Go Back
Mini Eggplant Parmesan Stacks are a delightful twist on the traditional Italian dish, bringing a unique presentation and a comforting flavor that appeals to both vegetarians and non-vegetarians alike. Originating from the rustic kitchens of Italy, this dish showcases the versatility of eggplant, a staple vegetable in Mediterranean cooking. The concept of layering eggplant with rich marinara sauce, gooey cheese, and seasoned breadcrumbs creates a symphony of flavors and textures that is hard to resist.

Mini Eggplant Parmesan Stacks

Discover a delightful twist on the traditional Italian classic with Mini Eggplant Parmesan Stacks. This comforting dish features layers of perfectly cooked eggplant, rich marinara sauce, and gooey cheese, making it a hit for vegetarians and meat lovers alike. Its vibrant presentation and satisfying flavors are ideal for appetizers or light meals. Easy to prepare, this recipe highlights the nutritional benefits of eggplant while inviting creativity in the kitchen. Enjoy a gourmet experience right at home!
Print Recipe Pin Recipe

Ingredients
  

2 medium eggplants, sliced into 1/2-inch thick rounds

1 cup all-purpose flour

2 large eggs, beaten until smooth

1 cup seasoned breadcrumbs (Italian style preferred)

1 1/2 cups marinara sauce

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and black pepper to taste

Fresh basil leaves, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s hot and ready for baking.

    Prepare the Eggplant: Generously sprinkle salt on both sides of the eggplant slices. Allow them to sit for about 30 minutes; this process will draw out excess moisture and reduce bitterness. After the time is up, rinse the slices under cool water and pat them dry with paper towels.

      Set Up a Breading Station: In three shallow dishes, create your breading station: one filled with all-purpose flour, the second with the beaten eggs, and the third with seasoned breadcrumbs mixed with garlic powder, oregano, salt, and black pepper.

        Coat the Eggplant Slices: Take each eggplant slice and first dip it into the flour, ensuring any excess flour is shaken off. Next, immerse it in the beaten eggs, and finally, press it into the breadcrumb mixture, covering it completely.

          Pan-Fry the Eggplant: In a large skillet, heat the olive oil over medium heat. Working in batches, add the breaded eggplant slices to the skillet. Fry each side for approximately 3-4 minutes, or until they are golden brown. Once cooked, transfer the slices to a paper towel-lined plate to absorb any excess oil.

            Create the Layers: In a baking dish, start by spreading a thin layer of marinara sauce evenly on the bottom. Begin layering with a fried eggplant slice, followed by a generous spoonful of marinara sauce, a sprinkle of mozzarella cheese, and a dusting of Parmesan cheese. Repeat this layering process until all eggplant slices are utilized, ending with a final layer of marinara sauce topped lavishly with mozzarella and Parmesan.

              Bake the Casserole: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After 25 minutes, carefully remove the foil and bake for an additional 10-15 minutes, or until the cheese has melted, bubbled, and turned a lovely golden brown.

                Garnish and Serve: Allow the dish to cool for a few minutes before slicing. Just before serving, garnish with fresh basil leaves to add a vibrant touch and aromatic flavor.

                  Prep Time, Total Time, Servings: 30 mins | 1 hr | 4 servings

                    - Serving Suggestion: Pair with a crisp side salad or garlic bread for a complete meal that your guests will love!