Best 4 Eggplant Parmesan Stacks Recipes
Calling all eggplant lovers! If you're searching for a dish that combines flavor, texture, and visual appeal, look no further than eggplant parmesan stacks. This delectable entree features tender slices of eggplant, coated in a savory breadcrumb mixture, and layered with rich tomato sauce, gooey melted cheese, and fragrant herbs. The result is a culinary masterpiece that offers a perfect balance of flavors, textures, and colors, making it a hit at dinner parties and casual family meals alike.
Here are our top 4 tried and tested recipes!
CRISPY EGGPLANT PARMESAN STACKS
Eggplant rounds are breaded and baked, then stacked and layered with Ragu® Old World Style® Traditional Sauce and mozzarella cheese, then baked again until hot and cheese has melted.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 1h
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Sprinkle both sides of eggplant rounds generously with salt; place on baking sheet for 15 minutes to draw out moisture. Use paper towels to blot moisture from each side of the eggplant slices. Sprinkle lightly with salt and pepper.
- Whisk eggs in a shallow bowl. Place panko bread crumbs in a second bowl. Dip each side of the eggplant slices in the whisked eggs, then press into the panko crumbs to coat each side. Place slices on a cooling rack on a baking sheet.
- Spray the tops of eggplant generously with cooking spray. Bake 8 minutes in preheated oven. Turn each slice, and spray the other side with cooking spray. Bake an additional 8 to 10 minutes. Remove from oven and let cool slightly.
- Reduce oven temperature to 350 degrees (175 degrees C).
- To make the stacks: Cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment. Top with a spoonful of Ragu® Old World Style® Traditional Sauce and a slice of mozzarella. Place another slice of eggplant on the first; repeat the layering process until you have about 5 or 6 slices in a stack. Top with a generous layer of parmesan cheese.
- Bake stacks until the cheese has melted, 10 to 15 minutes. Remove from oven and let cool for a few minutes. Serve warm.
Nutrition Facts : Calories 397 calories, Carbohydrate 49.9 g, Cholesterol 122.3 mg, Fat 16 g, Fiber 9.9 g, Protein 26.1 g, SaturatedFat 7.8 g, Sodium 1261.9 mg, Sugar 4.3 g
GRILLED EGGPLANT PARMESAN STACKS
We love eggplant Parmesan, but when it's hot outside, the dish feels too heavy. Grilled eggplant slices topped with tomato, mozzarella and Parm satisfy everyone. -Joann Parlin, Little Egg Harbor, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Trim ends of eggplant; cut eggplant crosswise into eight slices. Sprinkle with salt; let stand 5 minutes., Blot eggplant dry with paper towels; brush both sides with oil and sprinkle with pepper. Grill, covered, over medium heat 4-6 minutes on each side or until tender. Remove from grill., Top eggplant with mozzarella cheese, tomato and Parmesan cheese. Grill, covered, 1-2 minutes longer or until cheese begins to melt. Top with basil.
Nutrition Facts : Calories 449 calories, Fat 31g fat (18g saturated fat), Cholesterol 96mg cholesterol, Sodium 634mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 5g fiber), Protein 26g protein.
EGGPLANT (AUBERGINE) PARMESAN STACKS
These quick stacks of roasted eggplant slices and purchased polenta makes this dish easy to prepare. Serve with a salad and French bread or bread sticks.
Provided by Barb G.
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse eggplant and trim off and discard both ends.
- Cut eggplant crosswise into 8 equally thick slices.
- Cut Polenta crosswise into 8 equal rounds.
- Lightly coat a 14- by 17-inch baking sheet with olive oil spray or brush with olive oil.
- Arrange eggplant and polenta slices in a single layer on sheet.
- Lightly coat slices with more olive oil.
- Bake in a 425 degree regular or convection oven until eggplant is soft when pressed and polenta is heated through, 20 to 25 minutes.
- Meanwhile, in a 8-to 10 inch nonstick frying pan over medium-high heat, stir onion, garlic, and basil occasionally until onoin is lightly browned, 4 to 5 minutes.
- Add tomato puree and 1/4 cup water; simmer uncovered, stirring occasionally, until flavors are blended, 5 to 10 minutes.
- Add salt and pepper to taste.
- Cover and keep warm over low heat,stirring occasionally,until eggplant is done.
- When eggplant is soft, sprinkle mozzarella and Parmesan cheeses equally over eggplant and polenta.
- Return to oven and bake until cheese is melted, about 2 minutes.
- On each of 4 dinner plates, place 1 slice eggplant (use larges sizes first) and drizzle with 1 tablespoon sauce; top with 1 slice polenta and 1 tablespoon sauce, Repeat until all slices are used.
- If desired garnish with rosemary sprigs.
- Spoon remaining sauce around base of eggplant stacks, Serve.
PANKO AND BEER BATTERED EGGPLANT PARMESAN STACKS
A way to use crunchy panko bread crumbs and delicious beer batter to make a filling main dish or a tasty appetizer. By using beer, this recipe doesn't require eggs, making it vegetarian. Use substitutions suggested in the notes to make it completely vegan. Use garden vegetables and herbs to make your own marinara sauce to add an extra special touch!
Provided by rini1621
Categories Main Dish Recipes Vegetable Main Dish Recipes Eggplant Parmesan Recipes
Time 1h7m
Yield 8
Number Of Ingredients 16
Steps:
- Place eggplant on paper towels; cover with 1 teaspoon salt. Let sit until moisture is drawn out, 10 to 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Heat canola oil in a deep fry pan over medium heat.
- Heat olive oil in a skillet over medium heat; add the leek. Cook and stir until leek is slightly translucent, about 5 minutes. Stir in spinach; cook until slightly wilted, 3 to 5 minutes. Add garlic; cook and stir until spinach is fully wilted, about 3 minutes. Remove from heat.
- Combine panko, Parmesan cheese, and parsley in a bowl. Whisk flour, paprika, salt, and pepper together in a separate bowl; pour in beer. Whisk until batter is loose, adding more beer if batter is too thick. Dredge eggplant in the batter, allowing excess to run off; coat in panko mixture.
- Drop 1 pinch of panko into the canola oil to test the heat. It should bubble up without splattering out. Fry battered eggplant for 30 seconds; flip. Fry until golden brown, about 30 seconds. Place on a paper towel to drain.
- Combine spinach mixture, ricotta cheese, salt, and pepper in a bowl; spread an even amount onto 4 of the fried eggplant slices. Sprinkle with mozzarella cheese; cover with a second slice of fried eggplant. Top with mozzarella cheese. Place onto a baking sheet.
- Bake in the preheated oven until cheese is golden brown, about 10 minutes.
Nutrition Facts : Calories 240.7 calories, Carbohydrate 22.5 g, Cholesterol 22.5 mg, Fat 12.6 g, Fiber 3.6 g, Protein 12.7 g, SaturatedFat 4.7 g, Sodium 649.1 mg, Sugar 2.3 g
Tips:
- For crispier eggplant, slice it thinly and coat it in a mixture of flour, beaten eggs, and breadcrumbs before frying.
- To make the dish ahead of time, assemble the stacks and bake them for 20 minutes. Then, let them cool completely and refrigerate for up to 3 days. When ready to serve, reheat the stacks in a 350°F oven for 15-20 minutes, or until heated through.
- Feel free to experiment with different cheeses in this dish. Mozzarella, Parmesan, and ricotta are all great options.
- If you don't have a meat mallet, you can use a rolling pin or a heavy skillet to pound the eggplant slices thin.
- Serve the eggplant parmesan stacks with a side of marinara sauce for dipping.
Conclusion:
Eggplant parmesan stacks are a delicious and easy-to-make dish that is perfect for any occasion. With a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will enjoy.
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