Eggplant stacks layered with sauteed spinach and mozzarella are so good you have to try them. In this version the eggplants are fried but you can also do them in the airfryer. See below
Makes 12 Stacks
(note you can use store-bought Italian bread crumbs but these are better)
2 Cups Plain Bread Crumbs.
2 Cups Grated Pecorino Romano
4 Tbsp. Parsley, chopped
1 tsp. Salt
1 tsp. Pepper
1 tsp. Garlic Powder
3 Medium Eggplants (about 3 lbs.), sliced in rounds, skin on, about a half an inch thick.
5 Eggs -beaten
Olive Oil for Frying
3 tbsp, Olive Oil
15 oz Fresh Spinach
6 Garlic Cloves – Halved
1/4 tsp Red Pepper Flakes
3/4 tsp Salt
For the Stacks
16 oz. Low Moisture Mozzarella, shredded
4 cups Tomato Sauce, see my marinara sauce recipe
1 Cup Pecorino Romano – grated
Heat olive oil in a large frying pan.
In a bowl combine all of the ingredients for the breadcrumbs. Cut up all of your eggplants and dip each piece in the beaten eggs and then coat in the bread crumbs.
Fry each piece of eggplant in the oil. About 3 minutes on each side. Remove from the pan when cooked and put on paper towel to drain any excess oil.
(NOTE IF YOU WANT TO AIR FRY THE EGGPLANT…Spray each side of the eggplant with olive oil spray. If you don’t have the spray you can brush with olive oil. Fry the eggplant based on the quantities that you can fit into your air fryer. I was able to fry about five pieces at a time at 360° for eight minutes. Fry all of your eggplants. Once they are fried, lay them on paper towels to absorb any excess oil.)
In the meantime, heat up your olive oil and garlic in a frying pan and add the red pepper flakes. Saute on low until the garlic is fork tender and add in the spinach and cook until the spinach is wilted but still bright green.
Preheat your oven to 375°.
Lay out the larger round pieces of eggplant as the bottom of your stack on a rimmed baking sheet. With this recipe you should be able to make about 12 stacks. However, eggplant sizes will vary, so you could have more or less. Put some tomato sauce on each bottom piece of your stack (about a tablespoon). Then put some grated cheese, followed by the mozzarella. Then put another piece of eggplant. Continue this process until you have the stacks all done (three eggplant pieces per stack).
Top each stack with a little bit more sauce and mozzarella. Cover with aluminum foil and put in the oven for 15 minutes. Remove the aluminum foil and let them cook for another 10 minutes. Serve.