Have you ever wanted to enjoy a delicious vegetarian dish that feels indulgent yet comforting? This layered eggplant parmesan stack combines roasted eggplant, rich marinara sauce, and gooey cheese for a delightful meal that will satisfy your cravings. It’s perfect for a family dinner or a gathering with friends.
Imagine biting into each layer of this stack, where the tender eggplant meets the savory marinara and melty mozzarella. It’s a nostalgic dish that brings back memories of Italian feasts, and it’s surprisingly simple to make. Even if you have non-vegetarians at the table, they’ll be begging for seconds!
This recipe is versatile and can be adapted to your taste. Want to spice it up? Add some red pepper flakes or fresh basil. Prefer a more traditional take? Stick to the classic ingredients. Either way, this eggplant parmesan stack will leave your taste buds satisfied.
Preparation of the Eggplant
To begin crafting this delightful dish, start by selecting fresh eggplants. Their quality will significantly influence the final taste.
Slice the eggplants into uniform rounds about 1/4-inch thick. Sprinkle these slices with salt and allow them to sit for approximately 30 minutes. This process draws out excess moisture, making the eggplant less bitter and preparing it for roasting.
Once the time is up, rinse the slices thoroughly under cold water and pat them dry. This crucial step ensures that the eggplant can absorb all the flavors from the marinara and cheese.
Breading the Eggplant
Set up a breading station to enhance the texture of the eggplant. Prepare three shallow dishes: one with flour, another with beaten eggs, and the last with breadcrumbs mixed with dried oregano and black pepper.
Take each eggplant slice, dredge it in flour, dip it into the egg, and finally coat it with the breadcrumb mixture. This triple-layering creates a crispy exterior once baked, adding depth to the dish.
Roasting the Eggplant
Preheat your oven to 400°F (200°C) to achieve the ideal roasting temperature. Arrange the breaded eggplant slices on a baking sheet lined with parchment paper for easy cleanup.
Drizzle olive oil over the slices to assist in achieving that golden-brown finish. Roast them for about 20-25 minutes, flipping halfway through to ensure even cooking. The result should be tender eggplant with a crispy outside.
Assembling the Layers
Once your eggplant is beautifully roasted, it’s time to assemble the layers in a baking dish. Start by spreading a layer of marinara sauce at the bottom, which will add moisture and flavor.
Next, place a layer of roasted eggplant slices over the sauce, followed by a generous sprinkle of mozzarella cheese. Continue this layering process until all the ingredients are used, ensuring to finish with a final layer of marinara and cheese on top for that appealing melt.
Baking to Perfection
Cover the assembled dish with aluminum foil to trap steam and bake it for approximately 25 minutes. This helps the flavors meld beautifully.
After this time, remove the foil and bake for an additional 15 minutes, allowing the cheese to become bubbly and lightly browned. This stage is critical for achieving that inviting, oozy texture.
Serving the Dish
Let the layered eggplant parmesan stack cool for a few minutes before slicing. This resting period allows the layers to set and makes for easier serving.
Garnish with fresh basil for a vibrant touch and a hint of freshness. Drizzle a bit of olive oil over the top for added richness. Place the dish on a rustic wooden table for an inviting presentation that enhances the meal’s appeal.
Delightful Layered Eggplant Parmesan Recipe
This eggplant parmesan stack features layers of crispy roasted eggplant, homemade marinara sauce, and a blend of mozzarella and parmesan cheese, baked until bubbly and golden. Each bite is a harmonious blend of flavors and textures, making it a standout dish for any occasion.
Ingredients
- 2 medium eggplants, sliced into 1/4-inch rounds
- 1 teaspoon salt
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- Fresh basil for garnish (optional)
- Olive oil for drizzling
Instructions
- Prep the Eggplant: Sprinkle the sliced eggplant with salt and let it sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.
- Bread the Eggplant: Set up a breading station with flour, beaten eggs, and breadcrumbs mixed with oregano and black pepper. Dredge each eggplant slice in flour, dip in egg, and coat with breadcrumbs.
- Roast the Eggplant: Preheat the oven to 400°F (200°C). Place the breaded eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and roast for about 20-25 minutes until golden brown, flipping halfway through.
- Assemble the Stack: In a baking dish, spread a layer of marinara sauce, followed by a layer of roasted eggplant, topped with mozzarella cheese. Repeat the layers until all ingredients are used, finishing with marinara and a final layer of mozzarella and parmesan on top.
- Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Serve: Allow to cool for a few minutes before slicing. Garnish with fresh basil if desired, and serve warm.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 350kcal
- Fat: 18g
- Protein: 20g
- Carbohydrates: 30g
