Eggplant Parmesan Stacks
Delicious layered eggplant parmesan stacks featuring crispy breaded eggplant, marinara sauce, and melted cheese, perfect for a comforting Italian-inspired meal.
- 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
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil leaves
- Salt and pepper, to taste
- Olive oil, for frying
Instructions
- Preheat oven to 375°F (190°C).
- Season eggplant slices with salt and let them sit for 15 minutes, then pat dry.
- Set up three bowls: flour, beaten eggs, and a mixture of breadcrumbs and Parmesan cheese.
- 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, about 2-3 minutes per side. Drain on paper towels.
- To assemble stacks, place one fried eggplant slice on a baking sheet, spoon marinara sauce over it, sprinkle with mozzarella, and add a basil leaf. Repeat layering two more times.
- Bake in the oven for 20 minutes, until cheese is melted and bubbly.
- Garnish with extra fresh basil and serve warm.
Notes
For a lighter version, bake the breaded eggplant slices instead of frying. Serve with a side salad or crusty bread for a complete meal.
Find it online: https://carmenwausa.com/eggplant-parmesan-stacks/