These eggplant parmesan stacks are both delicious, and visually appealing.
- 6 ServingsServings
- 2 eggplants, sliced into 1/2" rounds
- 1/4 cup potato starch
- 2 eggs, slightly beaten
- 1 3/4 cup pesach crumbs (see recipe)
- oil for frying
- 1 1/4 cup marinara sauce (see recipe)
- 2 cup shredded cheese (1 eight ounce bag)
Preheat oven to 400°F.
Slice eggplant into ½ inch rounds. (For perfectly symmetrical rounds, use a 3” round cookie cutter on each eggplant slice. Use remaining eggplant scraps for babaganoush.) Dust the eggplant slices on all sides with potato starch. Dip into beaten egg. Dredge into the crumbs, shaking off the excess.
Heat ½ inch of oil in a pan over medium heat. Working in batches, fry the eggplant slices for 5 minutes per batch,
turning over once in that time. Make sure not to overcrowd the pan, or the temperature of the oil will drop and the slices will not fry properly. Allow fried eggplant slices to drain on paper towels. Change oil between every 2 batches.
For a lighter baked version, arrange crumbed slices on a greased baking sheet. Brush slices with oil. Bake uncovered for 10 minutes. Flip over eggplant slices and bake an additional 10 minutes.
To make stacks, arrange 6 fried eggplant rounds on a baking sheet, 2 inches apart. Spoon a tablespoon of marinara sauce over each one; then sprinkle with a heaping tablespoon of shredded cheese. Add another layer of eggplant rounds, and again, top with marinara and cheese. Arrange one more layer of eggplant, marinara, and cheese.
Bake uncovered for about 7 minutes, until hot and just beginning to brown. For a classic eggplant parmesan casserole, pour ¼ cup marinara sauce on bottom of a 7x10 deep pan.
Arrange ¹⁄³ of the fried eggplant slices on top. Spoon ¹⁄³ cup marinara sauce on top of eggplant slices. Top with ²⁄³ cup shredded cheese.
Repeat with two more layers of eggplant, marinara sauce, and cheese.
Bake uncovered for 30 minutes, until hot and bubbly.