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Achieving that perfect golden and crispy texture in your Crunchy Baked Cucumber Eggplant Stacks is essential for a delightful eating experience. The key to this lies in the baking process, particularly the use of olive oil. Olive oil not only adds flavor but also contributes to achieving the desired crispiness. When lightly drizzled over the stacked ingredients, it helps to create a beautiful, caramelized surface as the dish bakes.

Baked Cucumber Eggplant Stacks

Discover the delightful Crunchy Baked Cucumber Eggplant Stacks, a vibrant vegetarian dish perfect for health-conscious eaters. This recipe combines the refreshing crunch of cucumbers with the hearty texture of eggplants, offering a unique flavor experience. Easy to prepare and versatile enough for any occasion, these stacks are baked to a perfect crisp with a delicious blend of seasonings. Ideal as an appetizer, side, or light main course, they promise to impress and satisfy. Enjoy a wellness boost while savoring this tasty treat!
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Ingredients
  

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

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

1 cup breadcrumbs (Panko recommended for extra crunch)

1 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon salt

1/2 teaspoon black pepper

2 large eggs, beaten

1 cup marinara sauce (plus extra for serving)

Fresh basil leaves for garnish

Olive oil for drizzling

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    Prepare Eggplant: Sprinkle salt on both sides of the eggplant slices and let them sit for about 30 minutes. This will help remove excess moisture and bitterness. Rinse and pat dry with paper towels.

      Set Up Breading Station: In a shallow bowl, mix the breadcrumbs, grated Parmesan, garlic powder, dried oregano, dried basil, salt, and black pepper. In another bowl, beat the eggs until well combined.

        Breading the Eggplant: Dip each eggplant slice first in the beaten eggs, letting any excess drip off, and then coat it in the breadcrumb mixture, pressing gently to adhere. Place the breaded slices on the prepared baking sheet.

          Bake the Eggplant: Drizzle a little olive oil over the breaded eggplant slices and bake for 25-30 minutes, or until golden brown and crispy, flipping halfway through for even cooking.

            Assemble the Stacks: Take the baked eggplant slices out of the oven. Now, layer the stacks: start with an eggplant slice, followed by a cucumber slice, then another eggplant slice. Repeat until you've created three layers per stack, finishing with an eggplant slice on top.

              Add Marinara: Spoon a little marinara sauce over each stack, then sprinkle with more Parmesan cheese if desired.

                Final Bake: Return the stacked creations to the oven for an additional 10 minutes, just enough to heat the sauce and melt the cheese.

                  Serve: Carefully transfer the stacks to a serving platter. Garnish with fresh basil leaves and serve with extra marinara sauce on the side.

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