Eggplant Parmesan Stacks offer a fresh and healthy take on a classic Italian dish. This recipe combines layers of tender, roasted eggplant with rich marinara sauce and gooey mozzarella cheese.
Each stack is baked to perfection, resulting in a cheesy, comforting dish that feels both indulgent and wholesome. Plus, it’s easy to whip up! With just a few straightforward steps, you can create a fantastic dish that impresses family and friends alike. Perfect for weeknight dinners or Sunday gatherings, this Eggplant Parmesan Stacks recipe hits the right balance of flavor and nutrition.
Serving and Pairing Suggestions
When it comes to serving Eggplant Parmesan Stacks, presentation is key! Stack the layers high, drizzle with extra marinara or a sprinkle of basil for that extra touch. Serve with a fresh side salad or grilled vegetables for a complete meal.
For pairing, these stacks go exceptionally well with Zucchini Noodles with Pesto for a light and refreshing complement. If you’re in the mood for something heartier, team it up with Classic Caesar Salad or Mediterranean Quinoa Salad.
Tips and Notes
- Tip 1: Slice the eggplant evenly to ensure even cooking. Uniform slices help every layer cook at the same rate.
- Tip 2: Salt the eggplant slices before roasting. This process draws out moisture and helps reduce bitterness.
- Tip 3: You can use store-bought marinara sauce for convenience, but homemade sauce can elevate the flavor.
- Tip 4: Feel free to add herbs like basil or oregano to the layers for an extra flavor punch.
- Tip 5: For a gluten-free option, use almond flour instead of breadcrumbs on the eggplant.
Enjoy this delicious dish as a perfect balance of comfort and healthy eating. Your guests will love it, and it’s sure to be a crowd-pleaser! Give this recipe a try and transform your dinner table.
Eggplant Parmesan Stacks
Equipment
- Baking sheet
- Paper towels
- 3 shallow bowls
- Non-stick skillet
- Spatula
- Baking dish
- Aluminum foil
- Oven
Ingredients
- 2 large eggplants
- 1 cup all-purpose flour
- 2 eggs - lightly beaten
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese - divided
- Salt and pepper
- 1/4 cup olive oil
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves - for garnish (optional)
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Slice the eggplants into 1/4 inch rounds and place them on a paper towel-lined baking sheet. Sprinkle salt on both sides of the eggplant slices and let them sit for 10-15 minutes to draw out excess moisture.
- In the meantime, set up your breading station. In one shallow bowl, place the flour. In another shallow bowl, lightly beat the eggs. In a third shallow bowl, mix together the breadcrumbs and half of the grated Parmesan cheese.
- Pat the eggplant slices dry with paper towels. Dip each slice in the flour, then in the beaten eggs, and finally coat them with the breadcrumb mixture.
- In a non-stick skillet, heat the olive oil over medium-high heat. Carefully place the breaded eggplant slices in the pan and cook for 2-3 minutes on each side until golden brown. Place them on a paper towel-lined plate to drain excess oil.
- Spread 1 cup of marinara sauce on the bottom of a baking dish. Place a layer of cooked eggplant slices on top, followed by another layer of sauce and a sprinkle of mozzarella cheese. Repeat the layers until all the eggplant slices are used up, finishing with a layer of marinara sauce and mozzarella cheese on top.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes until the cheese is melted and bubbly.
- Let the Eggplant Parmesan Stacks cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.