Eggplant Parmesan Stack

🕒 Prep: 20 min
🔥 Cook: 7 min
🍽 Serves: 4
★★★★★
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If you’re craving a hearty, comfort food classic, look no further than this Eggplant Parmesan Stack. It's a delightful twist on the traditional Italian dish, boasting layers of crispy eggplant, gooey cheese, and rich marinara sauce — all stacked up into a mouthwatering tower.

Ingredients for Eggplant Parmesan Stack

Eggplants are the stars of this dish, offering a meaty texture that holds up well when fried and layered. Choose firm, unblemished eggplants for the best results. Marinara sauce provides a rich, tangy base that complements the eggplant and cheese perfectly. Go for a quality store-bought option or make your own if you have the time. Mozzarella cheese melts beautifully, creating those irresistible cheese pulls, while Parmesan cheese adds a nutty flavor that ties everything together. Olive oil is used for frying, giving the eggplant slices a golden, crispy exterior. All-purpose flour helps achieve that perfect crust. Finally, season with salt and pepper for flavor, and finish with fresh basil leaves for a fragrant garnish.

Tips & Tricks

  • Use a non-stick pan to minimize the risk of the eggplant sticking while frying.
  • Rest the fried eggplant slices on a wire rack instead of paper towels to keep them crispy.
  • Adjust the marinara sauce to your taste — add a pinch of red pepper flakes for heat or a splash of balsamic vinegar for sweetness.
  • Consider adding a layer of ricotta cheese for a creamier texture.

Serving Suggestions

This Eggplant Parmesan Stack pairs wonderfully with a side of garlic bread or a simple green salad. For a more substantial meal, serve it over a bed of spaghetti or alongside a hearty grain like quinoa or farro.

Frequently Asked Questions

Can I bake the eggplant instead of frying it?
Absolutely! Arrange the floured slices on a baking sheet, drizzle with olive oil, and bake at 400°F (200°C) for about 20 minutes, flipping halfway through.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Can I make this dish vegan?
Yes, substitute the cheeses with vegan alternatives and ensure your marinara sauce is vegan-friendly.

Eggplant Parmesan Stack Recipe Walkthrough

Start by slicing the eggplants into 1/2-inch rounds. Sprinkle them with salt and let them rest for about 15 minutes. This step helps to draw out excess moisture, ensuring the eggplant turns crispy rather than soggy when fried.

Once the 15 minutes are up, rinse the eggplant slices under cold water to remove the salt, then pat them dry with paper towels. This step is crucial to prevent excess moisture from interfering with the frying process.

Next, take each eggplant slice and coat it in all-purpose flour. This creates a light, crispy coating. Season with a bit of salt and pepper for added flavor.

In a large pan, heat olive oil over medium heat. Once the oil is hot, add the eggplant slices. Fry them until they’re golden brown on each side, which should take about 3-4 minutes per side. Keep an eye on them, as they can go from perfect to overdone quickly.

Once all slices are fried, it’s time to assemble the stack. In a microwave-safe dish, start layering: a slice of eggplant, a spoonful of marinara sauce, and a sprinkle of mozzarella cheese. Repeat this process until you’ve used up all the eggplant slices. Aim for at least two or three layers for a satisfying stack.

For the grand finale, top the final layer with extra mozzarella and a generous sprinkle of Parmesan cheese. Pop the dish in the microwave on high for 5-7 minutes, or until the cheese is bubbly and melted.

Finally, garnish with fresh basil leaves right before serving. The basil adds a pop of color and a fresh aroma that complements the dish beautifully.

Why You'll Love This Recipe

  • Quick prep and cook time with a satisfying result.
  • Uses simple, everyday ingredients — no fancy tools needed.
  • Perfect for vegetarians and those wanting to cut back on meat.
  • Customizable to suit your taste preferences and dietary needs.

Ingredients

2 large eggplants
2 cups marinara sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup olive oil
1 cup all-purpose flour
Salt and pepper to taste
Fresh basil leaves for garnish

Step-by-step Instructions

1. Slice the eggplants into 1/2-inch rounds and sprinkle with salt. Let them sit for 15 minutes to draw out moisture.
2. Rinse the eggplant slices under cold water and pat them dry with paper towels.
3. Coat each slice in all-purpose flour and season with salt and pepper.
4. Heat olive oil in a pan over medium heat and fry the eggplant slices until golden brown on each side.
5. In a microwave-safe dish, layer fried eggplant slices with marinara sauce and mozzarella cheese, repeating the layers as desired.
6. Top the final layer with additional mozzarella and Parmesan cheese.
7. Microwave on high for 5-7 minutes, or until the cheese is bubbly and melted.
8. Garnish with fresh basil leaves before serving.

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