or use vegan cheese for a plant-based option. Each serving contains around 400-500 calories. This dish is rich in protein and calcium from the cheese. Eggplants are high in fiber, helping digestion. If you are watching your sodium intake, consider reducing the amount of salt in the recipe. You can also use low-sodium marinara sauce to keep it healthier. To make this recipe, you will need the following tools: - A large cutting board for slicing eggplants - Three bowls for the breading station (flour, eggs, breadcrumbs) - A large skillet for frying the eggplant - A baking dish for layering the stacks - A spatula for flipping the eggplant Using a non-stick skillet can help reduce the amount of oil needed. A good-quality baking dish ensures even cooking in the oven. For the full recipe, check the linked instructions. To make Eggplant Parmesan Stacks, start by breading the eggplant slices. First, set up your breading station. Use three bowls: one for flour, one for beaten eggs, and one for breadcrumbs. Mix the breadcrumbs with garlic powder, oregano, salt, and pepper. Next, take each eggplant slice and dip it in the flour. Shake off any extra flour. Then, dip it into the beaten eggs. Finally, coat it well with the breadcrumb mix. This step gives the eggplant a crispy and tasty crust. Now, let’s preheat the oven. Set it to 375°F (190°C) so it is hot and ready when you bake the stacks. Preheating ensures even cooking and helps melt the cheese perfectly. Now it's time to fry the eggplant. In a large skillet, heat about 1/4 inch of olive oil on medium heat. When the oil is hot, add the breaded eggplant slices in batches. Fry them until they are golden brown and crispy. This usually takes about 3-4 minutes on each side. Once fried, drain the eggplant slices on a paper towel. This helps remove any extra oil and keeps them crispy. For layering, grab your baking dish. Start with a layer of marinara sauce at the bottom. Place a layer of fried eggplant slices on top. Then, add more marinara sauce, fresh mozzarella slices, and a sprinkle of Parmesan cheese. Repeat these layers until you use all the ingredients, finishing with marinara, mozzarella, and Parmesan on top. Now it’s time to bake your creation. Place the dish in the preheated oven. Bake it for about 25-30 minutes. Watch closely to see when the cheese gets bubbly and golden. To know when the dish is done, look for bubbling sauce and melted cheese on top. The edges may also start to brown a bit. This means your Eggplant Parmesan Stacks are ready to enjoy! For the full recipe, check out the details above. To make great Eggplant Parmesan Stacks, start by reducing bitterness. One way is to salt the eggplant. Slice it, then sprinkle salt on both sides. Let it sit for about 30 minutes. This draws out moisture and bitterness. Afterward, rinse the slices and pat them dry with a towel. For a crispy texture, the breading method matters. Set up a breading station with flour, beaten eggs, and breadcrumbs. Dip each slice in flour, then eggs, and finally breadcrumbs. Make sure to coat them well. Fry the slices in hot oil until golden brown. This gives a nice crunch. Common errors can happen, especially when preparing the eggplant. One mistake is not salting the eggplant. This can lead to a bitter taste. Another error is overcrowding the pan while frying. This traps steam and makes the eggplant soggy. Fry in batches instead. If your eggplant turns soggy, don’t worry. Place it on a wire rack to cool. This helps it lose moisture. If it’s baked and still soggy, you may need to bake it a bit longer. Keep an eye on the cheese, too. You want it bubbly and golden. Eggplant Parmesan Stacks go well with simple sides. A fresh salad with greens and tomatoes pairs nicely. Garlic bread can also enhance the meal. For presentation, stack the eggplant high on a plate. Drizzle some marinara sauce on top. Add fresh basil leaves for color. This makes your dish look appealing and showcases the layers. For the full recipe, check out the link above. {{image_2}} You can add more veggies to your eggplant stacks. Try layers of zucchini, bell peppers, or spinach. These veggies add color and flavor. They also boost the nutrition. For a vegan version, swap the eggs for a mix of ground flaxseed and water. Use a vegan cheese like cashew or almond cheese. This keeps the dish tasty while making it plant-based. Spice things up by adding crushed red pepper flakes for heat. You can also try fresh herbs like thyme or parsley. They brighten up the dish and add fresh notes. If you want to change the cheese, consider goat cheese or feta. They offer a tangy flavor. Or, mix in some smoked mozzarella for a unique twist. Get creative with how you serve your eggplant stacks. You can make them smaller for appetizers. Serve them on a platter with toothpicks for easy eating. For a main dish, pair them with a side salad or garlic bread. You can also serve with a drizzle of balsamic glaze or a side of pesto. These sauces complement the flavors and make the dish even better. Check out the Full Recipe for more details. To keep your Eggplant Parmesan Stacks fresh, store them properly. Use airtight containers to prevent moisture loss. Separate layers with parchment paper to avoid sticking. For the fridge, store within two hours of cooking. This helps keep flavors and texture intact. If you need to store leftovers for longer, place them in the freezer. Use freezer-safe containers or heavy-duty plastic bags. When reheating, you want to keep the taste and texture. The best way is to use an oven. Preheat it to 350°F (175°C). Place the stacks on a baking sheet and cover with foil. This keeps them from drying out. Heat for about 20 minutes or until warm. If you’re in a hurry, a microwave works too. Just be careful, as it may make the eggplant soggy. In the fridge, Eggplant Parmesan Stacks last about 3 to 4 days. If you freeze them, they can last up to 3 months. Check for signs of spoilage before eating. If you see mold, or if it smells off, it's time to toss it. Always trust your senses when it comes to food safety. Enjoy your delicious Eggplant Parmesan Stacks with confidence! For the full recipe, see the earlier sections. You can make this dish gluten-free by swapping the flour and breadcrumbs. Use almond flour or a gluten-free flour blend in place of all-purpose flour. For breadcrumbs, try gluten-free panko or ground nuts. These options will keep your stacks crispy and delicious while being safe for gluten-free diets. Yes, you can prepare these stacks ahead of time. Bread and fry the eggplant slices. Layer them in your baking dish with sauce and cheese. Cover and store in the fridge for up to a day. When you’re ready, just bake as directed. This saves time and makes serving easy. Eggplant Parmesan Stacks pair well with a crisp green salad or garlic bread. A simple arugula salad with lemon vinaigrette adds freshness. Pair it with a light red wine like Chianti for a perfect match. The flavors balance nicely and make the meal even more enjoyable. You can swap fresh mozzarella with provolone or fontina cheese for a different taste. If you prefer less cheese, use less mozzarella or omit it entirely. For a vegan version, substitute with cashew cheese or a store-bought vegan cheese. These options cater to different diets while keeping the dish tasty. You’ve explored the ingredients, preparation, cooking, and storage of Eggplant Parmesan Stacks. You learned about customizing this dish, avoiding common mistakes, and serving ideas. Remember, creating this meal is fun and rewarding. With the right tips and techniques, you can enjoy a delicious and healthy dish. Don't hesitate to experiment with flavors and variations. Each layer adds a new dimension. Enjoy your Eggplant Parmesan Stacks, and share them with friends and family for a memorable meal.

Eggplant Parmesan Stacks

Savor the deliciousness of Eggplant Parmesan Stacks with this easy and mouthwatering recipe! Layer crispy, golden eggplant slices with rich marinara sauce and gooey mozzarella for a comforting dish everyone will love. Perfect for dinner or entertaining, this recipe is not only simple to make but packed with flavor. Click through for step-by-step instructions and bring a new favorite to your table tonight!
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Ingredients
  

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

1 cup all-purpose flour

3 large eggs, beaten

2 cups breadcrumbs (preferably Italian seasoned)

3 cups marinara sauce (store-bought or homemade)

2 cups fresh mozzarella, sliced

1 cup grated Parmesan cheese

1 tsp dried oregano

1 tsp garlic powder

Fresh basil leaves for garnish

Salt and pepper to taste

Olive oil for frying

Instructions
 

Preheat the oven to 375°F (190°C).

    Set up a breading station: place the flour in one bowl, beaten eggs in another, and breadcrumbs in a third bowl mixed with garlic powder, oregano, salt, and pepper.

      Dip each eggplant slice into the flour, shaking off excess, then into the beaten eggs, and finally coat well with breadcrumbs.

        In a large skillet, heat about 1/4 inch of olive oil over medium heat. Fry the eggplant slices in batches until golden brown and crispy, about 3-4 minutes on each side. Drain on a paper towel to remove excess oil.

          In a baking dish, spread a layer of marinara sauce on the bottom. Place a layer of fried eggplant slices, then add a layer of marinara sauce, slices of fresh mozzarella, and a sprinkle of Parmesan cheese.

            Repeat the layers (eggplant, marinara, mozzarella, Parmesan) until all ingredients are used, finishing with a layer of marinara topped with mozzarella and Parmesan.

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

                Remove from the oven and allow to cool slightly before slicing into stacks.

                  Garnish with fresh basil leaves before serving.

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