Crispy Eggplant Parmesan Stacks

Crispy Eggplant Parmesan Stacks
  • PREP TIME
    20 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    9 People
  • VIEWS
    67

Elevate your eggplant game with these stunning Crispy Eggplant Parmesan Stacks! Each tender eggplant round is transformed into a crispy delight, layered with rich tomato sauce and creamy mozzarella, then baked to bubbly perfection. A vegetarian masterpiece that's both impressive and comforting.

Ingridients

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Nutrition

  • Carbohydrate
    50 g
  • Cholesterol
    122 mg
  • Fiber
    10 g
  • Protein
    26 g
  • Saturated Fat
    8 g
  • Sodium
    1262 mg
  • Sugar
    4 g
  • Fat
    16 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 425 degrees F (220 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View 15 mins Generously sprinkle eggplant rounds with kosher salt on both sides; place on a wire rack set over a baking sheet for 15 minutes to draw out excess moisture. (15 minutes)

Image Step 03
03 Step

Recipe View 5 mins Use paper towels to thoroughly blot moisture from each side of the eggplant slices. Season lightly with salt and pepper. (5 minutes)

Image Step 04
04 Step

Recipe View 15 mins Place lightly beaten eggs in a shallow dish. Place panko breadcrumbs in a separate shallow dish. Dip each eggplant slice in the egg, allowing excess to drip off, then press into the panko crumbs, ensuring each side is fully coated. Place breaded slices back on the wire rack. (15 minutes)

Image Step 05
05 Step

Recipe View 18 mins Spray the tops of the breaded eggplant generously with olive oil spray. Bake for 8 minutes in the preheated oven. Flip each slice, spray again with olive oil spray, and bake for another 8-10 minutes, or until golden brown and crispy. Remove from oven and let cool slightly. (18 minutes)

Image Step 06
06 Step

Recipe View 2 mins Reduce oven temperature to 350 degrees F (175 degrees C). (2 minutes)

Image Step 07
07 Step

Recipe View 15 mins To assemble the stacks: Line a baking sheet with parchment paper. Place a large eggplant slice on the parchment. Top with a generous spoonful of marinara sauce and a slice of fresh mozzarella. Repeat the layering process with remaining eggplant, sauce, and mozzarella, creating stacks of about 5 or 6 slices high. Finish each stack with a generous layer of grated Parmesan cheese. (15 minutes)

Image Step 08
08 Step

Recipe View 15 mins Bake the stacks until the cheese is melted, bubbly, and lightly golden brown, about 10-15 minutes. (15 minutes)

Image Step 09
09 Step

Recipe View 5 mins Remove from oven and let cool for a few minutes before serving. Garnish with fresh basil, if desired. Serve warm, with extra Parmesan cheese on the side. (5 minutes)

For extra flavor, try adding a pinch of red pepper flakes to the panko breadcrumbs.
Don't skip the salting step! It helps remove excess moisture from the eggplant, resulting in crispier stacks.
Feel free to use your favorite marinara sauce. Homemade is always a great option!
If you don't have panko breadcrumbs, regular breadcrumbs can be used, but the texture will be slightly different.
These stacks can be assembled ahead of time and baked just before serving.

Joey Mcclure

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 22 Ratings)
Total Reviews: (5)
  • Armando Runolfsson

    This recipe is fantastic! The eggplant was perfectly crispy, and the stacks were so flavorful. My family loved them!

  • Joaquin Hettinger

    A great vegetarian option for a dinner party. Everyone was impressed with how beautiful and tasty these stacks were.

  • Wyatt Goodwin

    I've made this recipe several times, and it's always a hit. It's become a staple in our household.

  • Kadin Emard

    Easy to follow instructions and a delicious result. I added a layer of ricotta cheese to mine for extra creaminess.

  • Mya Kilbackschinner

    I was a bit skeptical about the eggplant being too soggy, but the salting trick worked like a charm. These were restaurant-quality!

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