Baked Eggplant Parmesan Towers
This recipe for Baked Eggplant Parmesan Towers (also known as Eggplant Stacks) is all about creating a visual feast with layers of crispy, oven-baked eggplant, gooey mozzarella, and rich marinara sauce, stacked into these beautiful towers.
It's like building a tasty edible sculpture right in your kitchen.
To kick things off, pick a perfect eggplant and cut it into even, 1/2-inch thick rounds.
Salt them up, let them do their thing, and then take them through your breading station with flour, beaten egg, and panko breadcrumbs.
Pop them in the oven until they're golden and crispy.
While the eggplant is doing its magic in the oven, heat up some marinara sauce on the stovetop.
We're talking about a burst of tomato goodness that will take your towers to the next level.
Now, the fun part – assembling your towers!
Stack those golden eggplant slices with marinara, mozzarella, Parmesan, and fresh basil.
Pop them back in the oven, and in no time, you'll have golden-brown, bubbly towers of deliciousness.
Serve these Baked Eggplant Parmesan Towers straight from the oven, and enjoy the moment as the layers of flavor and texture come together.
It's the perfect recipe for a chill dinner for two, promising a memorable dining experience that celebrates homemade goodness.
Want to learn more? Read on!
History of Eggplant Parmesan
Eggplant Parmesan, also known as Melanzane alla Parmigiana in Italian, has its origins in Southern Italy, particularly in the regions of Campania, Sicily, and Calabria.
While its exact origin is debated, it is believed to have originated in the area around Naples.
The dish likely evolved in the 18th or 19th century when eggplants were introduced to Italy from Asia.
Eggplants were incorporated into Italian cuisine, and the combination of eggplant, tomato sauce, and cheese became a staple in the region's cooking.
The name "Parmigiana" suggests a connection to Parmesan cheese, which is a key ingredient in the dish. However, it's important to note that the dish itself does not necessarily have direct ties to the city of Parma or its renowned Parmigiano-Reggiano cheese.
Instead, the name likely refers to the method of layering ingredients, similar to how Parmesan cheese is layered in its production.
Why Baked Eggplant Parmesan is So Popular
Baked Eggplant Parmesan is renowned for its delicious taste due to several factors:
Combination of Ingredients: The dish brings together a variety of flavorful ingredients that complement each other perfectly. The earthy taste of the eggplant, the tangy sweetness of the marinara sauce, the creamy texture of melted cheese, and the nutty richness of Parmesan create a harmonious blend of flavors that tantalize the taste buds.
Texture Contrast: Baked Eggplant Parmesan offers a delightful contrast in textures. The crispy, golden-brown exterior of the breaded eggplant slices gives way to tender, creamy eggplant flesh inside. When combined with the gooey melted cheese and the chunky texture of the marinara sauce, each bite provides a satisfying mouthfeel.
Comforting and Familiar: The dish has a comforting and familiar appeal, reminiscent of home-cooked meals and hearty Italian cuisine. It evokes feelings of warmth and satisfaction, making it a favorite for many.
Savory and Satisfying: Baked Eggplant Parmesan is inherently savory, thanks to ingredients like marinara sauce and Parmesan cheese. The umami-rich flavors from these ingredients, combined with the hearty eggplant, create a satisfying eating experience that leaves you feeling nourished and content.
Versatility: Baked Eggplant Parmesan is a versatile dish that can be adapted to suit different tastes and dietary preferences. Whether you prefer it with extra cheese, added herbs, or served alongside pasta or a fresh salad, the dish can be customized to your liking, ensuring that each bite is tailored to your individual taste preferences.
Common Questions About Making Baked Eggplant Parmesan Towers
I get a lot of questions about this dish because it’s so popular and people want to make sure they do it correct before diving in. So, here’s a list of the most common questions I get asked:
Can I use a different type of cheese instead of mozzarella?
Yes, you can substitute mozzarella with other melting cheeses like provolone or fontina.
However, keep in mind that the taste and texture may vary slightly depending on the cheese you choose.
Can I make this recipe ahead of time?
Yes, you can prepare the components of the dish ahead of time and assemble it just before baking.
You can bread and bake the eggplant slices in advance, store them in an airtight container in the refrigerator, and then assemble the towers with the sauce and cheese when ready to bake.
Can I freeze Baked Eggplant Parmesan Towers?
While you can freeze leftovers of this dish, the texture of the eggplant may become slightly mushy upon reheating.
It's best enjoyed fresh, but if you do freeze it, make sure to wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container.
How can I make this recipe gluten-free?
To make this recipe gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs instead of panko breadcrumbs.
Ensure that all other ingredients, including the marinara sauce, are also gluten-free.
Can I add meat to this recipe?
Yes, you can add cooked ground meat such as beef, turkey, or sausage between the layers of eggplant and cheese for a meatier version of the dish.
Simply brown the meat separately and layer it with the other ingredients before baking.
What can I serve with Baked Eggplant Parmesan Towers?
This dish pairs well with a variety of side dishes such as pasta, garlic bread, a green salad, or roasted vegetables.
Choose your favorite accompaniments to create a complete and satisfying meal.
Can I use store-bought marinara sauce or should I make it from scratch?
You can use either store-bought marinara sauce or homemade marinara sauce for this recipe. If using store-bought sauce, look for a high-quality brand with a flavor profile you enjoy. Homemade sauce can add a more personalized touch to the dish.
Can I use other types of eggplant besides the traditional globe eggplant?
Yes, you can experiment with different varieties of eggplant, such as Japanese eggplant or Italian graffiti eggplant.
However, remember that the size and shape may vary, so you may need to adjust slicing and cooking times accordingly.
Can I make this recipe vegan?
Yes, you can make a vegan version of this recipe by using dairy-free cheese alternatives such as vegan mozzarella and Parmesan.
Additionally, you can use plant-based milk or a flaxseed egg as a substitute for the beaten egg in the breading station.
What can I do if my eggplant turns out too soggy?
If your eggplant turns out too soggy after baking, try salting and pressing the eggplant slices between layers of paper towels to remove excess moisture before breading and baking.
You can also try baking the eggplant slices on a wire rack set over a baking sheet to allow air circulation, which can help prevent sogginess.
Can I grill the eggplant instead of baking it?
Yes, you can grill the eggplant slices instead of baking them for a smoky flavor. Simply brush the eggplant slices with olive oil and grill them over medium heat until tender and grill marks appear, then proceed with layering and assembling the towers as instructed.
Is this recipe suitable for people with dietary restrictions, such as those following a low-carb or keto diet?
While eggplant is relatively low in carbs, the breading and marinara sauce used in this recipe may not be suitable for strict low-carb or keto diets.
However, you can modify the recipe by using almond flour or crushed pork rinds as a breading alternative and opting for a low-carb marinara sauce.
Ingredients Needed to Cook Baked Eggplant Parmesan Towers
Eggplant: The main ingredient of the dish, eggplant provides a hearty base. When sliced and baked, eggplant becomes tender with a slightly sweet and earthy flavor, complementing the other components of the dish.
Salt: Used to season the eggplant slices, salt draws out excess moisture and bitterness from the eggplant during the sweating process. This helps improve the texture and flavor of the eggplant while preventing it from becoming soggy.
All-purpose flour: The flour is part of the breading station for the eggplant slices. It helps the beaten egg adhere to the eggplant and creates a base for the breadcrumbs to stick to, resulting in a crispy coating when baked.
Egg: Beaten egg serves as the binding agent in the breading station, helping the flour and breadcrumbs adhere to the eggplant slices. It also contributes to the crispy texture of the baked eggplant.
Panko breadcrumbs: Panko breadcrumbs provide a crispy and light coating for the eggplant slices when baked. They add texture and help create a golden-brown crust on the outside of the eggplant.
Olive oil: Used to grease the baking sheet and provide additional flavor to the baked eggplant slices. Olive oil also helps promote browning and crisping during the baking process.
Marinara sauce: The marinara sauce serves as the flavorful sauce component of the dish. Made from tomatoes, garlic, onions, herbs, and spices, marinara sauce adds tanginess, sweetness, and depth of flavor to the dish, complementing the eggplant and cheese.
Fresh basil leaves: Basil leaves add freshness and a subtle herbaceous flavor to the dish. They provide a fragrant aroma and enhance the overall taste of the towers.
Low-moisture mozzarella: Mozzarella cheese contributes creaminess and gooeyness to the dish when melted. It adds richness and a mild, milky flavor that pairs well with the other ingredients.
Grated Parmesan: Parmesan cheese adds a salty, nutty flavor and forms a golden-brown crust on top of the towers when baked. It adds depth of flavor and enhances the overall savory profile of the dish.
How to Cook Baked Eggplant Parmesan Towers
Here's a step-by-step guide on how to successfully cook these Baked Eggplant Parmesan Towers:
Prepare the Eggplant:
Preheat your oven to 425°F (218°C) and arrange a rack in the middle.
Select a medium-sized eggplant and cut it into ½-inch thick rounds. Ensure they are evenly sized for uniform cooking.
Sprinkle both sides of the eggplant slices with salt and place them on a sheet pan to sweat for about 10 minutes. This helps draw out excess moisture and bitterness from the eggplant.
Set Up the Breading Station:
While the eggplant is sweating, prepare the breading station by setting out three wide, shallow bowls.
Place all-purpose flour in one bowl, beaten egg in another, and panko breadcrumbs in the third bowl.
Bread the Eggplant:
Pat dry the eggplant slices with paper towels to remove much of the salt and excess moisture.
Dip each eggplant slice in the flour, coating both sides evenly.
Next, dip the floured eggplant slice into the beaten egg, ensuring it is fully coated.
Finally, coat the eggplant slice with panko breadcrumbs, pressing gently to adhere the breadcrumbs to the surface.
Bake the Eggplant:
Generously grease a baking sheet lined with foil with olive oil and place the breaded eggplant slices in a single layer.
Bake in the preheated oven for 15 minutes, then flip the slices over and bake for an additional 10-15 minutes, or until golden and crispy. Remove from the oven and set aside.
Prepare the Marinara Sauce:
While the eggplant is baking, heat the marinara sauce in a small saucepan over medium heat. Simmer for about 5 minutes, stirring occasionally. Season with salt to taste.
Assemble the Towers:
Grease a small rectangular baking or casserole dish.
Begin assembling the towers by stacking layers of eggplant slices with marinara sauce, mozzarella cheese, grated Parmesan, and fresh basil leaves. Repeat the layering process until you have two towers.
Begin assembling the towers.
Add marinara sauce.
Top with a slice of mozzarella cheese.
Sprinkle Parmesan cheese on top.
Top with two pieces of fresh basil.
Repeat the preceding steps to finish the first tower (omitting basil from the very top) and then repeat process to complete second tower.
Bake the Towers:
Bake the assembled towers, uncovered, in the preheated oven at 375°F (190°C) for 25-30 minutes, or until browned and bubbly.
Serve:
Once baked, remove the towers from the oven and let them cool slightly. Plate the towers, garnish with fresh basil leaves, and serve immediately.
Kitchen Essentials Needed to Cook Baked Eggplant Parmesan Towers
To make the Baked Eggplant Parmesan Towers recipe, you'll need several kitchen equipment items, each serving a specific purpose in the cooking process. Here's a list of the necessary equipment and their respective uses:
Oven: The oven is essential for baking the breaded eggplant slices until they are golden and crispy. It also bakes the assembled towers to melt the cheese and meld the flavors together.
Sheet Pan: A sheet pan or baking tray is used to lay out the breaded eggplant slices in a single layer for baking. It ensures even cooking and prevents overcrowding of the slices.
Shallow Bowls: Shallow bowls are needed to set up the breading station for the eggplant slices. They hold the flour, beaten egg, and panko breadcrumbs separately, making it easy to coat the eggplant slices in each ingredient.
Small Saucepan: A small saucepan is used to heat the marinara sauce on the stovetop. It allows you to simmer the sauce and bring out its flavors before using it to assemble the towers.
Rectangular Baking or Casserole Dish: This dish is used to assemble and bake the towers. It provides a contained space for layering the eggplant slices with sauce and cheese and ensures that the towers hold their shape during baking.
Cooling Rack (optional): A cooling rack may be used to place the baked eggplant slices after they come out of the oven. This allows air to circulate around the slices, preventing them from becoming soggy on the bottom.
Knife and Cutting Board: These basic kitchen tools are needed to slice the eggplant into rounds and to chop any additional ingredients, such as fresh basil, if necessary.
Measuring Cups and Spoons: Accurate measurements are crucial for achieving the desired results in baking the eggplant slices and assembling the towers. Measuring cups and spoons ensure that ingredients are portioned correctly.
Why This Works When Cooking Baked Eggplant Parmesan for Two People
Baked Eggplant Parmesan Towers is well-suited for cooking for two people for several reasons:
Portion Control: The recipe is designed to yield two towers, making it easy to portion for two servings without excess leftovers. This helps prevent food waste and ensures that each person receives a satisfying portion.
Efficiency: The recipe is straightforward and efficient, with minimal ingredients and steps required. This makes it ideal for preparing a meal for two without spending excessive time in the kitchen.
Visual Appeal: The presentation of the dish as towers adds a visually appealing element to the meal, making it feel special and restaurant-worthy, even when cooking at home for just two people.
Customization: The recipe allows for customization based on personal preferences. Each tower can be assembled with the desired amount of sauce, cheese, and basil, catering to individual tastes.
I hope you enjoy this recipe as much as I do. It’s one of my favorites!
Baked Eggplant Parmesan Towers
Ingredients
Preparation
- Arrange a rack in the middle of the oven. Heat the oven to 425 degrees.
- Select a part of the eggplant that has an even size. Cut six rounds that are about 1/2-inch thick from this part. Make sure the slices are similar in size so they stack well on top of each other. Discard what's left of the eggplant.
- Salt both sides of all 6 pieces of eggplant and let sit in a sheet pan to sweat for 10 minutes.
- Set up a breading station with three wide, shallow bowls. Put flour in one, beaten egg in another, and panko in the third. Pat dry the eggplant, dip in flour, then egg, and finally in panko, pressing the breadcrumbs with your hands.
- Generously grease a sheet pan with olive oil and place the breaded eggplant in a single layer across both pans. Bake for 15 minutes, flip them over, and bake for another 10-15 minutes until crispy. Remove from oven and place on a cooling rack until ready to assemble the towers.
- Meanwhile, in a small saucepan, heat marinara sauce with water. Simmer for about 5 minutes, stirring constantly. Add salt to taste.
- Grease a small rectangular baking or casserole dish (8” x 5” is a good size). Begin assembling 2 towers side-by-side in the baking dish. First, top a slice of eggplant with 1 tablespoon of marina sauce, 1 slice of mozzarella, 1 tablespoon Parmesan and 2 basil leaves. Place a second piece of eggplant on top and repeat this process. Top the tower with a third piece of eggplant, and repeat with the sauce, mozzarella, and Parmesan, making sure to omit the basil from this step. Repeat this process with the second tower.
- Bake uncovered on the middle rack for 25-30 minutes until browned and bubbly. Plate the towers, garnish with a fresh basil leaf on each, and serve immediately.