Eggplant Parmesan Stacks


  • 8 (1/4-inch thick) slices eggplant rounds
  • 1 teaspoon salt
  • 1 1/2 cups canola oil
  • 1 tablespoon olive oil
  • 1 leek, chopped
  • 6 ounces fresh spinach
  • 1 clove garlic
  • 1 cup panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1/2 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, divided

Cooking Instructions

Step 1: Place eggplant on paper towels; cover with 1 teaspoon salt.  Let sit until moisture is drawn out, 10 to 30 minutes.

Step 2: Preheat oven to 350 degrees F.  Heat canola oil in a deep fry pan over medium heat.

Step 3: 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.

Step 4: 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.

Step 5: 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 paper towel to drain.

Step 6: 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 slide of fried eggplant.  Top with mozzarella cheese.  Place onto a baking sheet.

Step 7: Bake in the preheated oven until cheese is golden brown, about 10 minutes.

Pair these eggplant stacks from AllRecipes with nearly any pasta & enjoy!