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To make delicious Eggplant Parmesan Stacks, you need these main ingredients: - 2 medium eggplants, sliced into 1/2-inch thick rounds - 1 cup all-purpose flour - 3 large eggs, beaten until smooth - 2 cups breadcrumbs (preferably panko for enhanced crunchiness) - 3 cups marinara sauce, divided - 2 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 1 tablespoon dried oregano - 1 teaspoon garlic powder - Fresh basil leaves for garnish - Salt and freshly ground pepper to taste - Olive oil, sufficient for frying Each ingredient plays a key role. The eggplants provide a rich, meaty base. The cheeses melt beautifully, creating a creamy layer. The marinara sauce adds tang and moisture. You can enhance the flavor of your Eggplant Parmesan Stacks with these optional ingredients: - Fresh herbs like thyme or parsley for added freshness - Red pepper flakes for a spicy kick - Sliced mushrooms for extra texture - Zucchini or bell peppers for more veggies Using optional ingredients can help you make this dish your own. Feel free to experiment and adjust flavors based on your taste. If you don’t have all the ingredients at hand, here are some common substitutions: - Use gluten-free flour for a gluten-free option - Swap mozzarella with provolone or fontina for a different cheese flavor - Use homemade marinara sauce instead of store-bought for a fresh taste - Replace eggplant with zucchini or yellow squash for a lighter dish These substitutions can help you adapt the recipe to what you have at home. Always remember, cooking is about creativity and personal taste. For the full recipe, check the detailed instructions to guide your cooking journey! First, slice your eggplants into 1/2-inch thick rounds. Sprinkle salt on both sides. Let them sit for about 30 minutes. This step pulls out excess moisture and bitter taste. Rinse the slices under cool water. Pat them dry with paper towels to remove moisture. Set up a breading station. In one dish, add flour. In a second dish, pour the beaten eggs. In a third dish, mix breadcrumbs with dried oregano, garlic powder, and a pinch of salt and pepper. Ensure the mixture is well combined. Take each eggplant slice and coat it in flour. Then dip it in the eggs, letting excess drip off. Finally, coat the slice in seasoned breadcrumbs. Repeat until all slices are ready. In a large skillet, heat enough olive oil over medium heat until hot. Carefully lay the breaded eggplant slices in the skillet. Fry in batches. Cook for about 3-4 minutes on each side until golden brown. Once done, transfer the cooked slices to a plate lined with paper towels. This helps absorb extra oil. In a baking dish, spread marinara sauce on the bottom. This prevents sticking. Start with a layer of fried eggplant slices. Sprinkle mozzarella and Parmesan cheese over the top. Repeat the layers until all ingredients are used. Finish with a layer of marinara sauce and extra cheese on top. Cover the baking dish with aluminum foil. Bake in your preheated oven at 375°F (190°C) for 25 minutes. After that, remove the foil. Continue baking for another 15 minutes. Look for bubbling cheese that is golden brown. Once baked, let the dish rest for about 10 minutes. This helps the stacks hold together. Garnish with fresh basil leaves. Serve each stack on a warm plate. Pair it with a refreshing side salad for a balanced meal. For a special touch, drizzle more marinara sauce on top. Enjoy your Eggplant Parmesan Stacks! Salting eggplant is key to a great dish. It draws out moisture and reduces bitterness. Start by slicing your eggplant into even rounds. Generously sprinkle salt on both sides. Let these slices rest for about 30 minutes. After this, rinse them under cool water. Finally, pat them dry with paper towels. This step helps your eggplant taste better and cook well. To get a crunchy texture, use panko breadcrumbs. They create a light and crispy crust. Before breading, make sure the eggplant slices are dry. This prevents the breading from getting soggy. When frying, don’t overcrowd the pan. Fry in batches for even cooking. Keep the oil hot, but not smoking. This way, you’ll achieve a golden brown color and a satisfying crunch. Sogginess can ruin your eggplant stacks. Salting helps, but there are more tips. After frying, place the eggplant on paper towels. This absorbs excess oil. When layering in the baking dish, spread marinara sauce evenly. Avoid too much sauce between layers. Less sauce means less moisture. This way, your stacks will hold their shape and stay delicious. For even baking, preheat your oven to 375°F (190°C) before you start. Use a baking dish that fits all your stacks snugly. Cover with foil for the first part of baking. This traps heat and helps cook the center. Remove the foil later to brown the cheese. This method ensures your eggplant stacks bake through evenly and become bubbly and golden. For more tips and detailed steps, check out the Full Recipe. {{image_4}} To make gluten-free eggplant Parmesan stacks, swap out regular flour and breadcrumbs. Use almond flour or gluten-free flour for breading. For the breadcrumbs, try gluten-free panko. These changes keep the crunch while making it safe for those with gluten issues. You can layer in more veggies to boost nutrition. Sliced zucchini or bell peppers work well. Spinach or kale can also be added between layers. This not only adds color, but it also packs in vitamins and minerals. Plus, it enhances the overall taste. Experimenting with cheeses can change the whole dish. Try adding ricotta for creaminess or goat cheese for tang. A sprinkle of smoked mozzarella can give a different flavor profile. Mixing cheeses can create a delightful experience with every bite. For the full recipe, make sure to follow the steps closely. After you enjoy your meal, store leftovers properly. Place the eggplant stacks in an airtight container. Make sure to cover them well to keep moisture inside. They will last in the fridge for about 3 to 4 days. If you notice any liquid, drain it before sealing the container. This helps to keep the layers intact and tasty. To reheat, I suggest using the oven. Preheat it to 350°F (175°C). Place the stacks in a baking dish. Cover with foil to keep them from drying out. Heat for about 15-20 minutes. This method keeps the eggplant crispy and the cheese melty. You can also use a microwave, but it may make the stacks soggy. If you choose this method, heat in small bursts, checking often. If you want to save your eggplant Parmesan stacks for later, freezing is a great option. First, let the stacks cool completely. Then, wrap each stack in plastic wrap tightly. Place the wrapped stacks in a freezer bag or container. This will keep them fresh for up to 3 months. When you're ready to eat, thaw overnight in the fridge. Reheat as mentioned above for the best results. For the full recipe, see the section above. Slice the eggplant into 1/2-inch thick rounds. This size helps them cook evenly. Thinner slices may burn, and thicker ones may not cook through. Use a sharp knife for clean cuts. Yes, you can prepare the stacks in advance. Assemble the layers and cover them. Store in the fridge for up to 24 hours. Bake just before serving for the best taste. To make it vegan, swap the eggs for a mixture of flour and water. Use vegan cheese in place of mozzarella and Parmesan. These changes still create great flavor and texture. Salting the eggplant is important. It removes excess moisture and bitterness. After salting, let the slices rest for 30 minutes. Rinse and pat them dry before cooking. A fresh side salad works great. You can also serve it with garlic bread or roasted vegetables. These sides complement the rich flavors of the stacks and add balance to the meal. For more ideas, check the full recipe. Eggplant Parmesan Stacks combine delightful layers of flavor and texture. We explored essential ingredients, tips for crispiness, and variations to suit any diet. Remember to salt eggplant for the best taste. Be creative with your own choices and make this dish truly yours. With the right preparation and techniques, you'll impress everyone at the table. Enjoy cooking, and have fun sharing this delicious meal with friends and family. Your Eggplant Parmesan Stacks will be a hit!

Eggplant Parmesan Stacks

Dive into the delicious world of Eggplant Parmesan Stacks with this easy recipe! Perfectly breaded eggplant slices layered with marinara sauce and gooey cheese make for a mouthwatering dish. With simple ingredients and straightforward steps, you'll impress family and friends in no time. Ready to create a veggie masterpiece? Click through now to explore the full recipe and elevate your dinner game!
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Ingredients
  

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

1 cup all-purpose flour

3 large eggs, beaten until smooth

2 cups breadcrumbs (preferably panko for enhanced crunchiness)

3 cups marinara sauce, divided

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 tablespoon dried oregano

1 teaspoon garlic powder

Fresh basil leaves for garnish

Salt and freshly ground pepper to taste

Olive oil, sufficient for frying

Instructions
 

Preheat your oven to 375°F (190°C). This ensures that the eggplant stacks will cook evenly.

    Prepare the eggplant: Generously sprinkle salt on both sides of the eggplant slices. Allow them to rest on a wire rack or paper towels for about 30 minutes. This step helps to draw out excess moisture and reduce bitterness. After 30 minutes, rinse the slices under cool running water and pat them dry with paper towels.

      Create a breading station: In one shallow dish, place the flour. In a second dish, pour the beaten eggs. In a third dish, combine breadcrumbs with dried oregano, garlic powder, and a pinch of salt and pepper, mixing well.

        Bread the eggplant: Take each slice of eggplant, dredge it in flour, ensuring it is evenly coated. Next, dip it into the beaten eggs, allowing any excess to drip off, and finally coat it thoroughly with the seasoned breadcrumbs. Repeat this for all eggplant slices until they are all breaded.

          Fry the eggplant: In a large skillet, heat enough olive oil over medium heat until shimmering. Carefully place the breaded eggplant slices into the skillet, frying in batches to avoid overcrowding. Cook for approximately 3-4 minutes on each side, or until they turn a lovely golden brown. Once done, transfer the fried slices to a paper towel-lined plate to absorb excess oil.

            Assemble the stacks: In a baking dish, spread a generous layer of marinara sauce on the bottom to prevent sticking. Layer the bottom with fried eggplant slices, followed by a sprinkle of mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a top layer of marinara sauce and an extra sprinkle of cheese.

              Bake to perfection: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and continue baking for another 15 minutes or until the cheese is bubbling and golden brown.

                Let it rest: Once baked, remove the dish from the oven and allow it to rest for about 10 minutes. This resting period will help the stacks hold together when sliced. Garnish with fresh basil leaves on top for a vibrant finish just before serving.

                  Prep Time, Total Time, Servings: 30 min | 1 hr | 4 servings

                    - Presentation Tips: Serve each eggplant stack on a warm plate, accompanied by a refreshing side salad. For an extra touch, drizzle some additional marinara sauce over the top and around the plate for added flavor and visual appeal. Enjoy your delightful creation!