Cheesy Eggplant Parmesan Stacks Recipe is a delightful dish that I absolutely adore. Growing up, my family always had a special place in our hearts for Italian food. I remember my grandma’s kitchen filled with the aroma of baked eggplant and melted cheese. This recipe brings back those warm memories and adds a twist by stacking the eggplant, making it visually appealing and delicious.
Why I Love Cheesy Eggplant Parmesan Stacks
Eggplant Parmesan is a classic comfort food. The combination of tender eggplant, rich tomato sauce, and gooey cheese creates a flavor explosion. I love how it can be both hearty and light at the same time. Plus, it’s a great way to sneak some vegetables into your meal.
Choosing the Right Eggplant
When making Cheesy Eggplant Parmesan Stacks, picking the right eggplant is essential. I prefer using globe eggplants, which are the most common variety. They have a smooth skin and a mild flavor, perfect for absorbing the sauce.
Tips for Selecting Eggplant:
- Look for firm, shiny skin.
- Avoid any eggplants with blemishes or soft spots.
- A heavier eggplant usually means it’s fresher.
Ingredients for Cheesy Eggplant Parmesan Stacks
To make this delicious dish, you’ll need a few simple ingredients. Here’s what you’ll need:
Eggplant Stacks Ingredients:
- 2 medium globe eggplants
- 2 cups marinara sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (Italian seasoned preferred)
- 1 tablespoon olive oil
- Fresh basil leaves for garnish
- Salt and pepper to taste
How to Make Cheesy Eggplant Parmesan Stacks
Preparing the eggplant is a crucial step in this recipe. I always start by slicing the eggplants into 1/2-inch thick rounds. This thickness ensures they cook evenly and hold their shape when stacked.
Salting the Eggplant:
One of my favorite tricks is to salt the eggplant slices. This process draws out excess moisture and bitterness. I sprinkle salt on both sides of the slices and let them sit for about 30 minutes. After that, I rinse them and pat them dry with a paper towel.
Breading the Eggplant
Breading the eggplant adds a crunchy texture that contrasts wonderfully with the soft cheese and sauce. Here’s how I do it:
- Set Up a Breading Station: I place three shallow bowls on my counter. One bowl contains flour, the second has beaten eggs, and the third has breadcrumbs mixed with a pinch of salt and pepper.
- Coat the Eggplant: I dip each eggplant slice first in flour, then in the egg, and finally in the breadcrumbs. This three-step process ensures a crispy coating.
Frying the Eggplant
Frying the eggplant slices gives them a delicious golden-brown color. I heat olive oil in a large skillet over medium heat. Once the oil is hot, I carefully add the breaded eggplant slices in batches.
- Do not overcrowd the pan; this helps maintain the oil temperature.
- Fry each side for about 3-4 minutes or until golden brown.
- Place fried slices on paper towels to absorb excess oil.
Assembling the Stacks
Once all the eggplant slices are fried, it’s time to assemble the stacks. I start with a slice of eggplant, add a spoonful of marinara sauce, and sprinkle some mozzarella cheese on top. Then, I repeat the process until I have three layers of eggplant.
On the top layer, I add a generous amount of marinara sauce and sprinkle Parmesan cheese. This layer will get bubbly and golden in the oven.
Baking the Stacks
Baking the Cheesy Eggplant Parmesan Stacks brings everything together. I preheat my oven to 375°F (190°C) and place the assembled stacks on a baking dish. Then, I cover them with aluminum foil to prevent over-browning.
- Bake for 25 minutes covered.
- Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
Serving The Cheesy Eggplant Parmesan Stacks
Once out of the oven, I let the stacks cool for a few minutes. This helps them hold their shape when serving. I like to garnish with fresh basil leaves for a pop of color and flavor.
- Serve with a side salad for a complete meal.
- Pair with crusty bread to soak up the sauce.
- Enjoy with a glass of red wine for a classic Italian experience.
Storage and Reheating Tips
If you have leftovers, you can store them in an airtight container in the refrigerator for up to three days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through.
These stacks also freeze well. I recommend assembling them without baking, then wrapping them tightly in plastic wrap and aluminum foil. When ready to enjoy, bake from frozen, adding extra time to ensure they heat through.
Why Cheesy Eggplant Parmesan Stacks is a Favorite
Cheesy Eggplant Parmesan Stacks is a dish that brings joy to my family and friends. It’s comforting, satisfying, and easy to make. I love how versatile it is, allowing for various adaptations. You can add layers of spinach, mushrooms, or even zucchini for extra veggies. I hope you give it a try and enjoy every cheesy, saucy bite as much as I do.