Eggplant Parmesan Stacks
Deliciously layered Eggplant Parmesan Stacks featuring tender baked eggplant, rich marinara, and melted cheese, perfect for a comforting Italian-inspired meal.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 1/2 cups Italian-style breadcrumbs
- 1 cup grated Parmesan cheese, divided
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper, to taste
- Olive oil, for frying
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
- Season eggplant slices with salt and let sit for 20 minutes to draw out moisture, then pat dry.
- Place flour in one bowl, beaten eggs in a second bowl, and mix breadcrumbs with half the Parmesan in a third bowl.
- Dip each eggplant slice first in flour, then egg, then breadcrumb mixture, coating evenly.
- Heat olive oil in a large skillet over medium heat and fry eggplant slices until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
- To assemble, spoon a tablespoon of marinara sauce onto the baking sheet. Layer with eggplant slice, marinara, mozzarella, Parmesan, and basil. Repeat to form a stack of 3-4 layers per stack.
- Bake stacks for 20 minutes or until cheese is bubbly and golden.
- Garnish with extra basil leaves and serve warm.
Notes
For a lighter version, skip frying and bake the breaded eggplant slices at 400°F (200°C) for 20 minutes before stacking.
Find it online: https://justhealthybites.com/eggplant-parmesan-stacks/