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If you're searching for a delicious and satisfying vegetarian dish, look no further than Mini Eggplant Parmesan Stacks. This classic Italian-inspired dish is not only delightful to the palate but also visually appealing, making it a perfect centerpiece for any meal. Layered with tender eggplant, rich marinara sauce, and gooey cheese, these stacks offer a unique twist on traditional eggplant parmesan by serving them in bite-sized portions. Whether you're hosting a dinner party or looking for a comforting weeknight meal, Mini Eggplant Parmesan Stacks are sure to impress.

Mini Eggplant Parmesan Stacks

Discover the deliciousness of Mini Eggplant Parmesan Stacks, a charming vegetarian dish that's perfect for any occasion. This Italian-inspired recipe features layers of tender eggplant, rich marinara sauce, and gooey cheese, all served in delightful bite-sized portions. Not only are eggplants versatile and nutritious, but this dish also allows for endless customization with different sauces and cheeses. Impress your guests or enjoy a comforting weeknight meal that doesn’t compromise on flavor.
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Ingredients
  

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

1 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs (preferably Italian seasoned)

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 pepper to taste

Fresh basil, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare Eggplant: Sprinkle salt on both sides of the eggplant slices and let them sit for about 30 minutes to draw out moisture and bitterness. Rinse and pat dry with paper towels.

      Breading Station: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder, oregano, salt, and pepper.

        Coat the Eggplant: Dip each eggplant slice first into the flour, shaking off excess. Then, coat in the beaten eggs, and finally, press into the breadcrumb mixture until fully covered.

          Pan-Fry: In a large skillet, heat olive oil over medium heat. Add the breaded eggplant slices in batches, cooking for about 3-4 minutes per side or until golden brown. Transfer to a paper towel-lined plate to drain excess oil.

            Layering: In a baking dish, spread a thin layer of marinara sauce on the bottom. Start layering by placing a fried eggplant slice, followed by a layer of marinara sauce, a sprinkle of mozzarella, and a dusting of Parmesan. Repeat the layering process until all eggplant slices are used, finishing with marinara sauce topped with mozzarella and Parmesan.

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

                Garnish and Serve: Let the dish cool slightly before serving. Garnish with fresh basil leaves for a pop of color and flavor.

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