Eggplant Parmesan Stacks
Delight in these flavorful Eggplant Parmesan Stacks featuring layers of tender breaded eggplant, marinara sauce, and melted cheese, perfect for a satisfying Italian-inspired meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 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 Italian-style breadcrumbs
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
- Salt and pepper to taste
- 1/4 cup olive oil for frying
Instructions
- Preheat oven to 375°F (190°C).
- Season eggplant slices with salt and let them sit for 15 minutes to draw out moisture, then pat dry.
- Set up a breading station: place flour in one bowl, beaten eggs in another, and breadcrumbs in a third.
- Dip each eggplant slice first into flour, then eggs, then breadcrumbs, pressing gently to adhere.
- Heat olive oil in a large skillet over medium heat. Fry eggplant slices until golden brown on each side, about 2-3 minutes per side. Drain on paper towels.
- In a baking dish, spread a thin layer of marinara sauce. Layer fried eggplant slices, spoon marinara sauce over them, then sprinkle with mozzarella and Parmesan cheese. Repeat layers to form stacks (2-3 layers each), finishing with cheese on top.
- Bake in the oven for 20-25 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 and use low-fat cheese to reduce calories.
Find it online: https://dumafoods.com/eggplant-parmesan-stacks/