If you’re fond of eating eggplants, you must have already known that eggplants can be cooked in many ways, most of which actually require frying and baking. However, eggplants are also known to absorb lots of oil, which can be somewhat unhealthy especially if you’re using plain cooking oil.
That’s the reason why we’re going to make eggplant parmesan stacks in a different way. In this Pan-Cooked Eggplant Parmesan Stacks recipe, we’re going to pan-cooked parmesan stacks. However, instead of the usual style of frying eggplants in lots of oil, we should bake the eggplants instead. And since we’re stacking it somehow, rest assured that the cooking experience will definitely give you lots of enjoyment.
Eggplant Parmesan Stacks Recipe
Eggplant Parmesan Stacks
Ingredients
- 2 pcs. Medium-sized Eggplants
- ½ cup Aquafaba
- 3 cups Breadcrumbs
- 1 tsp. Italian Herb Seasoning
- ¼ tsp. Garlic crushed
- ½ tsp. Paprika or Red Chili Powder
- ¼ cup Parmigiano-Reggiano cheese optional
- 2 tbsp. Olive Oil
- salt
For Assembling Eggplants
- 3 cups Marinara Sauce
- 1 cup Mozzarella Cheese shredded
- ¼ cup Cilantro Leaves or Basil finely chopped
Instructions
- Prepare the eggplants first by washing and cutting it into circles before setting it aside.
- In a separate bowl, combine the crushed garlic, Italian herb seasoning, breadcrumbs, red chili, cheese and some salt. Mix it well until all ingredients are blended.
- Next, whisk the aquafaba until it becomes frothy in appearance. Dip the eggplant in aquafaba before dipping it in breadcrumb mixture. Shake off the excess mixture from the eggplant before putting it on a separate plate. Repeat the process until all eggplant slices are covered with breadcrumb mixture.
- Next, heat some olive oil in a pan and cook the eggplant slices until all becomes golden-brown and crispy. You can also deep-fry those or bake it in an oven for at least 15 – 20 minutes.
- Assemble the entire eggplant parmesan stacks by putting some marina sauce on top of the serving plate. Once done, put a cooked eggplant slice on top then put a layer of marinara sauce on top. Repeat the process until at least two or three slices are stacked with each other.
- Lastly, put some shredded parmesan cheese on top of the stack, sprinkle with some chopped cilantro or basil leaves. Once done, serve and enjoy it along with some delicious and spicy veggie lasagna or penne pasta recipe.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Baked Eggplant Parmesan Stacks
To prepare delightful Baked Eggplant Parmesan Stacks, begin by preheating your oven to 375°F (190°C) and placing a wire rack on a baking sheet, lightly greasing it. Season eggplant slices with salt and let them rest on a paper towel-lined tray for approximately 15 minutes to remove excess moisture. Create a breading station with three shallow bowls: one with flour, the second with beaten eggs, and the third with breadcrumbs. Dip each eggplant slice in flour, then beaten eggs, and finally breadcrumbs, ensuring even coating. Arrange the breaded slices on the prepared wire rack and bake in the preheated oven for 25-30 minutes, flipping them halfway through, until golden and crisp. In a baking dish, spread a thin layer of marinara sauce, layer half of the eggplant slices, sprinkle with mozzarella and Parmesan cheeses, and repeat with the remaining slices. Top with more sauce and cheese and bake for an additional 20-25 minutes until the cheese is bubbling and golden. Garnish with fresh basil leaves, and your Baked Eggplant Parmesan Stacks are ready to be served.
Tips for making Eggplant Parmesan Stacks
Cooking Tips
Select eggplants with love, opting for those that feel heavy for their size and have glossy, unblemished skin. Size matters in this dish—medium-sized globes are just right for creating perfectly proportioned stacks. Remember, treating your eggplants with kindness begins with a delicate slice; precision rewards you with even cooking and beautiful presentation.
Salting these purple canvases draws out bitterness and moisture, preparing them to become tender pillars of our delicious tower. Rinse the slices and pat them dry with the tenderness you might show a tear-stained cheek, for they will carry the weight of flavors yet to come.
Breading the eggplant is like dressing it up for a grand ball—the combination of flour, beaten eggs, and breadcrumbs will give it the textures necessary for a crispy exterior to contrast the creamy layers within. Here, I fold in whispers of oregano and basil into the breadcrumbs, nurturing the Italian melody of herbs that will sing in harmony with the marinara and cheese.
When it comes to frying, do so with patience—allowing the eggplants to turn golden brown at a temperate pace, so they don’t burn or remain undercooked. The aim is to achieve a crust as crisp as an autumn leaf underfoot, yet preserving the luxurious, velvety interior.
In assembling your stacks, think of yourself as a sculptor, building a masterpiece. Start with a base of robust marinara, follow with the crunchy breaded eggplant, spoon over more sauce, then crown it gloriously with a blend of mozzarella and Parmesan. This is where our hearts swell with anticipation—every added tier heightens the emotion, infusing our creation with layers of joy.
The grand finale involves baking until the cheese bubbles like a joyful laugh, encapsulating a burst of excitement in every bite. Observe it closely, as you would a child’s first steps, ensuring the moment is captured just right, with golden edges and a molten heart.
Eggplant Parmesan Stacks demand to be served fresh from the oven, their aroma wafting through the air like an inviting hug, beckoning friends and family to partake in the feast. As they marvel at the towering indulgence, share the experience and watch smiles unfold.
The personal touch is what elevates a meal from simply food to a memory etched in time. The artistry of Eggplant Parmesan Stacks is not found in rigid structure but in the passion bestowed upon each ingredient and the warmth exuded with each serving. Embrace the beauty of imperfection, for it’s there that true delight often hides.
Serving Suggestions
Pairing with a light Miso Soup can offer a clear and soothing contrast to the rich and hearty eggplant stacks. The subtle, earthy tones of the soup act as a gentle palate cleanser between savory bites.
A plate of Gyoza might initially seem outlandish next to Italian cuisine, but these pan-fried dumplings can be a joyous textural complement, with their crispy edges and tender filling providing a sublime counterpoint to the soft layers of the eggplant.
To engage with a more refreshing counterpart, QUICK PICKLES, bursting with tangy flavor, can add a zesty twist that slices through the dense, cheesy goodness of the parmesan stacks, resetting your taste buds for more indulgence.
For those who prefer vegetarian delights, a helping of Tofu Teriyaki offers a sweet and savory note that pairs delightfully with the tomato and cheese in the Eggplant Parmesan Stacks, adding a Japanese touch to an Italian favorite.
Lastly, if you opt for a beverage pairing, a glass of Coconut Milk or Soy Milk can gently mute the rich flavors of cheese and tomato while providing a silky-smooth consistency to cleanse the palate between each heavenly forkful.
FAQs about Eggplant Parmesan Stacks
- Can I Make Eggplant Parmesan Stacks Ahead of Time? Absolutely! You can assemble them and refrigerate for up to 24 hours before baking. This is great for planning ahead for gatherings or busy weeknights.
- How Do I Store Leftover Eggplant Parmesan Stacks? If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain their crispiness.
- Can I Freeze Eggplant Parmesan Stacks? Yes, they freeze well. After baking, let them cool completely, then wrap in plastic wrap and foil. Freeze for up to three months. Reheat in the oven from frozen.
- Why Are My Eggplant Slices Soggy? Soggy eggplant can result from not salting and draining them adequately. Be patient with this step to remove excess moisture.
- Can I Make a Vegan Version of Eggplant Parmesan Stacks?Certainly! Use plant-based cheese and egg substitutes for a vegan twist on this classic dish. It’s just as delicious and cruelty-free.
Conclusion
As we conclude our tale of the majestic Eggplant Parmesan Stacks, it’s akin to closing a book brimming with vibrant characters and a plot thick with flavor. With each entry at Food and Meal (foodandmeal.com), we aim not only to fill your recipe books but also to color your kitchen with the artistry and emotion that cooking can evoke.
These Eggplant Parmesan Stacks are more than just food; they’re a culinary adventure, an opera of textures and tastes, each bite crescendoing into a memorable experience. As you layer each ingredient with care and witness the alchemy that turns simple produce into an exquisite meal, you’re participating in an age-old ritual of nourishment and delight.
Whether you serve this dish at a bustling family table or savor it in a quiet moment of solitude, it asserts its presence as both a comfort classic and a statement of gastronomic joy. It is a testament to the love that can be placed on a plate, and through it, to the hearts of those who gather to dine.
As the oven cools and the plates return to their cupboards, let the resonance of a hearty Italian staple entwined with the finesse of your home cooking inspire you. Remember, wherever your culinary ventures take you, Food And Meal stands ready to guide your journey, offering a trove of treasures at foodandmeal.com, for everyone from kitchen novices to seasoned chefs.
In parting, let us toast to shared flavors and individual discoveries. May your Eggplant Parmesan Stacks become a storied dish in your own collection, a favorite tale to recount through taste and aroma alike.
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.