Eggplant Parmesan Stacks, Any ideas on how to make this better?

Enhance the Eggplant:

Choose tender eggplant: Select firm, glossy eggplants with smooth skin. Avoid those with wrinkles or bruises.
Salt and drain the eggplant: Slice the eggplant thin, salt it liberally, and let it rest in a colander for 30 minutes to draw out excess moisture. This will prevent the layers from becoming soggy.
Fry the eggplant: Pan-fry the eggplant slices in hot olive oil until golden brown and crispy on both sides. This will add extra flavor and texture.

Upgrade the Sauce:

Use San Marzano tomatoes: These plum tomatoes have a rich flavor and low acidity, making them perfect for marinara sauces.
Add fresh herbs: Enhance the sauce with fresh basil, oregano, and thyme.
Cook the sauce longer: Simmer the sauce for at least 30 minutes, or longer if time allows, to develop its flavor.

Elevate the Layers:

Use high-quality cheese: Choose a blend of shredded mozzarella, Parmesan, and provolone cheeses for maximum flavor and melting potential.
Add additional layers: Layer in sliced fresh tomatoes or roasted bell peppers for extra color and flavor.
Top with breadcrumbs: Sprinkle a thin layer of panko breadcrumbs on top of the casserole before baking to create a crispy crust.

Other Tips:

Use a large baking dish: This will prevent the stacks from toppling over.
Bake until bubbly: Cook the casserole until the cheese is melted, bubbly, and the eggplant is tender.
Let it rest: Allow the stacks to rest for 5-10 minutes before serving to allow them to set and the flavors to meld.
Garnish with fresh basil: Top the stacks with fresh basil leaves for a vibrant finish.

I’ve asked Google Gemini the following question, and here’s its response.

Kroger Recipes

Eggplant Parmesan Stacks

Any ideas on how to make this better?

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