Panko and Beer Battered Eggplant Parmesan Stacks

These eggplant parmesan stacks are a crispy, flavorful twist on the classic Italian dish. The panko and beer batter gives the eggplant a crunchy texture while still maintaining the savory Parmesan flavor. Perfect for a special dinner or a weeknight meal that will impress guests!

Ingredients

• 1 large eggplant, sliced into rounds
• 1 cup panko breadcrumbs
• 1 cup all-purpose flour
• 1 cup beer
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Marinara sauce
• Fresh basil leaves
• Shredded mozzarella cheese

Directions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a shallow dish, mix together panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
3. In another dish, whisk together flour and beer until smooth.
4. Dip eggplant slices into the beer batter, then coat in the breadcrumb mixture.
5. Place coated eggplant slices on the prepared baking sheet and bake for 25-30 minutes, until crispy and golden brown.
6. Remove from oven and let cool slightly.
7. To assemble the stacks, layer marinara sauce, basil leaves, and shredded mozzarella between two slices of eggplant.
8. Repeat with remaining ingredients to make additional stacks.
9. Bake assembled stacks for an additional 10 minutes, until cheese is melted and bubbly.
10. Serve hot and enjoy!

Interesting Facts