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If you’re on the hunt for a delightful and satisfying vegetarian dish that can impress at both casual dinners and special occasions, look no further than Mini Eggplant Parmesan Stacks. This recipe showcases the rich flavors of tender eggplant, complemented by layers of gooey mozzarella and sharp Parmesan cheese, all nestled between crisp, golden breadcrumbs. Topped with a luscious marinara sauce, these stacks are not only visually appealing but also provide a delectable balance of textures and tastes that will have everyone asking for seconds.

Mini Eggplant Parmesan Stacks

Discover the joy of cooking with Mini Eggplant Parmesan Stacks, a vegetarian delight perfect for any occasion. This recipe features layers of tender eggplant, gooey mozzarella, and sharp Parmesan cheese, all enveloped in crispy breadcrumbs and topped with rich marinara sauce. Impress your guests with individual servings that are as visually stunning as they are delicious. Packed with flavor and nutrition, these stacks are sure to be a favorite at your table.
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Ingredients
  

2 medium-sized eggplants, sliced into ½ inch rounds

1 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs (preferably Italian seasoned)

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

2 cups marinara sauce (store-bought or homemade)

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

Fresh basil leaves for garnish

Olive oil for frying

Instructions
 

Prep the Eggplants: Begin by salting the eggplant slices to draw out moisture and bitterness. Place the sliced eggplants in a colander, evenly sprinkle with salt, and let them sit for approximately 30 minutes. This process will help improve their flavor and texture. After 30 minutes, rinse the eggplant slices thoroughly under cold water to remove excess salt, then pat them dry with paper towels.

    Set Up the Breading Station: Arrange three shallow dishes for the breading process. In the first dish, place the all-purpose flour. In the second, pour in the beaten eggs. For the third dish, combine the breadcrumbs, garlic powder, dried oregano, salt, and black pepper, mixing them well.

      Bread the Eggplants: Take each eggplant slice and dredge it in the flour, ensuring to shake off any excess. Next, dip the floured slice into the beaten eggs, allowing any excess egg to drip back into the bowl. Finally, coat the eggplant in the breadcrumb mixture, pressing gently to ensure a good adhesion. Place the breaded slices on a plate, ready for frying.

        Fry the Eggplants: In a large skillet, pour enough olive oil to generously cover the bottom, and heat it over medium heat. Once hot, fry the breaded eggplant slices in batches, cooking for approximately 3-4 minutes on each side, or until they are golden brown and crispy. Once cooked, transfer the slices to a paper towel-lined plate to absorb any excess oil.

          Build the Stacks: Preheat your oven to 375°F (190°C). Take a baking dish and spread a thin layer of marinara sauce over the bottom. Layer the fried eggplant slices, adding a spoonful of marinara sauce, a sprinkle of mozzarella cheese, and a dusting of grated Parmesan in each layer. Continue stacking until all ingredients are used up, making sure to end with a generous layer of cheese on top.

            Bake: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for about 25 minutes. After this time, carefully remove the foil and return the dish to the oven to bake uncovered for an additional 10-15 minutes, or until the cheese is bubbling and has turned a beautiful golden color.

              Garnish and Serve: Once baked, take the dish out of the oven and allow the stacks to cool for a couple of minutes. Before serving, garnish with fresh basil leaves for an aromatic touch. These delightful mini eggplant stacks make an excellent side dish or a charming appetizer!

                Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings