Panko And Beer Battered Eggplant Parmesan Stacks Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Slice the eggplant into 1/2-inch thick rounds.
• STEP 3.In a shallow dish, whisk together the flour, salt, and pepper.
• STEP 4.In another shallow dish, combine the panko breadcrumbs and grated Parmesan cheese.
• STEP 5.In a separate bowl, whisk together the beer and egg until well combined.
• STEP 6.Dip each eggplant slice into the flour mixture, then into the beer batter, and finally into the panko mixture, pressing gently to adhere.
• STEP 7.Heat vegetable oil in a large skillet over medium heat.
• STEP 8.Working in batches, fry the eggplant slices until golden brown and crispy, about 2-3 minutes per side.
• STEP 9.Transfer the fried eggplant slices to a paper towel-lined plate to drain excess oil.
• STEP 10.Spread a thin layer of marinara sauce on the bottom of a baking dish.
• STEP 11.Place a fried eggplant slice on top of the sauce, followed by a spoonful of marinara sauce, a sprinkle of mozzarella cheese, and a few fresh basil leaves.
• STEP 12.Repeat the layers until all the eggplant slices are used, finishing with a layer of marinara sauce and mozzarella cheese on top.
• STEP 13.Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• STEP 14.Remove from the oven and let cool for a few minutes before serving.
• STEP 15.Garnish with additional fresh basil leaves, if desired.
• STEP 16.Serve the Panko and Beer Battered Eggplant Parmesan Stacks hot and enjoy!

Cooking Tips

• Make sure to slice the eggplant into even rounds for consistent cooking.
• Press the panko mixture gently onto the eggplant slices to ensure it adheres well.
• You can use any type of beer you prefer for the batter, but a light beer works well.
• For a healthier version, you can bake the breaded eggplant slices instead of frying them.
• These stacks can be made ahead of time and stored in the refrigerator. Reheat in the oven before serving.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the stacks in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through.
• Serve the stacks as a main dish with a side salad or roasted vegetables for a complete meal.