If you like eggplants then you will love this dish!! One of my favorite Italian restaurants serve the best eggplant parmesan I’ve ever eaten. Their crispy eggplant stack is layered with homemade marinara and just enough cheese to satisfy your taste buds. Pan cooked eggplant parmesan stacks are a real meal, full of flavor, hearty and healthy. Oh and did I forget to mention, it’s ah-mazingly delicious!! I enjoy eating anything that is cooked with eggplants whether be baingan kachri (eggplant rings), baingan bharta (eggplant mash), baghare baingan or tawa sabzi. And today’s recipe is a skinnier and healthier version of eggplant parmesan as the eggplant is pan -cooked and not fried. Above all it’s Fairly simple to cook Bursting with flavors Crispy yet tender Saucy and delicious And a filing hearty meal! Someone once told me that the secret to a real Italian meal is – Keep it simple!!
RECIPE DETAIL – Use medium eggplant for this recipe, cut them in circles. I have dipped my eggplants in aquafaba instead of eggs. Read all about how to make homemade aquafaba. The trick is to dip and soak the eggplant in aquafaba before coating it with bread and cheese mixture. Coat each slice of eggplant in breadcrumb mixture and shake off the excess. I have used homemade breadcrumbs for this recipe but feel free to use store bought Panko breadcrumbs. Heat oil in a pan and cook until eggplants are crispy and brown from both sides. Other option would be to deep fry these eggplant rounds, or bake them in an oven @350 degree F for 15-20 minutes, turning occasionally. Assembling is super fun. Stack each eggplant slice with layers of homemade marinara sauce and just enough cheese to suit your taste buds. Finish off with freshly chopped herbs and enjoy!! If you happen to make this recipe, do leave a comment, and don’t forget to take a picture and send it to me on Facebook. I would love to see your yum creation! Try other recipes – Veggie pasta salad, Basil Pesto pasta recipe, Pesto Cavatappi, Veggie lasagna rolls, Penne pasta in marinara sauce.
