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Crispy Baked Eggplant Parmesan Stacks

Crispy Baked Eggplant Parmesan Stacks - featured image
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A quick and easy recipe for crispy baked eggplant stacks layered with gooey mozzarella and robust marinara sauce, perfect for a comforting weeknight meal or dinner party.

Ingredients

Scale
  • 1 large globe eggplant, sliced into ½-inch thick rounds
  • Kosher salt, for sweating the eggplant slices
  • 3 tablespoons olive oil, plus extra for drizzling
  • 1 cup panko breadcrumbs
  • ½ cup finely grated Parmesan cheese, plus extra for topping
  • 1 teaspoon Italian seasoning (or blend of dried oregano, basil, and thyme)
  • ½ teaspoon garlic powder
  • Freshly ground black pepper, to taste
  • 2 large eggs, beaten
  • 1 ½ cups marinara sauce, homemade or store-bought
  • 8 ounces fresh mozzarella, sliced
  • A handful of fresh basil leaves, for layering and garnish

Instructions

  1. Slice the eggplant into ½-inch thick rounds (about 12 slices). Lay them out on a baking sheet lined with paper towels and sprinkle both sides generously with kosher salt. Let them sit for 20-30 minutes to draw out moisture and reduce bitterness.
  2. Rinse each slice under cold water to remove excess salt. Pat dry thoroughly with clean towels.
  3. In one shallow bowl, beat the eggs. In another bowl, combine panko breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, and black pepper. Mix well.
  4. Dip each eggplant slice into the egg wash, letting excess drip off, then press into the breadcrumb mixture to coat evenly on both sides. Place coated slices on a wire rack set over a baking sheet or directly on a parchment-lined sheet.
  5. Preheat oven to 425°F (220°C). Lightly drizzle olive oil over the breaded eggplant slices. Bake for 20 minutes, flipping halfway through, until golden brown and crispy.
  6. On a baking dish, spread a thin layer of marinara sauce. Place one crispy eggplant slice, top with a spoonful of sauce, a slice of fresh mozzarella, and a basil leaf. Repeat to stack 3-4 layers per stack, finishing with sauce and a sprinkle of Parmesan on top.
  7. Lower oven temperature to 375°F (190°C) and bake the assembled stacks for 10-12 minutes, or until mozzarella melts and the stacks are heated through.
  8. Let the stacks rest for a few minutes before serving to prevent spills and allow flavors to meld. Garnish with extra fresh basil if desired.

Notes

Salting the eggplant is essential to draw out moisture and bitterness for crispiness. Rinse and dry thoroughly before breading. Flip eggplant slices halfway through baking for even crisping. Blot mozzarella if it releases too much liquid to avoid sogginess. Reheat leftovers in the oven to maintain crispness; avoid microwaving.

Nutrition

Keywords: eggplant parmesan, baked eggplant, crispy eggplant, mozzarella, vegetarian, easy dinner, weeknight meal, Italian recipe

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