Eggplant Parmesan Stacks
Deliciously layered and baked eggplant parmesan stacks featuring crispy eggplant slices, tangy marinara, and melted mozzarella for a comforting Italian-inspired dish.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 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 1/2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Preheat the oven to 375°F (190°C). Prepare a baking sheet lined with parchment paper.
- Season eggplant slices with salt and let them sit for 15 minutes to draw out moisture, then pat dry.
- Set up a breading station with flour, beaten eggs, and breadcrumbs.
- Coat each eggplant slice in flour, dip in egg, then press into breadcrumbs until fully coated.
- 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 stacks, spread a spoonful of marinara sauce on the baking sheet, place a fried eggplant slice on top, add a layer of mozzarella and a sprinkle of Parmesan, then repeat layering 2-3 times, finishing with cheese on top.
- Bake in the preheated oven for 20 minutes, until cheese is melted and bubbly.
- Garnish with fresh basil leaves before serving.
Notes
For a lighter version, bake the breaded eggplant slices instead of frying them and use part-skim mozzarella cheese.
Find it online: https://cakesbybelinda.com/eggplant-parmesan-stacks/