Recipe For Eggplant Parmesan Stacks

Top each with 1 tablespoon marinara sauce and 1 tablespoon of cheese.

Recipe for eggplant parmesan stacks. Bread the eggplant by dipping it into milk and then crumbs. And if they are too big then they need more cook time. Stack 2 to 3 rounds on top of each other or don t.

Heat 1 cup oil about 1 4 inch in a large skillet over medium high heat. First we still bread the eggplant slices. Heat oil in large skillet on medium high heat until a bread crumb sizzles when added to oil.

Bake breaded eggplant in a 375º oven for 40 minutes. Cook eggplant in batches 2 3 min. Assemble the stacks by layering eggplant slices with sauce cheese and fresh basil.

Preparation and cooking tips for eggplant parmesan stacks. Place on baking sheet for 15 minutes to draw out moisture. We garnished the eggplant parmesan stacks with basil and freshly grated parmesan cheese.

Coat eggplant slices with flour shaking off excess. Top with 1 tablespoon of the cheese mixture and 2 spinach leaves. The sauce and the eggplant should be ready at about the same time.

It s important to slice the eggplant thinly because it makes it less bitter and provides a higher breading to veggie ratio. Make stacks by ladling 1 tablespoon marinara sauce onto each of the 8 eggplant slices on the baking sheet. Cut eggplant into consistently sized rounds that are about frac38.