Panko and Beer Battered Eggplant Parmesan Stacks

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!

• Preparation Time: 35 mins
• Cooking Time: 22 mins
• Total Time: 57 mins
• Calories: 241 Calories

Ingredients

• 1 teaspoon salt
• 1 cup ricotta cheese
• ½ cup whole wheat flour
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon paprika
• salt and ground black pepper to taste
• 1 tablespoon chopped fresh parsley
• 1 clove garlic
• 1 ½ cups canola oil
• 2 cups shredded mozzarella cheese, divided
• 6 fluid ounces beer
• 1 cup panko bread crumbs
• 6 ounces fresh spinach
• 8 (1/4 inch thick) slices eggplant rounds
• 1 leeks, chopped

Recipe Instructions

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.