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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Patricia Turner
[email protected]This recipe is amazing! The eggplant is crispy and flavorful, and the sauce is rich and cheesy. I love the combination of the panko and beer batter. This is definitely a new favorite recipe of mine.
Josie S
[email protected]I thought this recipe was just okay. The eggplant was a little bland and the sauce was too watery. I probably won't make this again.
Avaid Jutt
[email protected]This recipe was easy to follow and the results were amazing! The eggplant was perfectly cooked and the flavors were incredible. I highly recommend this recipe to anyone who loves eggplant parmesan.
Luis Marco Lozada Castellano
[email protected]I'm not a big fan of eggplant, but I thought I'd give this recipe a try. I'm glad I did! The eggplant was surprisingly delicious and the sauce was flavorful and tangy. I will definitely be making this again.
Akif Sadikhov
[email protected]This recipe was a bit time-consuming, but it was worth it! The eggplant parmesan stacks were delicious and everyone at my dinner party loved them. I would definitely make this again for a special occasion.
Muqeem Hussain Mangi
[email protected]I'm always looking for new eggplant parmesan recipes, and this one definitely didn't disappoint! The panko and beer batter gave the eggplant a nice crispy crust, and the sauce was flavorful and tangy. I will definitely be making this again!
Vusi Willemse
[email protected]Wow! This recipe is amazing! The eggplant is crispy and flavorful, and the sauce is rich and cheesy. I love the combination of the panko and beer batter. This is definitely a new favorite recipe of mine.
kamran noor
[email protected]I thought this recipe was just okay. The eggplant was a little bland and the sauce was too watery. I probably won't make this again.
SAWON CHOWDHURY
[email protected]This recipe was a little too complicated for me. I ended up burning the eggplant and the sauce was too spicy. I wouldn't recommend this recipe to beginner cooks.
M Mburz
[email protected]I'm not a huge fan of eggplant, but I decided to give this recipe a try anyway. I was pleasantly surprised! The eggplant was crispy and flavorful, and the sauce was delicious. I will definitely be making this again.
Isaac Affaso
[email protected]This recipe was easy to follow and the results were amazing! The eggplant was perfectly cooked and the flavors were incredible. I highly recommend this recipe to anyone who loves eggplant parmesan.
Isatou Jobe
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The eggplant is crispy and tender, and the sauce is flavorful and tangy. I like to serve it with a side of roasted vegetables.
Leah mcginnis
[email protected]This eggplant parmesan stacks recipe was a hit with my family! The panko and beer batter gave the eggplant a crispy, flavorful coating, and the marinara sauce and cheese were gooey and delicious. I will definitely be making this again!