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In the world of Italian cuisine, few dishes capture the essence of comfort and flavor quite like Eggplant Parmesan. This traditional dish is cherished for its layers of tender eggplant, rich marinara sauce, and gooey cheese, all baked to perfection. However, as culinary trends evolve, so does the way we enjoy our favorite classics. Our Mini Eggplant Parmesan Stacks take this beloved dish and transform it into a delightful, bite-sized treat that’s perfect for both appetizers and side dishes.

Mini Eggplant Parmesan Stacks

Discover the delicious twist on a classic Italian dish with Mini Eggplant Parmesan Stacks. This bite-sized appetizer features layers of tender eggplant, rich marinara sauce, and gooey cheese, all baked for a delightful treat that's perfect for any occasion. With easy-to-follow steps, tips on selecting the best ingredients, and variations for dietary preferences, you'll create a dish that’s not only flavorful but also appealing. Elevate your dining experience with this gourmet recipe that impresses while keeping it simple!
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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: Start by salting the eggplant slices. Place them in a colander, sprinkle with salt, and let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry with paper towels.

    Set Up Breading Station: In three separate shallow dishes, place the flour in the first, beaten eggs in the second, and a mixture of breadcrumbs, garlic powder, dried oregano, salt, and pepper in the third.

      Bread the Eggplants: Dredge each eggplant slice in flour, shaking off excess. Dip into the beaten eggs, allowing excess to drip off, then coat thoroughly in the breadcrumb mixture. Place the breaded slices on a plate.

        Fry the Eggplants: In a large skillet, heat a generous amount of olive oil over medium heat. Fry the breaded eggplant slices in batches, about 3-4 minutes per side or until golden brown and crispy. Transfer cooked slices to a paper towel-lined plate to drain excess oil.

          Build the Stacks: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer the eggplant slices with a bit of marinara, a sprinkle of mozzarella, and a dusting of Parmesan. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.

            Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and golden.

              Garnish and Serve: Remove from the oven and let the stacks cool for a few minutes. Garnish with fresh basil leaves before serving. These mini stacks are perfect as a side dish or a delightful appetizer!

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