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In the realm of culinary creativity, few dishes can boast the harmonious blend of flavors, textures, and health benefits that Crunchy Baked Cucumber Eggplant Stacks offer. This vibrant dish, with its layers of crisp cucumber and tender eggplant, is not only visually appealing but also provides a delightful crunch that satisfies even the most discerning of palates. Whether you're looking for a unique side dish to accompany your main course or a refreshing appetizer to impress your guests, these stacks stand out as a versatile option that can elevate any meal.

Baked Cucumber Eggplant Stacks

Explore the delightful world of Crunchy Baked Cucumber Eggplant Stacks, a vibrant dish that offers a perfect combination of flavors, textures, and health benefits. With layers of crisp cucumbers and tender eggplants, this recipe is not only a feast for the eyes but also a nutritious option for any meal. Ideal as a side or an impressive appetizer, these stacks are easy to customize and sure to impress at your next gathering. Enjoy a healthy twist on a classic dish that everyone will love!
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Ingredients
  

2 medium eggplants, sliced into 1/2-inch thick rounds

2 large cucumbers, sliced into 1/4-inch thick rounds

1 cup Panko breadcrumbs (for extra crunch)

1 cup freshly grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 large eggs, beaten until smooth

1 cup marinara sauce (plus extra for serving)

Fresh basil leaves for garnish

Olive oil, for drizzling

Instructions
 

Preheat Your Oven: Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper to prevent sticking.

    Prepare the Eggplant: Sprinkle salt generously over both sides of the eggplant slices and allow them to sit for about 30 minutes. This process extracts excess moisture and mitigates bitterness. After 30 minutes, rinse the slices under cold water and pat them dry with paper towels.

      Set Up Your Breading Station: In a shallow bowl, combine the Panko breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, dried basil, salt, and black pepper. In another mixing bowl, beat the eggs until they are well combined.

        Bread the Eggplant Slices: Take each eggplant slice and dip it first into the beaten eggs, allowing any excess to drip off. Then, coat the slice in the flavorful breadcrumb mixture, pressing gently to ensure the breadcrumbs stick. Arrange the breaded eggplant slices on the prepared baking sheet.

          Bake the Eggplant: Lightly drizzle olive oil over the breaded eggplant slices. Bake them in the oven for 25 to 30 minutes, or until they turn golden brown and crispy. Flip the slices halfway through the baking time to ensure even cooking.

            Assemble the Stacks: Once the eggplant slices are baked to perfection, remove them from the oven. Begin layering your stacks: place one baked eggplant slice at the bottom, followed by one cucumber slice, then add another eggplant slice on top. Repeat this process until you have three layers in each stack, finishing with an eggplant slice on top.

              Add the Marinara Sauce: Spoon a generous amount of marinara sauce over each stack. If desired, you can sprinkle additional grated Parmesan cheese on top for extra flavor.

                Final Bake: Return the assembled stacks to the oven for an additional 10 minutes. This will warm the sauce and allow the cheese to melt beautifully over the top.

                  Serve: Carefully transfer the baked stacks onto a serving platter. Finish by garnishing with fresh basil leaves and serve with extra marinara sauce on the side for dipping or drizzling.

                    Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4 servings

                      Feel free to enjoy these crunchy stacks as a delightful appetizer or a side dish!