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The Eggplant Mozzarella Stack Bake is a delightful dish that perfectly combines the rich flavors of eggplant and creamy mozzarella, making it an irresistible choice for vegetarians and meat-lovers alike. This hearty bake not only tantalizes the taste buds but also provides a satisfying and comforting meal option that can be enjoyed any day of the week. As you dive into this recipe, you'll discover how simple ingredients can come together to create an impressive dish that serves as both an appetizer and a main course.

Eggplant Mozzarella Stack Bake

Discover a comforting and delicious vegetarian dish with the Eggplant Mozzarella Stack Bake. This recipe beautifully combines layers of rich eggplant, creamy mozzarella, and zesty marinara sauce, creating a satisfying meal perfect for any occasion. Easy to prepare and ideal for gatherings or weeknight dinners, this bake also lends itself to customization for dietary needs. A delightful blend of flavors and textures awaits – perfect served with a crisp salad or warm bread.
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Ingredients
  

2 medium eggplants, sliced into 1/2 inch thick rounds

1 cup all-purpose flour

3 large eggs, beaten until well mixed

1 cup Italian-style breadcrumbs

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

2 cups marinara sauce (store-bought or homemade)

2 cups fresh mozzarella cheese, sliced

1 cup grated Parmesan cheese

Fresh basil leaves, for garnish

Instructions
 

Preheat the Oven:

    Set your oven to preheat at 375°F (190°C) so it’s hot and ready for baking.

      Prepare the Eggplant:

        Arrange the sliced eggplant on paper towels and sprinkle both sides generously with salt. Allow them to rest for about 30 minutes. This process helps draw out moisture and bitterness. After 30 minutes, rinse the slices under cold water to remove excess salt, then pat them dry with a clean towel.

          Set Up Breading Station:

            Take three shallow bowls to create a breading station. Fill the first bowl with flour, the second with the beaten eggs, and in the third bowl, mix together the breadcrumbs, garlic powder, oregano, salt, and black pepper.

              Bread the Eggplant Slices:

                Take each eggplant slice and coat it in the flour, shaking off any excess. Next, dip it into the beaten eggs, letting the excess drip off, followed by generously coating it with the breadcrumb mixture. Place the breaded slices on a baking sheet lined with parchment paper to keep them from sticking.

                  Bake the Eggplant:

                    Bake the breaded eggplant slices in the preheated oven for 25-30 minutes, turning them halfway through the baking time. They should come out golden brown and crispy.

                      Layer the Bake:

                        In a large baking dish, spread a thin layer of marinara sauce on the bottom. Start building layers: place a layer of baked eggplant slices, top with another layer of marinara sauce, followed by a layer of fresh mozzarella slices, and sprinkle some grated Parmesan cheese. Repeat these layers until all ingredients are used, ensuring to finish with marinara sauce and a generous layer of mozzarella and Parmesan on top.

                          Final Bake:

                            Cover the baking dish with aluminum foil to prevent over-browning, and bake in the oven for 25 minutes. After this time, remove the foil and continue baking for another 15-20 minutes, or until the cheese is melty, bubbly, and the top is beautifully golden brown.

                              Garnish and Serve:

                                Once the bake is done, allow it to cool for about 10 minutes before slicing. Garnish each serving with fresh basil leaves for a burst of color and flavor.

                                  Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 4-6

                                    Presentation Tips: For an attractive presentation, serve the Eggplant Mozzarella Stack Bake on a large platter, allowing the layers to be visible. Drizzle extra marinara sauce around the edges of the platter and top with bright green basil for a vibrant touch.