Eggplant Parmesan Stacks
These Eggplant Parmesan Stacks are a delightful Italian-inspired dish featuring layers of tender, breaded eggplant, rich marinara sauce, and melted mozzarella, perfect for a flavorful vegetarian dinner.
- Prep Time: 25 minutes
- Cook Time: 30 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
- 2 cups Italian-style breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil leaves
- 1/4 cup olive oil
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Season the eggplant slices with salt and let them sit for 20 minutes to draw out moisture. Pat dry with paper towels.
- Set up a breading station with flour, beaten eggs, and a mixture of breadcrumbs and Parmesan cheese.
- Dip each eggplant slice first in flour, then egg, then breadcrumb mixture, pressing gently to coat.
- Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices until golden brown on each side, about 2-3 minutes per side. Drain on paper towels.
- On a baking dish, assemble the stacks by layering one eggplant slice, a spoonful of marinara sauce, a sprinkle of mozzarella, and a basil leaf. Repeat layers, finishing with cheese on top.
- Bake in the oven for 20 minutes, or until the cheese is melted and bubbly.
- Let cool slightly before serving. Garnish with additional fresh basil if desired.
Notes
For a lighter version, bake the breaded eggplant slices instead of frying, and use part-skim mozzarella cheese.
Find it online: https://foodiedishes.com/eggplant-parmesan-stacks/