Best 2 Panko And Beer Battered Eggplant Parmesan Stacks Recipes

**Crispy and cheesy delight: Panko and beer-battered eggplant parmesan stacks**

Prepare to tantalize your taste buds with a culinary masterpiece: panko and beer-battered eggplant parmesan stacks. This delectable dish combines the irresistible flavors of crispy eggplant, tangy tomato sauce, melted mozzarella cheese, and a Parmesan crust. Each bite offers a harmonious blend of textures, from the crunchy coating to the soft and savory eggplant. Discover the art of creating this Italian-inspired dish with our comprehensive recipe guide, featuring step-by-step instructions, cooking tips, and serving suggestions. Explore variations like air fryer eggplant parmesan stacks and eggplant parmesan fries for a healthier twist. Indulge in a symphony of flavors with panko and beer-battered eggplant parmesan stacks, a dish that will surely impress your family and friends.

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PANKO CRUSTED EGGPLANT PARMESAN RECIPE - (5/5)

Panko Crusted Eggplant Parmesan Recipe - (5/5) image

Provided by á-8479

Number Of Ingredients 15

Ingredients

3/4 c. panko bread crumbs
1/4 c. grated parmesan cheese
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
3 egg whites
1 lg. eggplant,about 1 1/2 lbs.,cut into 1/2 inch slices(about 16 slices)
Sauce and Pasta
4 cloves garlic,peeled and sliced
2 cans no-salt added diced tomatoes
1 1/2 tsp. dried oregano
1/2 tsp. salt
1/2 c. fresh basil
1/2 c. shredded mozzarells
1/2 lb. angel hair pasta,cooked following pkg. directions.

Steps:

Eggplant Heat oven to 400. Place a lg. rack on a baking sheet and spray with non-stick cooking spray. In a pie plate,mix together panko,pamesan cheese,oregano,salt and pepper. In a secong pie plate,lightly whisk egg whites. Dip each slice of eggplant into egg whites and then into panko mixture,coating both sides. Place eggplant on prepared baking rack. Bake at 400 for 45mins,until browned and tender. SAUCE: While eggplant is baking,make sauce. Coat a med. sz. non-stick skillet with non-stick cooking spray and place over med. heat. Cook garlic until lightly browned,about 3 mins.,stirring occassionally. Add tomatoes,oregano,salt. Simmer,stirring occassionally,for 10 mins. Tear basil into bite sz. pieces and stir in. Overlap eggplant slices slightly on the baking sheet,making four piles. Spoon sauce evenly over each portion(reserve a quarter of it for serving) and sprinkle with mozzarella cheese. Bake an additional 10 mins. Serve eggplant with cooked pasta and reserved sauce.

PANKO AND BEER BATTERED EGGPLANT PARMESAN STACKS

Panko and Beer Battered Eggplant Parmesan Stacks image

A way to use crunchy panko bread crumbs and delicious beer batter to make a filling main dish or a tasty appetizer. By using beer, this recipe doesn't require eggs, making it vegetarian. Use substitutions suggested in the notes to make it completely vegan. Use garden vegetables and herbs to make your own marinara sauce to add an extra special touch!

Provided by rini1621

Categories Eggplant Parmesan

Time 1h7m

Yield 8

Number Of Ingredients 16

Ingredients

8 (1/4 inch thick) slices eggplant rounds
1 teaspoon salt
1 ½ cups canola oil
1 tablespoon olive oil
1 leeks, chopped
6 ounces fresh spinach
1 clove garlic
1 cup panko bread crumbs
½ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
½ cup whole wheat flour
1 teaspoon paprika
salt and ground black pepper to taste
6 fluid ounces beer
1 cup ricotta cheese
2 cups shredded mozzarella cheese, divided

Steps:

Place eggplant on paper towels; cover with 1 teaspoon salt. Let sit until moisture is drawn out, 10 to 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Heat canola oil in a deep fry pan over medium heat.
Heat olive oil in a skillet over medium heat; add the leek. Cook and stir until leek is slightly translucent, about 5 minutes. Stir in spinach; cook until slightly wilted, 3 to 5 minutes. Add garlic; cook and stir until spinach is fully wilted, about 3 minutes. Remove from heat.
Combine panko, Parmesan cheese, and parsley in a bowl. Whisk flour, paprika, salt, and pepper together in a separate bowl; pour in beer. Whisk until batter is loose, adding more beer if batter is too thick. Dredge eggplant in the batter, allowing excess to run off; coat in panko mixture.
Drop 1 pinch of panko into the canola oil to test the heat. It should bubble up without splattering out. Fry battered eggplant for 30 seconds; flip. Fry until golden brown, about 30 seconds. Place on a paper towel to drain.
Combine spinach mixture, ricotta cheese, salt, and pepper in a bowl; spread an even amount onto 4 of the fried eggplant slices. Sprinkle with mozzarella cheese; cover with a second slice of fried eggplant. Top with mozzarella cheese. Place onto a baking sheet.
Bake in the preheated oven until cheese is golden brown, about 10 minutes.

Nutrition Facts : Calories 240.7 calories, Carbohydrate 22.5 g, Cholesterol 22.5 mg, Fat 12.6 g, Fiber 3.6 g, Protein 12.7 g, SaturatedFat 4.7 g, Sodium 649.1 mg, Sugar 2.3 g

Tips:

For a crispy coating, make sure the eggplant slices are evenly coated in flour, egg, and panko breadcrumbs.
To prevent the eggplant from absorbing too much oil, fry it in small batches and drain it on paper towels.
For a flavorful sauce, use a combination of crushed tomatoes, tomato paste, garlic, and Italian seasoning.
To create a gooey and melted cheese layer, use a blend of mozzarella and Parmesan cheese.
Serve the eggplant Parmesan stacks immediately, garnished with fresh basil and grated Parmesan cheese.

Conclusion:

Panko and beer-battered eggplant Parmesan stacks are a delicious and creative way to enjoy this classic Italian dish. The crispy eggplant, flavorful sauce, and melted cheese make for a perfect combination. Whether you're serving it as an appetizer, main course, or side dish, this dish is sure to impress. With a few simple tips and tricks, you can easily make this restaurant-quality dish at home. So gather your ingredients and get ready to indulge in this culinary delight!