Eggplant Aubergine Parmesan Stacks
Indulge in the ultimate comfort food with these irresistible Eggplant Aubergine Parmesan Stacks, a twist on the classic Italian dish that’s both hearty and elegant. Perfectly breaded and golden-fried eggplant slices are layered with rich marinara sauce, creamy fresh mozzarella, and nutty Parmesan cheese, then baked to bubbling perfection. This recipe offers that satisfying contrast of crispy textures and gooey, melted cheese in every bite. Topped with fragrant fresh basil and a dash of black pepper, these stacks make for an impressive dinner centerpiece or a delicious vegetarian main course. Easy to assemble and bursting with flavor, this dish is a surefire way to impress your guests or elevate a weeknight meal. Serve with a side of garlic bread or a crisp green salad to complete this Italian-inspired feast!
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Recipe Information
Ingredients
- 2 medium Eggplant (aubergine)
- 1 tablespoon Salt
- 1 cup All-purpose flour
- 3 Eggs
- 2 cups Breadcrumbs
- 1 cup Grated Parmesan cheese
- 0.5 cup Olive oil
- 2 cups Marinara sauce
- 12 slices Fresh mozzarella cheese
- 12 Fresh basil leaves
- 0.5 teaspoon Ground black pepper
Instructions
Slice the eggplants into 1/2-inch thick rounds. Lay them on a baking sheet, sprinkle both sides with salt, and let them sit for 20 minutes to draw out excess moisture.
Rinse the eggplant slices with cold water to remove the salt, then pat them dry with a clean kitchen towel.
Preheat your oven to 375°F (190°C). Prepare three shallow dishes: one with flour, one with whisked eggs, and one with breadcrumbs mixed with 1/2 cup of grated Parmesan cheese.
Dredge each eggplant slice in flour, dip it in the egg, and coat it with the breadcrumb mixture. Set aside on a plate.
Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 2-3 minutes per side. Drain them on paper towels to remove excess oil.
Spread 1/2 cup of marinara sauce on the bottom of a large baking dish. Place a layer of fried eggplant slices (8 in total) on top, evenly spaced apart.
Spoon a tablespoon of marinara sauce onto each eggplant slice, add a slice of fresh mozzarella, and sprinkle a little Parmesan cheese on top.
Repeat the stacking process to create a second layer on each eggplant stack, topping each with marinara, mozzarella, and a final sprinkle of Parmesan.
Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let the stacks cool slightly. Garnish each stack with a fresh basil leaf and a pinch of black pepper before serving.
Nutrition Facts
Calories |
4339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.2 g | 318% | |
| Saturated Fat | 90.2 g | 451% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 905 mg | 302% | |
| Sodium | 14787 mg | 643% | |
| Total Carbohydrate | 340.8 g | 124% | |
| Dietary Fiber | 52.1 g | 186% | |
| Total Sugars | 58.8 g | ||
| Protein | 195.2 g | 390% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 3690 mg | 284% | |
| Iron | 42.6 mg | 237% | |
| Potassium | 3888 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
