Eggplant Parmesan Stacks
Introduction
Eggplant Parmesan Stacks are a delicious and hearty dish that showcases the wonderful flavors of eggplant, cheese, and homemade tomato sauce. Perfect for a comforting family dinner or an impressive gathering with friends, this recipe balances crispy textures with rich flavors. It’s not just a meal; it’s a delightful experience that brings together fresh ingredients and a bit of culinary creativity.
Why Make This Recipe
There are many reasons to make Eggplant Parmesan Stacks. First, they are a healthier alternative to traditional eggplant Parmesan because they use less cheese and more vegetables. Second, the layers of eggplant and sauce create a beautiful presentation, making it a feast for the eyes as well. Third, this dish is perfect for anyone looking to eat more plant-based meals without sacrificing flavor. Lastly, it’s a fun and satisfying recipe to prepare, as you can get creative with the layering and presentation.
How to Make Eggplant Parmesan Stacks
Ingredients:
- 2 medium eggplants (1 1/4 lbs each) cut into 1/3-inch rounds (12-14 slices per eggplant)
- 2 cups panko bread crumbs
- 1 teaspoon dried basil
- 1 cup milk (I used 2% but whole is fine too)
- Salt and pepper
- Canola oil or cooking spray (for the baking pan)
- Parchment paper to line the baking pan
Tomato Sauce:
- 2 tablespoons olive oil
- 1 large onion, diced (2 cups)
- 2 tablespoons dried basil
- 1 teaspoon salt
- 1 28-ounce can crushed tomatoes (I use San Marzano or Organic whole plum tomatoes and crush them in my blender)
- 1 6-ounce can tomato paste
- 1 tablespoon honey
- 1 tablespoon minced garlic (optional)
Cheese:
- 1 pound shredded mozzarella cheese (3 1/2 – 4 cups)
- 1/2 cup plus 1 tablespoon finely ground parmesan cheese (I use Parmigiano Reggiano)
- 1/2 cup fresh basil leaves, slivered
Garnish:
- A sprinkling of slivered basil
Directions:
- Preheat oven to 375ºF. Lightly oil a baking sheet or jellyroll pan.
- Mix panko with basil and 1/2 teaspoon salt, then spread onto a plate. Pour milk into a shallow bowl.
- Dip each eggplant slice into milk to coat and shake off excess. Press each slice into the breadcrumbs, flipping them to coat both sides. Arrange the breaded eggplant on the baking sheet. Sprinkle with a little salt and several grinds of fresh pepper.
- Bake the eggplant in the oven for 25 minutes. Flip the slices and bake for another 15 minutes until they are softened and lightly browned. Let eggplant cool for a few minutes after baking.
- While the eggplant is baking, prepare the sauce: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 8 minutes until softened and starting to brown. Stir in dried basil, salt, crushed tomatoes, tomato paste, and honey. Simmer the sauce, partially covered, for 20 minutes. If using, add minced garlic and simmer for another 10 minutes. Remove from heat.
- Line a jellyroll pan with parchment paper. Divide the total number of eggplant slices by 3 to know how many stacks you can make (you should have 8-9 stacks). Arrange the largest eggplant rounds on the prepared pan. Top each round with 2 tablespoons of tomato sauce, a teaspoon of parmesan, 2 tablespoons of mozzarella, and a sprinkle of slivered basil. Repeat for two more layers, using larger slices for the middle and smaller for the top.
- Bake for 20 minutes. Serve hot, garnished with a sprinkle of slivered basil.
How to Serve Eggplant Parmesan Stacks
Eggplant Parmesan Stacks are best served hot and fresh out of the oven. Pair them with a simple side salad or crusty bread to soak up the delicious sauce. You can also add a sprinkle of fresh herbs like basil or parsley on top for added flavor and color.
How to Store Eggplant Parmesan Stacks
To store leftovers, let the stacks cool completely, then place them in an airtight container. Refrigerate for up to 3-4 days. You can reheat them in the oven at 350ºF until warmed through. If you want to store them longer, consider freezing them. Make sure to use a freezer-safe container, and they can last up to 2 months.
Tips to Make Eggplant Parmesan Stacks
- Choose eggplants that are firm and smooth for the best results.
- You can salt the eggplant slices before baking to draw out moisture and bitterness. Let them sit for about 30 minutes, then rinse and pat dry.
- Feel free to mix your cheeses! A combination of mozzarella and provolone can add more depth of flavor.
- Experiment with different seasonings in the breadcrumbs or sauce, such as oregano or red pepper flakes for a little heat.
Variations
- For a gluten-free option, substitute panko with gluten-free breadcrumbs.
- You can add layers of cooked spinach or sautéed mushrooms between the eggplant stacks for additional flavor and nutrition.
- Try using zucchini or squash instead of eggplant for a different take on this recipe.
FAQs
1. Can I use frozen eggplant?
Yes, you can use frozen eggplant, but make sure to thaw and drain excess moisture before breading and baking.
2. How can I make this dish in advance?
You can assemble the stacks and prepare the sauce a day in advance. Just refrigerate them separately, then bake when you’re ready to serve.
3. What can I serve with Eggplant Parmesan Stacks?
These stacks go well with a fresh green salad, garlic bread, or even pasta for a heartier meal.
Enjoy your flavorful Eggplant Parmesan Stacks! They are sure to please everyone at your dinner table.
