Eggplant Parmesan Stacks with Fresh Mozzarella

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 teaspoon salt
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups Italian-seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup olive oil
• 2 cups marinara sauce
• 8 ounces fresh mozzarella, sliced
• 1/4 cup fresh basil leaves, torn

Steps

1. 1 Preheat oven to 375°F.
2. 2 Toss eggplant slices with 1 teaspoon salt and let sit for 15 minutes. Rinse and pat dry.
3. 3 Set up a breading station with flour, beaten eggs, and a mix of breadcrumbs and Parmesan.
4. 4 Dip each eggplant slice into flour, then egg, then breadcrumbs, ensuring a good coating.
5. 5 Heat olive oil in a large skillet over medium heat. Fry eggplant slices until golden, about 2 minutes per side. Drain on paper towels.
6. 6 Spread a thin layer of marinara sauce in a baking dish.
7. 7 Assemble stacks with eggplant slices, mozzarella, and a drizzle of marinara sauce. Repeat layers.
8. 8 Bake uncovered for 20-25 minutes, until cheese is bubbly and golden.
9. 9 Top with fresh basil before serving.

Equipment

• Baking dish
• Skillet
• Tongs
• Paper towels

Variations

• Use zucchini slices instead of eggplant for a zucchini Parmesan stack.
• Add a layer of sautéed mushrooms for extra flavor.

Substitutions

• Substitute fresh mozzarella with shredded mozzarella if needed.
• Use panko breadcrumbs for a crispier texture.

Pairings

• A crisp Pinot Grigio complements the flavors nicely.
• Serve with a side of roasted vegetables.

Nutrition

Tips

• For a lighter option, bake breaded eggplant slices instead of frying.
• Use store-bought marinara sauce to save time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until heated through.

Serving Suggestions

• Serve with a simple green salad.
• Pair with garlic bread for a hearty meal.

FAQ