It's best to use medium eggplants with a uniform diameter so the resulting slices will be similar in size.
Eggplant Parmesan Stacks
These Eggplant Parmesan Stacks are an architectural redesign of classic eggplant parmesan only healthier because the eggplant is baked, not fried. These scrumptious towers of eggplant parmigiana make a festive appetizer, dinner or lunch
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Servings: 4 servings
Calories: 397kcal
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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.
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Notes
Nutrition
Serving: 1serving | Calories: 397kcal | Carbohydrates: 50g | Fat: 16g | Cholesterol: 122mg | Sodium: 1261mg
© 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.