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In the vibrant world of vegetarian cuisine, few dishes stand out quite like the Eggplant Mozzarella Stack Bake. This recipe not only captivates the palate with its rich, layered flavors but also serves as a testament to the versatility of eggplant—a vegetable often underestimated in the realm of hearty meals. The Eggplant Mozzarella Stack Bake elegantly combines the creamy goodness of fresh mozzarella and the robust character of baked eggplant, creating a dish that appeals to both vegetarians and non-vegetarians alike. Whether you're a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, this dish offers a comforting yet sophisticated experience that the entire family will relish.

Eggplant Mozzarella Stack Bake

Discover the delightful flavors of Eggplant Mozzarella Stack Bake, a comforting vegetarian dish that even non-vegetarians will love. This recipe beautifully combines layers of tender baked eggplant, creamy mozzarella, and savory marinara sauce for a satisfying meal. With health benefits from eggplant and rich, melty cheeses, it’s a perfect addition to your dinner rotation. Explore the joy of creating layers of deliciousness that everyone will cherish!
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Ingredients
  

2 medium eggplants, sliced into 1/2 inch rounds

1 cup all-purpose flour

3 large eggs, beaten

1 cup breadcrumbs (preferably Italian-style)

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon salt

½ 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:

    Preheat your oven to 375°F (190°C).

      Prepare the Eggplant:

        Lay the sliced eggplant on paper towels, sprinkle with salt, and let it sit for about 30 minutes to draw out moisture and bitterness. After 30 minutes, rinse the eggplant under cold water and pat dry with a clean towel.

          Breading Setup:

            Set up a breading station with three shallow bowls. Place flour in the first bowl; the beaten eggs in the second; and combine breadcrumbs, garlic powder, oregano, salt, and pepper in the third.

              Bread the Eggplant Slices:

                Dip each eggplant slice first into the flour, then into the beaten eggs, and finally coat it well with the breadcrumb mixture. Place the breaded slices on a baking sheet.

                  Bake the Eggplant:

                    Bake the breaded eggplant slices in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.

                      Layer the Bake:

                        In a baking dish, spread a thin layer of marinara sauce on the bottom. Begin layering by placing a row of baked eggplant slices, followed by a layer of marinara sauce, mozzarella slices, and a sprinkle of Parmesan. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce and a generous topping of mozzarella and Parmesan cheese.

                          Final Bake:

                            Cover the baking dish with aluminum foil and bake in the oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the top is golden brown.

                              Garnish and Serve:

                                Once done, let the Eggplant Mozzarella Stack Bake cool for about 10 minutes. Garnish with fresh basil leaves before slicing to serve.

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