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To make Eggplant Parmesan Stacks, you need some key ingredients. Here’s what you will use: - 2 medium eggplants, sliced into 1/2-inch thick rounds - 1 cup all-purpose flour - 3 large eggs, beaten - 2 cups breadcrumbs, preferably panko for extra crunch - 3 cups marinara sauce - 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 pepper to taste - Olive oil for frying These ingredients come together to create a tasty and satisfying dish. The eggplant serves as the star, while the cheese and sauce add richness and flavor. When choosing ingredients, quality matters. Here are some brands I trust for the best results: - Eggplant: Look for fresh, firm eggplants with smooth skin. Local farmers' markets often have great options. - Breadcrumbs: I recommend using Panko from brands like Kikkoman or Progresso. They provide a great crunch. - Cheese: For mozzarella, brands like Galbani or Sargento are excellent choices. For Parmesan, try Kraft or BelGioioso. - Marinara Sauce: Rao’s or Classico offer rich flavors that complement the dish well. Using these brands can enhance the overall taste of your Eggplant Parmesan Stacks. If you have dietary restrictions or preferences, you can still enjoy this dish. Here are some substitutions: - Gluten-Free: Use gluten-free breadcrumbs and flour. They work just as well. - Dairy-Free: Substitute mozzarella and Parmesan with vegan cheese alternatives like Daiya or Violife. - Egg-Free: For a vegan option, replace eggs with a mixture of ground flaxseed and water. Use 1 tablespoon flaxseed mixed with 2.5 tablespoons water for each egg. These swaps ensure everyone can enjoy a delicious serving of Eggplant Parmesan Stacks. For the full recipe, check out the complete instructions provided in this article. To start, slice your eggplants into 1/2-inch thick rounds. This size gives you a nice bite. Next, sprinkle salt on both sides of the slices. The salt pulls out moisture and bitterness. Let them sit for about 30 minutes. Afterward, rinse the slices and pat them dry with paper towels. This step is key for a crisp texture. Now, let's set up our breading station. Use three shallow dishes. In the first dish, add 1 cup of flour. In the second dish, beat 3 large eggs. The third dish will hold 2 cups of breadcrumbs mixed with 1 tablespoon of dried oregano, 1 teaspoon of garlic powder, salt, and pepper. This mix adds flavor to our eggplant. Heat olive oil in a large skillet over medium heat. Once the oil is hot, dredge each eggplant slice in flour. Then dip it into the beaten eggs. Finally, coat it with the breadcrumb mix. Fry the slices in batches for about 3-4 minutes per side until they turn golden brown. Place them on a paper towel-lined plate to drain excess oil. Now, grab a baking dish. Spread a layer of marinara sauce on the bottom. Next, place a layer of fried eggplant slices. Sprinkle mozzarella and Parmesan cheese over the top. Repeat these layers until you use all ingredients. Finish with a final layer of sauce and cheese on top. Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes. This helps the cheese bubble and turn golden. Once done, let it sit for about 10 minutes. Garnish with fresh basil leaves before slicing into stacks for serving. Enjoy this flavorful family dinner treat! For more details, check out the Full Recipe. To get great eggplant, start by salting the slices. This step draws out moisture and bitterness. Let them sit for 30 minutes. Rinse and pat dry with towels. Use a three-step breading process. First, coat the eggplant in flour. Then, dip it into beaten eggs. Finally, cover it in breadcrumbs mixed with herbs. This method gives you a crispy outside after frying. You can make your Eggplant Parmesan Stacks shine with herbs and spices. Add dried oregano and garlic powder to your breadcrumb mix. These flavors pair well with the cheese and sauce. Fresh basil is great too. Use it as a garnish. It adds a pop of color and fresh taste. Don’t forget to season with salt and pepper for balance. Serve your stacks on a nice plate. A side salad can add freshness. Drizzle more marinara sauce on top for extra flavor. You can also layer the stacks. This makes for an eye-catching dish. For a fun twist, add a sprinkle of red pepper flakes for heat. Enjoy this family meal with your loved ones. Your Eggplant Parmesan Stacks will impress everyone! For the full recipe, check out the instructions above. {{image_2}} You can make eggplant Parmesan stacks gluten-free. Simply swap out the all-purpose flour and breadcrumbs. Use a gluten-free flour blend and gluten-free breadcrumbs. You can find these at most grocery stores. This change keeps the dish safe for those with gluten allergies. It still tastes great! To make vegan eggplant Parmesan stacks, replace the eggs and cheeses. Use a plant-based egg substitute like flaxseed meal or applesauce for breading. For cheese, try nut-based cheeses or store-bought vegan mozzarella. These options melt well and add flavor. This way, everyone can enjoy the dish. Cheese can change the flavor of your eggplant stacks. If you want a twist, try different cheeses. Instead of mozzarella, use provolone for a richer taste. Goat cheese adds a tangy flavor, while ricotta brings creaminess. Mixing cheeses can create a unique taste. Experiment with what you like best! For the full recipe, check out the ingredients and instructions above. To keep your Eggplant Parmesan Stacks fresh, first, let them cool. Once cooled, place them in an airtight container. Make sure to separate the layers with parchment paper. This way, they won’t stick together. Store the container in the fridge. Your leftovers will last about 3 to 4 days. When you’re ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the stacks in an oven-safe dish. Cover it with foil to keep moisture in. Heat for about 15-20 minutes or until warmed through. This method keeps the cheese gooey and the eggplant tender. You can also microwave individual stacks for 1-2 minutes. However, the oven gives a better texture. Freezing Eggplant Parmesan Stacks is easy. First, let them cool completely. Then, wrap each stack in plastic wrap. Next, place them in a freezer-safe bag or container. Remove as much air as possible. They can stay in the freezer for up to 3 months. When you're ready to eat, thaw in the fridge overnight before reheating. For quick meals, you can bake them straight from the freezer, but add a few extra minutes to the cooking time. Enjoy your tasty stacks anytime! To cut eggplant well, start with a sharp knife. First, slice off both ends. Then, cut the eggplant into 1/2-inch rounds. Make sure each slice is even. This helps them cook evenly. You can also peel it if you prefer a milder taste. Remember, smaller rounds may cook faster. Yes, you can make Eggplant Parmesan Stacks ahead! Prepare the eggplant and layer the stacks. Cover them and store in the fridge for up to two days. When ready to eat, just bake them. This makes dinner easy and stress-free! Eggplant Parmesan Stacks go well with many sides. Try a fresh green salad or some garlic bread. You can also pair it with a light pasta. For a heartier meal, serve it with roasted veggies or a side of quinoa. Eggplant Parmesan Stacks can be healthy! They are packed with nutrients from eggplant and tomatoes. You can make them even better by baking instead of frying. Use less cheese or whole grain breadcrumbs for added fiber. Enjoying them in moderation keeps them a tasty option. To spice up your Eggplant Parmesan Stacks, add crushed red pepper flakes. You can mix these into the marinara sauce. Another option is to use pepper jack cheese instead of mozzarella. For more heat, sprinkle some cayenne pepper on the eggplant slices before frying. For the full recipe, check the Eggplant Parmesan Stacks section. Eggplant Parmesan stacks are easy to make, tasty, and versatile. We discussed essential ingredients, step-by-step cooking, and helpful tips. You can adapt the recipe for gluten-free or vegan diets. Store leftovers and reheat them with care. Cooking at home can save money and bring joy. Enjoy creating your own stacks. With these ideas, your meals will shine. Embrace creativity and share this dish with loved ones. Trust me, they'll love it!

Eggplant Parmesan Stacks

Discover the deliciousness of Eggplant Parmesan Stacks, a creative twist on a classic dish! This easy recipe features crispy eggplant slices layered with rich marinara, gooey mozzarella, and savory Parmesan cheese. Perfect for a cozy dinner or entertaining guests, these stacks are sure to impress. Click through to explore the full recipe, along with tips for presentation that will make your meal truly unforgettable!
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Ingredients
  

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

1 cup all-purpose flour

3 large eggs, beaten

2 cups breadcrumbs (preferably panko for extra crunch)

3 cups marinara sauce

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 pepper to taste

Olive oil for frying

Instructions
 

Preheat your oven to 375°F (190°C).

    Sprinkle salt on both sides of the eggplant slices and let them sit for about 30 minutes to draw out moisture and bitterness. Rinse and pat dry with paper towels.

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

        Dredge each eggplant slice in flour, dip into the beaten eggs, and then coat with breadcrumbs. Repeat for all slices.

          In a large skillet, heat a generous amount of olive oil over medium heat. Once hot, fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

            In a baking dish, spread a layer of marinara sauce on the bottom. Place a layer of fried eggplant slices on top, followed by a sprinkle of mozzarella and Parmesan cheese. Repeat the layering process until all ingredients are used, finishing with a final layer of sauce and cheese on top.

              Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

                Remove from the oven and let it sit for about 10 minutes. Garnish with fresh basil leaves before slicing into stacks for serving.

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

                    - Presentation Tips: Serve each stack on a plate, accompanied by a side salad, and drizzle additional marinara sauce on top for added flavor.