![Eggplant Parmesan Stacks is a fun dish. It has layers of crispy eggplant, cheese, and sauce. You can enjoy it as a main meal or a side. This recipe takes about 30 minutes to prep and 1 hour total. - 2 medium eggplants, sliced into 1/2 inch rounds - 1 cup all-purpose flour - 2 large eggs, beaten - 2 cups breadcrumbs - 2 cups marinara sauce - 2 cups shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Fresh basil leaves for garnish - Olive oil for frying You will need some basic kitchen tools. Grab a large skillet for frying. Use a baking dish for stacking. You’ll also want three shallow dishes for breading. Keep paper towels handy for draining oil. A sharp knife and cutting board will help slice the eggplants. Start by slicing the eggplants into 1/2 inch rounds. Lay the slices on a plate and sprinkle salt on both sides. This helps to draw out moisture and bitterness. Let them sit for about 30 minutes. After that, rinse the slices under cold water. Pat them dry with paper towels. This step makes your dish taste better! Next, prepare your breading station. You need three shallow dishes. Fill the first dish with all-purpose flour. The second dish should have the beaten eggs. For the third dish, mix breadcrumbs with dried oregano, dried basil, salt, and pepper. This mixture adds great flavor to your eggplant. In a large skillet, heat olive oil over medium heat. While the oil heats, bread the eggplant slices. Dip each slice in flour, then the beaten eggs, and finally coat them with the breadcrumb mix. Fry the slices in batches until they turn golden brown. This takes about 3-4 minutes per side. Once cooked, place them on paper towels to drain excess oil. Now, it's time to assemble your stacks. Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom. Place one fried eggplant slice on top of the sauce. Add another spoonful of sauce and sprinkle mozzarella and Parmesan cheese. Repeat this process to create stacks that are about 3-4 layers high. Finish your stacks with a final layer of marinara sauce. Top it off with a generous amount of mozzarella and Parmesan cheese. Bake the dish in the preheated oven for 25-30 minutes. You want it to be bubbly and golden. The smell will be amazing! After baking, let the dish cool for a few minutes. This helps the layers set. Before serving, garnish with fresh basil leaves. Now your Eggplant Parmesan Stacks are ready to enjoy! For the full recipe, check out the details above. When choosing eggplants, look for ones that are smooth and shiny. A firm touch means freshness. Avoid eggplants with soft spots or wrinkles. These signs show age and poor quality. Choose medium-sized eggplants for even cooking. They are not too bitter and will taste great in your dish. For that crunchy texture, bread the eggplant slices well. Use a three-step breading method: flour, eggs, and breadcrumbs. Let the breaded slices rest for a few minutes before frying. This helps the coating stick better. Fry them in hot oil, but don’t overcrowd the pan. Fry in batches to keep the heat steady. If you have extras, store them in an airtight container. Refrigerate them for up to three days. To reheat, use the oven for a crispy finish. Avoid microwaving, as it makes them soggy. For longer storage, freeze the stacks before baking. They can last up to three months in the freezer. To bake from frozen, just add extra time in the oven. For more details, check the Full Recipe. {{image_2}} Eggplant Parmesan Stacks are great for vegetarians. You can swap eggplant for zucchini or portobello mushrooms. Both options give a rich taste. Use the same breading steps for these veggies. You can also add layers of spinach or roasted red peppers. This adds more flavor and color. These swaps keep the dish fresh and exciting. If you need a gluten-free version, it’s easy! Just use gluten-free flour and breadcrumbs. The breading will still be crispy. You can also use crushed cornflakes or almond flour for a unique twist. These options provide a lovely crunch. They ensure everyone can enjoy this tasty dish without worry. Want to add meat? You can layer cooked sausage or ground beef between the stacks. Cook the meat first with spices, then layer it with eggplant, sauce, and cheese. This adds a hearty touch. You can also try chicken or turkey for a lighter option. These additions make it a complete meal, perfect for gatherings. For more detailed steps, check out the Full Recipe. Store your Eggplant Parmesan Stacks in an airtight container. Let them cool first. They will stay fresh for about 3 to 4 days in the fridge. Make sure to cover them well to keep moisture in and odors out. If you plan to enjoy leftovers, refrigerate them as soon as possible. You can freeze these stacks for longer storage. First, let them cool completely. Wrap each stack tightly in plastic wrap to prevent freezer burn. Then, place them in a freezer-safe container or bag. They will last for up to 3 months in the freezer. When you are ready to enjoy them, thaw them overnight in the fridge. To reheat your Eggplant Parmesan Stacks, preheat your oven to 350°F (175°C). Place the stacks in a baking dish. Cover with foil to keep them moist. Bake for about 20 minutes or until heated through. For a crispier top, remove the foil during the last 5 minutes. You can also reheat them in the microwave, but the oven gives better results. Enjoy your delicious layers of flavor! Eggplant Parmesan can last about 3 to 5 days in the fridge. Make sure to store it in an airtight container. This helps keep it fresh and tasty. If you want to enjoy it longer, consider freezing it. Just remember, the texture may change a bit after thawing. Yes, you can prep Eggplant Parmesan Stacks ahead of time! You can bread the eggplant slices and fry them a day before. Store them in the fridge. Then, when you are ready, simply assemble and bake. This saves you time and makes dinner easier on busy nights. Eggplant Parmesan Stacks pair well with many sides. You might enjoy a fresh green salad. Garlic bread is also a great choice. A nice glass of red wine can add to the meal. Feel free to also serve some pasta or a vegetable medley for a complete dinner. For more ideas, check out the [Full Recipe]. In this post, we covered how to make delicious Eggplant Parmesan Stacks. We discussed the full recipe, ingredients needed, and equipment required. I shared step-by-step instructions, tips for the perfect crunch, and storage advice. You learned about fun variations like vegetarian and gluten-free options. Cooking can be easy and fun. With these tips, you can create a tasty dish your friends will love. Enjoy your cooking!](https://greenmealmap.com/wp-content/uploads/2025/06/c68c416c-0392-4654-bfc1-d487986ca0f9-768x768.webp)
Are you ready to impress at your next meal? My Eggplant Parmesan Stacks are a fun twist on a classic dish. Layered with tasty eggplant, rich cheese, and zesty sauce, this recipe is a hit for everyone. With simple steps and easy-to-find ingredients, you’ll create a dish that’s as beautiful as it is delicious. Let’s dive in and make these mouthwatering stacks together!
Ingredients
Full Recipe Overview
Eggplant Parmesan Stacks is a fun dish. It has layers of crispy eggplant, cheese, and sauce. You can enjoy it as a main meal or a side. This recipe takes about 30 minutes to prep and 1 hour total.
List of Ingredients
– 2 medium eggplants, sliced into 1/2 inch rounds
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 2 cups breadcrumbs
– 2 cups marinara sauce
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Salt and pepper to taste
– Fresh basil leaves for garnish
– Olive oil for frying
Equipment Needed
You will need some basic kitchen tools. Grab a large skillet for frying. Use a baking dish for stacking. You’ll also want three shallow dishes for breading. Keep paper towels handy for draining oil. A sharp knife and cutting board will help slice the eggplants.
Step-by-Step Instructions
Preparing the Eggplants
Start by slicing the eggplants into 1/2 inch rounds. Lay the slices on a plate and sprinkle salt on both sides. This helps to draw out moisture and bitterness. Let them sit for about 30 minutes. After that, rinse the slices under cold water. Pat them dry with paper towels. This step makes your dish taste better!
Setting Up Breading Station
Next, prepare your breading station. You need three shallow dishes. Fill the first dish with all-purpose flour. The second dish should have the beaten eggs. For the third dish, mix breadcrumbs with dried oregano, dried basil, salt, and pepper. This mixture adds great flavor to your eggplant.
Frying Eggplant Slices
In a large skillet, heat olive oil over medium heat. While the oil heats, bread the eggplant slices. Dip each slice in flour, then the beaten eggs, and finally coat them with the breadcrumb mix. Fry the slices in batches until they turn golden brown. This takes about 3-4 minutes per side. Once cooked, place them on paper towels to drain excess oil.
Assembling the Stacks
Now, it’s time to assemble your stacks. Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom. Place one fried eggplant slice on top of the sauce. Add another spoonful of sauce and sprinkle mozzarella and Parmesan cheese. Repeat this process to create stacks that are about 3-4 layers high.
Topping and Baking
Finish your stacks with a final layer of marinara sauce. Top it off with a generous amount of mozzarella and Parmesan cheese. Bake the dish in the preheated oven for 25-30 minutes. You want it to be bubbly and golden. The smell will be amazing!
Garnishing and Serving
After baking, let the dish cool for a few minutes. This helps the layers set. Before serving, garnish with fresh basil leaves. Now your Eggplant Parmesan Stacks are ready to enjoy! For the full recipe, check out the details above.
Tips & Tricks
Selecting the Best Eggplants
When choosing eggplants, look for ones that are smooth and shiny. A firm touch means freshness. Avoid eggplants with soft spots or wrinkles. These signs show age and poor quality. Choose medium-sized eggplants for even cooking. They are not too bitter and will taste great in your dish.
Achieving the Perfect Crunch
For that crunchy texture, bread the eggplant slices well. Use a three-step breading method: flour, eggs, and breadcrumbs. Let the breaded slices rest for a few minutes before frying. This helps the coating stick better. Fry them in hot oil, but don’t overcrowd the pan. Fry in batches to keep the heat steady.
Storing Leftover Eggplant Parmesan Stacks
If you have extras, store them in an airtight container. Refrigerate them for up to three days. To reheat, use the oven for a crispy finish. Avoid microwaving, as it makes them soggy. For longer storage, freeze the stacks before baking. They can last up to three months in the freezer. To bake from frozen, just add extra time in the oven.
For more details, check the Full Recipe.
Variations
Vegetarian Alternatives
Eggplant Parmesan Stacks are great for vegetarians. You can swap eggplant for zucchini or portobello mushrooms. Both options give a rich taste. Use the same breading steps for these veggies. You can also add layers of spinach or roasted red peppers. This adds more flavor and color. These swaps keep the dish fresh and exciting.
Gluten-Free Options
If you need a gluten-free version, it’s easy! Just use gluten-free flour and breadcrumbs. The breading will still be crispy. You can also use crushed cornflakes or almond flour for a unique twist. These options provide a lovely crunch. They ensure everyone can enjoy this tasty dish without worry.
Adding Meat Layers
Want to add meat? You can layer cooked sausage or ground beef between the stacks. Cook the meat first with spices, then layer it with eggplant, sauce, and cheese. This adds a hearty touch. You can also try chicken or turkey for a lighter option. These additions make it a complete meal, perfect for gatherings.
For more detailed steps, check out the Full Recipe.
Storage Info
Refrigeration Guidelines
Store your Eggplant Parmesan Stacks in an airtight container. Let them cool first. They will stay fresh for about 3 to 4 days in the fridge. Make sure to cover them well to keep moisture in and odors out. If you plan to enjoy leftovers, refrigerate them as soon as possible.
Freezing the Eggplant Stacks
You can freeze these stacks for longer storage. First, let them cool completely. Wrap each stack tightly in plastic wrap to prevent freezer burn. Then, place them in a freezer-safe container or bag. They will last for up to 3 months in the freezer. When you are ready to enjoy them, thaw them overnight in the fridge.
Reheating Instructions
To reheat your Eggplant Parmesan Stacks, preheat your oven to 350°F (175°C). Place the stacks in a baking dish. Cover with foil to keep them moist. Bake for about 20 minutes or until heated through. For a crispier top, remove the foil during the last 5 minutes. You can also reheat them in the microwave, but the oven gives better results. Enjoy your delicious layers of flavor!
FAQs
How long does Eggplant Parmesan last in the fridge?
Eggplant Parmesan can last about 3 to 5 days in the fridge. Make sure to store it in an airtight container. This helps keep it fresh and tasty. If you want to enjoy it longer, consider freezing it. Just remember, the texture may change a bit after thawing.
Can I make Eggplant Parmesan Stacks ahead of time?
Yes, you can prep Eggplant Parmesan Stacks ahead of time! You can bread the eggplant slices and fry them a day before. Store them in the fridge. Then, when you are ready, simply assemble and bake. This saves you time and makes dinner easier on busy nights.
What can I serve with Eggplant Parmesan Stacks?
Eggplant Parmesan Stacks pair well with many sides. You might enjoy a fresh green salad. Garlic bread is also a great choice. A nice glass of red wine can add to the meal. Feel free to also serve some pasta or a vegetable medley for a complete dinner. For more ideas, check out the [Full Recipe].
In this post, we covered how to make delicious Eggplant Parmesan Stacks. We discussed the full recipe, ingredients needed, and equipment required. I shared step-by-step instructions, tips for the perfect crunch, and storage advice. You learned about fun variations like vegetarian and gluten-free options.
Cooking can be easy and fun. With these tips, you can create a tasty dish your friends will love. Enjoy your cooking!
![Eggplant Parmesan Stacks is a fun dish. It has layers of crispy eggplant, cheese, and sauce. You can enjoy it as a main meal or a side. This recipe takes about 30 minutes to prep and 1 hour total. - 2 medium eggplants, sliced into 1/2 inch rounds - 1 cup all-purpose flour - 2 large eggs, beaten - 2 cups breadcrumbs - 2 cups marinara sauce - 2 cups shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Fresh basil leaves for garnish - Olive oil for frying You will need some basic kitchen tools. Grab a large skillet for frying. Use a baking dish for stacking. You’ll also want three shallow dishes for breading. Keep paper towels handy for draining oil. A sharp knife and cutting board will help slice the eggplants. Start by slicing the eggplants into 1/2 inch rounds. Lay the slices on a plate and sprinkle salt on both sides. This helps to draw out moisture and bitterness. Let them sit for about 30 minutes. After that, rinse the slices under cold water. Pat them dry with paper towels. This step makes your dish taste better! Next, prepare your breading station. You need three shallow dishes. Fill the first dish with all-purpose flour. The second dish should have the beaten eggs. For the third dish, mix breadcrumbs with dried oregano, dried basil, salt, and pepper. This mixture adds great flavor to your eggplant. In a large skillet, heat olive oil over medium heat. While the oil heats, bread the eggplant slices. Dip each slice in flour, then the beaten eggs, and finally coat them with the breadcrumb mix. Fry the slices in batches until they turn golden brown. This takes about 3-4 minutes per side. Once cooked, place them on paper towels to drain excess oil. Now, it's time to assemble your stacks. Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom. Place one fried eggplant slice on top of the sauce. Add another spoonful of sauce and sprinkle mozzarella and Parmesan cheese. Repeat this process to create stacks that are about 3-4 layers high. Finish your stacks with a final layer of marinara sauce. Top it off with a generous amount of mozzarella and Parmesan cheese. Bake the dish in the preheated oven for 25-30 minutes. You want it to be bubbly and golden. The smell will be amazing! After baking, let the dish cool for a few minutes. This helps the layers set. Before serving, garnish with fresh basil leaves. Now your Eggplant Parmesan Stacks are ready to enjoy! For the full recipe, check out the details above. When choosing eggplants, look for ones that are smooth and shiny. A firm touch means freshness. Avoid eggplants with soft spots or wrinkles. These signs show age and poor quality. Choose medium-sized eggplants for even cooking. They are not too bitter and will taste great in your dish. For that crunchy texture, bread the eggplant slices well. Use a three-step breading method: flour, eggs, and breadcrumbs. Let the breaded slices rest for a few minutes before frying. This helps the coating stick better. Fry them in hot oil, but don’t overcrowd the pan. Fry in batches to keep the heat steady. If you have extras, store them in an airtight container. Refrigerate them for up to three days. To reheat, use the oven for a crispy finish. Avoid microwaving, as it makes them soggy. For longer storage, freeze the stacks before baking. They can last up to three months in the freezer. To bake from frozen, just add extra time in the oven. For more details, check the Full Recipe. {{image_2}} Eggplant Parmesan Stacks are great for vegetarians. You can swap eggplant for zucchini or portobello mushrooms. Both options give a rich taste. Use the same breading steps for these veggies. You can also add layers of spinach or roasted red peppers. This adds more flavor and color. These swaps keep the dish fresh and exciting. If you need a gluten-free version, it’s easy! Just use gluten-free flour and breadcrumbs. The breading will still be crispy. You can also use crushed cornflakes or almond flour for a unique twist. These options provide a lovely crunch. They ensure everyone can enjoy this tasty dish without worry. Want to add meat? You can layer cooked sausage or ground beef between the stacks. Cook the meat first with spices, then layer it with eggplant, sauce, and cheese. This adds a hearty touch. You can also try chicken or turkey for a lighter option. These additions make it a complete meal, perfect for gatherings. For more detailed steps, check out the Full Recipe. Store your Eggplant Parmesan Stacks in an airtight container. Let them cool first. They will stay fresh for about 3 to 4 days in the fridge. Make sure to cover them well to keep moisture in and odors out. If you plan to enjoy leftovers, refrigerate them as soon as possible. You can freeze these stacks for longer storage. First, let them cool completely. Wrap each stack tightly in plastic wrap to prevent freezer burn. Then, place them in a freezer-safe container or bag. They will last for up to 3 months in the freezer. When you are ready to enjoy them, thaw them overnight in the fridge. To reheat your Eggplant Parmesan Stacks, preheat your oven to 350°F (175°C). Place the stacks in a baking dish. Cover with foil to keep them moist. Bake for about 20 minutes or until heated through. For a crispier top, remove the foil during the last 5 minutes. You can also reheat them in the microwave, but the oven gives better results. Enjoy your delicious layers of flavor! Eggplant Parmesan can last about 3 to 5 days in the fridge. Make sure to store it in an airtight container. This helps keep it fresh and tasty. If you want to enjoy it longer, consider freezing it. Just remember, the texture may change a bit after thawing. Yes, you can prep Eggplant Parmesan Stacks ahead of time! You can bread the eggplant slices and fry them a day before. Store them in the fridge. Then, when you are ready, simply assemble and bake. This saves you time and makes dinner easier on busy nights. Eggplant Parmesan Stacks pair well with many sides. You might enjoy a fresh green salad. Garlic bread is also a great choice. A nice glass of red wine can add to the meal. Feel free to also serve some pasta or a vegetable medley for a complete dinner. For more ideas, check out the [Full Recipe]. In this post, we covered how to make delicious Eggplant Parmesan Stacks. We discussed the full recipe, ingredients needed, and equipment required. I shared step-by-step instructions, tips for the perfect crunch, and storage advice. You learned about fun variations like vegetarian and gluten-free options. Cooking can be easy and fun. With these tips, you can create a tasty dish your friends will love. Enjoy your cooking!](https://greenmealmap.com/wp-content/uploads/2025/06/c68c416c-0392-4654-bfc1-d487986ca0f9-250x250.webp)
