PANKO AND BEER BATTERED EGGPLANT PARMESAN STACKS
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 Main Dish Recipes Vegetable Main Dish Recipes Eggplant Parmesan Recipes
Time 1h7m
Yield 8
Number Of Ingredients 16
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
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Gafargurya Gafrgurya123
[email protected]This recipe is a keeper! The eggplant parmesan stacks were crispy, cheesy, and flavorful. I loved the combination of the panko and beer batter with the marinara sauce and cheese. I will definitely be making this recipe again.
Yobel Aina
[email protected]I've never made eggplant parmesan before, but this recipe made it easy. The instructions were clear and the results were delicious. I will definitely be making this recipe again.
Prince Chijioke
[email protected]This recipe is a bit time-consuming, but it's worth it. The eggplant parmesan stacks are so delicious and they're a great way to impress your guests.
Happiness Beauty
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved the eggplant parmesan stacks. They were crispy, cheesy, and flavorful. I will definitely be making this recipe again.
Dawit Asmare
[email protected]I'm a vegetarian and I'm always looking for new recipes to try. This recipe caught my eye because it looked so delicious. I'm so glad I made it! The eggplant parmesan stacks were amazing. The eggplant was cooked perfectly and the flavors were incredi
usman Nazeer
[email protected]This recipe is a great way to use up leftover eggplant. I had some eggplant that was about to go bad, so I decided to try this recipe. I'm so glad I did! The eggplant parmesan stacks were delicious and my family loved them.
gator Francis
[email protected]I've made this recipe several times and it's always a hit. The eggplant parmesan stacks are always crispy and delicious. I love the combination of flavors and textures.
ARIYAN YT
[email protected]I made this recipe for my family and they all loved it! The eggplant was crispy on the outside and tender on the inside. The marinara sauce was flavorful and the cheese was melted and gooey. I would definitely recommend this recipe to others.
Wasim Siddiq
[email protected]This recipe was easy to follow and the results were delicious. I used a store-bought marinara sauce and it turned out great. I will definitely be making this again!
Peggy Shugrue
[email protected]I'm not a huge eggplant fan, but I loved this recipe! The eggplant was cooked perfectly and the flavors were amazing. I especially liked the crispy panko crust.
Youlanda Sampson
[email protected]These eggplant parmesan stacks were a hit at my dinner party! The panko and beer batter gave the eggplant a crispy, flavorful coating, and the marinara sauce and cheese were perfectly balanced. I will definitely be making this recipe again.