Smoky Eggplant Parmesan Stacks are a mouthwatering twist on a classic dish, combining the comforting layers of cheese and marinara with a subtle smokiness. Perfect for any time of year, this recipe elevates traditional flavors with a hint of smoke, making it a unique crowd-pleaser.
Eggplants serve as the base, offering a meaty texture that soaks up all the flavors. The sea salt draws out moisture, preventing soggy layers. Flour helps the egg adhere, creating a sticky surface for the breadcrumbs. Eggs act as the binding agent, ensuring the breadcrumb mixture sticks well. Breadcrumbs provide a crispy exterior, while smoked paprika imparts a unique smoky flavor. Garlic powder and onion powder add a subtle but essential depth of flavor. Black pepper gives a touch of heat. Parmesan cheese offers a nutty, savory kick, while the marinara sauce ties everything together with its rich tomato goodness. Fresh mozzarella melts beautifully, creating a gooey, cheesy layer. Fresh basil adds a pop of color and a fragrant finish. Finally, olive oil is used for frying, ensuring each slice is perfectly crispy.
Serve these stacks with a side of garlic bread and a crisp green salad to complement the rich flavors. A glass of chilled white wine can also enhance the meal beautifully.
Start by preheating your oven to 375°F (190°C). Slice the eggplants into 1/2-inch rounds and sprinkle them generously with sea salt. Let them sit for about 20 minutes on a wire rack or a plate. This step is crucial as it removes excess moisture, preventing a soggy result.
After 20 minutes, rinse the salt off and pat the slices dry with paper towels. Set up your dredging station by arranging three bowls: one with flour, another with beaten eggs, and the third with breadcrumbs mixed with smoked paprika, garlic powder, onion powder, and black pepper.
Take each eggplant slice and dredge it first in the flour, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture. Press the breadcrumbs on to ensure they stick well.
Heat olive oil in a large skillet over medium heat. Once hot, fry the eggplant slices until golden brown on each side, about 3 minutes per side. Transfer them to a plate lined with paper towels to drain any excess oil.
In a baking dish, spread a thin layer of marinara sauce. Arrange the fried eggplant slices in a single layer and top each slice with a spoonful of marinara, a slice of mozzarella, and a sprinkle of Parmesan. Repeat the layers, finishing with mozzarella and Parmesan on top.
Bake in the preheated oven for 25 minutes, until the cheese is bubbly and golden. Once done, garnish with fresh basil before serving.
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