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Eggplant, also known as aubergine, has a rich history and a unique place in global cuisine. Originating from Southeast Asia, it has been cultivated for over a thousand years and made its way into Mediterranean diets, where it became a staple in various dishes. The culinary versatility of eggplant is one of its remarkable features, allowing it to absorb flavors beautifully and adapt to different cooking methods, from frying and grilling to baking and roasting.

Mini Eggplant Parmesan Stacks

Discover a delightful twist on a classic Italian favorite with Mini Eggplant Parmesan Stacks. Perfect for gatherings or cozy dinners, these bite-sized treats feature layers of crispy eggplant, savory marinara, and melty cheese that are sure to impress. This dish not only offers fantastic flavors but also boasts health benefits from the nutritious eggplant. Create these elegant stacks for a delicious, fun experience that everyone will love!
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Ingredients
  

2 medium-sized eggplants

1 cup all-purpose flour

2 large eggs

1 cup breadcrumbs (preferably seasoned)

1 cup marinara sauce (store-bought or homemade)

1 ½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese

Fresh basil leaves for garnish

Salt and pepper, to taste

Olive oil, for frying

Instructions
 

Prepare the Eggplants:

    - Slice the eggplants into 1/2-inch thick rounds. Sprinkle both sides with salt and let them sit in a colander for about 30 minutes to draw out moisture. Rinse and pat dry with paper towels.

      Set up the Breading Station:

        - Set out three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

          Bread the Eggplant:

            - Dredge each eggplant slice in flour, shaking off any excess. Next, dip it in the beaten eggs, allowing any excess to drip off, and then coat it with breadcrumbs, pressing gently to adhere.

              Fry the Eggplant:

                - In a large skillet, heat olive oil over medium heat. Once hot, fry the breaded eggplant slices in batches until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

                  Assemble the Stacks:

                    - Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce at the bottom. Place one eggplant slice, top with a spoonful of marinara, a sprinkle of mozzarella, and a dusting of Parmesan. Repeat the layers, stacking 3-4 slices high, finishing with mozzarella and Parmesan on the top layer.

                      Bake:

                        - Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

                          Garnish & Serve:

                            - Let the stacks cool for a few minutes before serving. Garnish with fresh basil leaves and a drizzle of olive oil for extra flavor.

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