Move over, traditional casseroles! These Eggplant Parmesan Stacks are about to become your new favorite way to enjoy this classic Italian-American dish. Picture this: layers of golden, crispy breaded eggplant, nestled between pools of rich marinara sauce and gooey melted mozzarella, all crowned with a sprinkle of sharp Parmesan cheese. It’s a tower of flavor that’s sure to impress your dinner guests (or just treat yourself to a fancy weeknight meal).
What You’ll Need
- 2 large eggplants, sliced into 1/2-inch rounds
- 2 cups all-purpose flour
- 4 large eggs, beaten
- 2 cups Italian-seasoned breadcrumbs
- 1 cup grated Parmesan cheese, divided
- 2 cups marinara sauce (homemade or store-bought)
- 16 oz fresh mozzarella, sliced
- Salt and pepper to taste
- Vegetable oil for frying
- Fresh basil leaves for garnish
Let’s Get Cooking!
- Prep the Eggplant: Sprinkle the eggplant slices with salt and let them sit in a colander for about 30 minutes. This helps draw out excess moisture and bitterness. Pat dry with paper towels.
- Set Up Your Breading Station: Prepare three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs mixed with 1/2 cup of Parmesan cheese.
- Bread the Eggplant: Dip each eggplant slice in flour, then egg, and finally the breadcrumb mixture, making sure it’s well-coated. Place on a baking sheet.
- Fry to Golden Perfection: Heat about 1/4 inch of oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
- Assemble the Stacks: Preheat your oven to 375°F (190°C). In a baking dish, start with a small spoonful of marinara sauce. Layer an eggplant slice, more sauce, and a slice of mozzarella. Repeat to create stacks of 3-4 layers, ending with mozzarella.
- Bake and Melt: Bake for 20-25 minutes, until the cheese is melted and bubbly.
- The Grand Finale: Sprinkle the remaining Parmesan cheese over the stacks and garnish with fresh basil leaves.
Chef’s Tips
- Make-Ahead Magic: You can bread and fry the eggplant slices a day in advance. Store them in the refrigerator, and they’ll be ready for stacking when you are!
- Cheese, Please: Feel free to mix up the cheeses! A combination of mozzarella and provolone can add an extra depth of flavor.
These Crispy Eggplant Parmesan Stacks are sure to become a fan favorite in your household. They’re perfect for a cozy dinner for two or can easily be scaled up for a dinner party. Plus, they’re a great way to sneak some veggies onto the plates of picky eaters!
So, what are you waiting for? It’s time to stack, bake, and savor this delicious twist on a classic. Buon appetito!
