Eggplant Parmesan Stacks

Ingredients

18 eggplant rounds (each ¼ inch thick and at least 3 inches in diameter; about 3 medium eggplants)

Coarse salt

1 cup plus 3 tablespoons extra-virgin olive oil

3 garlic cloves, very thinly sliced

6 plum tomatoes (about 1 ½ pounds), coarsely chopped

1 tablespoon coarsely chopped fresh oregano, plus leaves and sprigs for garnish

⅓ cup thinly sliced fresh basil

4 ounces fresh mozzarella, thinly sliced and torn into small pieces

¾ cup freshly grated parmesan cheese, plus shavings for serving

Instructions:

Step 1: Preheat oven, fry eggplant rounds, and drain:

Preheat oven to 425°F.

Season eggplant with salt.

Heat 1 cup oil (about 1/4 inch) in a large skillet over medium-high heat.

Working in batches, so as to not crowd the skillet, fry eggplant rounds, turning once, until soft and pale golden, 1 to 1 1/2 minutes per side.

Drain on paper towels.

Step 2: Add garlic, cook tomatoes, and stir in herbs:

Heat remaining 3 tablespoons oil in a large skillet over medium-high heat.

Add garlic, and cook 20 seconds (do not let brown).

Add tomatoes and 1 teaspoon salt.

Cook, stirring frequently, until tomatoes break down and are soft, 10 to 15 minutes.

Stir in oregano and basil.

Step 3: Form the stacks:

Place 6 slices of eggplant on a rimmed baking sheet.

Top each slice with 1 tablespoon sauce and a few pieces of mozzarella, and sprinkle with 2 teaspoons parmesan.

Repeat layering twice.

Step 4: Bake, garnish, and serve:

Bake until heated through and cheese is bubbling, about 12 minutes.

Serve immediately, garnished with oregano and parmesan shavings.

Notes

It’s best to use medium eggplants with a uniform diameter so the resulting slices will be similar in size.

Nutrition Information:

Frequently Asked Questions:

Can I use any type of eggplant for this recipe?

It’s best to use medium eggplants with a uniform diameter, as specified in the recipe.

This ensures that the resulting slices will be similar in size and cook evenly.

How do I know when the eggplant rounds are ready to be removed from the skillet?

The eggplant rounds should be soft and pale golden, which usually takes about 1 to 1 1/2 minutes per side when frying over medium-high heat.

You can visually check for a slight browning and a softened texture.

Can I make this recipe in advance and reheat it later?

While Eggplant Parmesan Stacks are best served immediately after baking, you can prepare the components ahead of time and assemble them just before baking.

If reheating leftovers, do so in the oven to maintain their crispy texture.

Is it necessary to use fresh herbs, or can I substitute dried herbs?

While fresh herbs like oregano and basil provide the best flavor and aroma, you can substitute dried herbs if fresh ones are unavailable.

Use about one-third of the amount of dried herbs compared to fresh ones, as dried herbs are more concentrated.

Can I customize the toppings for these stacks?

Absolutely! Feel free to customize the toppings based on your preferences.

You can add additional ingredients such as roasted red peppers, sautéed mushrooms, or different types of cheese to suit your taste preferences and dietary restrictions.

How do I ensure that the eggplant slices are cooked evenly?

To ensure even cooking, make sure the eggplant slices are of uniform thickness, about ¼ inch.

Additionally, avoid overcrowding the skillet when frying the eggplant rounds, as this can cause uneven cooking.

Can I substitute other types of cheese for the mozzarella and Parmesan?

Yes, you can experiment with different types of cheese based on your preferences.

Fontina, provolone, or Gruyère can be delicious alternatives to mozzarella, while Asiago or Pecorino Romano can be used instead of Parmesan.

Can I bake the eggplant rounds instead of frying them?

While frying the eggplant rounds adds a crispy texture and enhances the flavor, you can bake them as an alternative method.

Brush the eggplant slices with olive oil and bake them in a preheated oven at 400°F until softened and lightly browned, flipping halfway through.

Can I make this recipe vegan?

Yes, you can make a vegan version of Eggplant Parmesan Stacks by omitting the cheese or using vegan cheese alternatives.

You can also use plant-based milk instead of olive oil for frying the eggplant rounds.

How long will leftover Eggplant Parmesan Stacks last?

Leftover stacks can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat them in the oven until heated through before serving.