Stacked Eggplant Parmesan
4
60 MIN
Ingredients
1 large or 2 smaller eggplants, sliced ¼” to ½” thick
Salt and ground black pepper to taste
1 teaspoon dried oregano
¾ cup all-purpose flour
2 Eggs, whisked with a tablespoon of water
1 ¼ cups panko breadcrumbs
¼ cup grated Parmesan cheese
2 cups marinara sauce
2 cups shredded mozzarella cheese
Fresh basil
Canola oil for frying
Directions
1
Place the eggplant slices on a tray or sheet pan and sprinkle with salt, pepper and dried oregano. Flip the slices and season the other side.
2
Add the breadcrumbs and Parmesan to a shallow bowl. Add the flour and egg mixture to two other shallow bowls.
3
Dip each eggplant slice in the flour, then the egg mixture and, finally, in the breadcrumb/Parmesan mixture.
4
Add about ½” of oil to large skillet and heat on medium to medium-high.
5
Add however many eggplant slices will fit, fry for about 5 minutes, flip and fry for an additional 3-4 minutes until crispy and golden brown.
6
Pre-heat the oven to 350 degrees while you continue frying.
7
Place each fried slice on a baking sheet lined with parchment paper. Add a few spoonfuls of marinara sauce on top of each slice, top with shredded mozzarella and bake in the oven for 5 - 10 minutes or until the cheese has melted.
8
Stack about 3 slices per serving and top with fresh basil.
wine pairing
winepairing
morerecipes
