Eggplant Parmesan Stacks Recipe

Recipe By Slurrp

Eggplant Parmesan Stacks are a delicious and satisfying vegetarian dish. Layers of crispy breaded eggplant slices, tangy marinara sauce, and melted mozzarella cheese create a flavorful and hearty meal. The eggplant is baked until tender and golden, adding a delightful texture to the dish. Serve these stacks as a main course or as a side dish with a fresh green salad. They are perfect for a family dinner or a gathering with friends.

4.7
30 Rating -
Rate
45minstotal
15minsPrep
30minsCook
45m.total
15m.Prep
30m.Cook
Eggplant Parmesan Stacks
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ingredients serve

Ingredients for Eggplant Parmesan Stacks Recipe

  • 0.33 Large Eggplants
  • 0.33 Eggs
  • 1/25 cup Milk
  • 0.17 cup Breadcrumbs
  • 0.08 cup Grated Parmesan Cheese
  • 0.08 teaspoon Salt
  • 1/25 teaspoon Black Pepper
  • 0.33 cup Marinara Sauce
  • 1.33 Slices Mozzarella Cheese
  • as per your need Fresh Basil Leaves For Garnish

Directions: Eggplant Parmesan Stacks Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Slice the eggplant into 1/2-inch thick rounds.
  • STEP 3.In a shallow dish, whisk together eggs and milk. In another dish, combine breadcrumbs, Parmesan cheese, salt, and pepper.
  • STEP 4.Dip each eggplant slice into the egg mixture, then coat it with the breadcrumb mixture.
  • STEP 5.Place the breaded eggplant slices on a baking sheet lined with parchment paper.
  • STEP 6.Bake for 20-25 minutes, or until the eggplant is golden and crispy.
  • STEP 7.In a saucepan, heat marinara sauce over medium heat until warmed through.
  • STEP 8.Remove the eggplant slices from the oven and let them cool slightly.
  • STEP 9.To assemble the stacks, spoon a tablespoon of marinara sauce onto each eggplant slice, then top with a slice of mozzarella cheese.
  • STEP 10.Repeat the layers until all the eggplant slices are used, finishing with a layer of marinara sauce and mozzarella cheese on top.
  • STEP 11.Place the stacks back in the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • STEP 12.Remove from the oven and let the stacks cool for a few minutes before serving.
  • STEP 13.Garnish with fresh basil leaves, if desired, and serve hot.

Cooking Tips

  • Choose firm and glossy eggplants for the best results.
  • To make the eggplant slices less bitter, sprinkle them with salt and let them sit for 30 minutes before rinsing and patting dry.
  • If you prefer a crispier texture, you can fry the breaded eggplant slices in oil instead of baking them.

Storage and Serving

  • Leftover eggplant Parmesan stacks can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven or microwave until heated through.
  • Serve the stacks as a main course with a side of pasta or a fresh salad.
Nutrition
value
124
calories per serving
4 g Fat7 g Protein12 g Carbs9 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    7g
  • Carbs
    12g
  • Fiber
    9g

MacroNutrients

  • Carbs
    12g
  • Protein
    7g
  • Fiber
    9g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    214mg
  • Iron
    3mg
  • Vitamin A
    1193mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    142mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    39mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    107mg
  • Manganese
    1mg
  • Phosphorus
    154mg
  • Selenium
    3mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp