Panko and Beer Battered Eggplant Parmesan Stacks Recipe

Recipesfull introduces to you: Popular Recipes. (Panko and Beer Battered Eggplant Parmesan Stacks Recipe). A way to use crunchy panko bread crumbs and delicious beer batter to make a filling main dish or a tasty appetizer. By using beer, this recipe doesn't require eggs, making it vegetarian. Use substitutions suggested in the notes to make it completely vegan. Use garden vegetables and herbs to make your own marinara sauce to add an extra special touch!

Brief

Prep 35 mins

Cook: 22 mins

Additional: 10 mins

Total: 1hr7 mins

Servings: 8

Yield: 8 slices

Panko and Beer Battered Eggplant Parmesan Stacks Recipe

Ingredients

8 (1/4 inch thick) slices eggplant rounds

1 teaspoon salt

1 ½ cups canola oil

1 tablespoon olive oil

1 leeks

chopped

6 ounces fresh spinach

1 clove garlic

1 cup panko bread crumbs

½ cup grated Parmesan cheese

1 tablespoon chopped fresh parsley

½ 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 cheese

divided

Main Dish

Directions

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 (175 degrees C). 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 a 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 slice 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.

Nutritional Information

Panko and Beer Battered Eggplant Parmesan Stacks Recipe

Servings Per Recipe:8

Calories: 240.7

% Daily Value *

Protein: 12.7g 26%

Carbohydrates: 22.5g 7%

Dietary Fiber: 3.6g 15%

Sugars: 2.3g

Fat: 12.6g 19%

Saturated Fat: 4.7g 23%

Cholesterol: 22.5mg 8%

Vitamin A Iu: 2518.5IU 50%

Niacin Equivalents: 3.6mg 28%

Vitamin B6: 0.2mg 12%

Vitamin C: 9.4mg 16%

Folate: 69mcg 17%

Calcium: 314.3mg 31%

Iron: 1.5mg 8%

Magnesium: 48.6mg 17%

Potassium: 344.8mg 10%

Sodium: 649.1mg 26%

Thiamin: 0.1mg 10%

Calories From Fat: 113.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.