Mini Eggplant Parmesan Stacks

Discover the delightful Mini Eggplant Parmesan Stacks, a fresh take on a classic Italian favorite. These flavorful stacks feature sliced, baked or fried eggplant layered with savory marinara sauce and gooey mozzarella cheese, making them a perfect appetizer or side dish. Packed with nutritional benefits, eggplant shines in this recipe. With simple preparation and organized steps, you'll create a visually appealing dish that's sure to impress at any gathering. Enjoy the comfort of delicious Italian flavors while showcasing the versatility of eggplant in your cooking.

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Ingredients

2 medium-sized eggplants, sliced into ½ inch rounds

1 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs (preferably Italian seasoned)

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

2 cups marinara sauce (store-bought or homemade)

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

Fresh basil leaves for garnish

Olive oil for frying

Instructions

Prep the Eggplants: Begin by salting the eggplant slices to remove excess moisture and bitterness. Place the sliced eggplants in a colander, generously sprinkle them with salt, and let them rest for about 30 minutes. Afterward, rinse the slices under cold water and pat them dry thoroughly with paper towels to remove any salt residue.

Set Up Breading Station: Prepare your breading station by arranging three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, add the beaten eggs. In the third dish, combine the breadcrumbs, garlic powder, dried oregano, salt, and black pepper, mixing well to distribute the seasonings evenly.

Bread the Eggplants: Take each salted eggplant slice and dredge it in the flour, shaking off any excess. Next, dip the floured slice into the beaten eggs, allowing any excess egg to drip off. Finally, coat the slice thoroughly in the seasoned breadcrumb mixture. Place the breaded slices on a plate, ensuring they don’t touch to maintain the coating.

Fry the Eggplants: In a large skillet, heat a generous layer of olive oil over medium heat. Once hot, carefully fry the breaded eggplant slices in batches, cooking for about 3-4 minutes on each side or until golden brown and crispy. Use a slotted spatula to transfer the cooked slices to a plate lined with paper towels to absorb excess oil.

Build the Stacks: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom. Now, begin layering: place an eggplant slice, followed by a spoonful of marinara sauce, a sprinkle of shredded mozzarella, and a dusting of grated Parmesan. Repeat this process until all ingredients are used, ensuring the last layer is a generous heap of mozzarella and Parmesan for a gooey finish.

Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After this time, remove the foil and continue to bake for an additional 10-15 minutes, or until the cheeses are bubbling and golden brown.

Garnish and Serve: Once baked, remove the dish from the oven and allow the stacks to cool for a few minutes. Decorate with fresh basil leaves for a pop of color and flavor. These mini stacks make a delightful side dish or a charming appetizer!

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings

- Presentation Tips: For an attractive serving, stack two or three slices on a plate, drizzle with a little extra marinara, and top with a basil leaf for a fresh finish. Serve warm for the best flavor and texture!