Panko And Beer Battered Eggplant Parmesan Stacks Recipe

Recipe By Slurrp

These Panko and Beer Battered Eggplant Parmesan Stacks are a delicious twist on the classic Italian dish. The eggplant slices are coated in a crispy panko and beer batter, then fried until golden brown. Layered with marinara sauce, mozzarella cheese, and fresh basil, these stacks are baked until the cheese is melted and bubbly. The result is a flavorful and satisfying vegetarian dish that is perfect for a weeknight dinner or a special occasion.

4.5
19 Rating -
Rate
Vegdiet
1hr 7minstotal
35minsPrep
22minsCook
1hr 7m.total
35m.Prep
22m.Cook
Panko And Beer Battered Eggplant Parmesan Stacks
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Ingredients for Panko And Beer Battered Eggplant Parmesan Stacks Recipe

  • 0.13 Large Eggplant
  • 0.13 cup All Purpose Flour
  • 0.06 teaspoon Salt
  • 0.03 teaspoon Black Pepper
  • 0.13 cup Panko Breadcrumbs
  • 0.06 cup Grated Parmesan Cheese
  • 0.06 cup Beer
  • 0.13 Large Egg
  • as per your need Vegetable Oil, For Frying
  • 1/4 cup Marinara Sauce
  • 1/4 cup Shredded Mozzarella Cheese
  • as per your need Fresh Basil Leaves, For Garnish

Directions: Panko And Beer Battered Eggplant Parmesan Stacks Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C).
  • STEP 2.Slice the eggplant into 1/2-inch thick rounds.
  • STEP 3.In a shallow dish, whisk together the flour, salt, and pepper.
  • STEP 4.In another shallow dish, combine the panko breadcrumbs and grated Parmesan cheese.
  • STEP 5.In a separate bowl, whisk together the beer and egg until well combined.
  • STEP 6.Dip each eggplant slice into the flour mixture, then into the beer batter, and finally into the panko mixture, pressing gently to adhere.
  • STEP 7.Heat vegetable oil in a large skillet over medium heat.
  • STEP 8.Working in batches, fry the eggplant slices until golden brown and crispy, about 2-3 minutes per side.
  • STEP 9.Transfer the fried eggplant slices to a paper towel-lined plate to drain excess oil.
  • STEP 10.Spread a thin layer of marinara sauce on the bottom of a baking dish.
  • STEP 11.Place a fried eggplant slice on top of the sauce, followed by a spoonful of marinara sauce, a sprinkle of mozzarella cheese, and a few fresh basil leaves.
  • STEP 12.Repeat the layers until all the eggplant slices are used, finishing with a layer of marinara sauce and mozzarella cheese on top.
  • STEP 13.Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  • STEP 14.Remove from the oven and let cool for a few minutes before serving.
  • STEP 15.Garnish with additional fresh basil leaves, if desired.
  • STEP 16.Serve the Panko and Beer Battered Eggplant Parmesan Stacks hot and enjoy!

Cooking Tips

  • Make sure to slice the eggplant into even rounds for consistent cooking.
  • Press the panko mixture gently onto the eggplant slices to ensure it adheres well.
  • You can use any type of beer you prefer for the batter, but a light beer works well.
  • For a healthier version, you can bake the breaded eggplant slices instead of frying them.
  • These stacks can be made ahead of time and stored in the refrigerator. Reheat in the oven before serving.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the stacks in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through.
  • Serve the stacks as a main dish with a side salad or roasted vegetables for a complete meal.
Nutrition
value
581
calories per serving
45 g Fat12 g Protein30 g Carbs4 g FiberOther

Current Totals

  • Fat
    45g
  • Protein
    12g
  • Carbs
    30g
  • Fiber
    4g

MacroNutrients

  • Carbs
    30g
  • Protein
    12g
  • Fiber
    4g

Fats

  • Fat
    45g

Vitamins & Minerals

  • Calcium
    233mg
  • Iron
    3mg
  • Vitamin A
    690mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    77mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    10mg
  • Vitamin E
    13mg
  • Copper
    < 1mcg
  • Magnesium
    52mg
  • Manganese
    < 1mg
  • Phosphorus
    195mg
  • Selenium
    14mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp