Description
Crispy Eggplant Parmesan Stacks are a delicious twist on the traditional eggplant parmesan, featuring layers of crispy eggplant, marinara sauce, and melted cheese.
Ingredients
- 2 large eggplants
- 120 g all-purpose flour
- 2 large eggs
- 120 g Italian-style breadcrumbs
- 60 g grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 480 ml marinara sauce
- 250 g mozzarella cheese, sliced or shredded
- 30 g grated Parmesan cheese, for layering
- 2 tbsp olive oil
- Fresh basil, for garnish
Instructions
- Preheat the oven to 220°C. Slice the eggplants into rounds about 1–1.5 cm thick. Lightly sprinkle both sides with salt and let them sit for 15–20 minutes. Pat dry with paper towels.
- Place flour in one shallow bowl. Beat the eggs in a second bowl. In a third bowl, combine breadcrumbs, 60 g Parmesan, Italian seasoning, garlic powder, black pepper, and a small pinch of salt.
- Dip each eggplant slice into the flour, then egg, and finally the breadcrumb mixture. Press gently so the coating sticks.
- Arrange the coated eggplant slices on a parchment-lined baking sheet. Lightly brush or spray both sides with olive oil. Bake for 18–22 minutes, flipping halfway through, until golden and crisp.
- Reduce oven temperature to 190°C. On a baking dish, place one crispy eggplant slice, add about 1–2 tbsp marinara sauce, a little mozzarella, and a sprinkle of Parmesan. Repeat with another eggplant slice. Finish each stack with sauce, mozzarella, and Parmesan.
- Bake for 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.
- Let the stacks rest for 5 minutes, then top with fresh basil and a drizzle of olive oil.
Notes
- Serve warm with a green salad, roasted vegetables, or crusty garlic bread.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stack
- Calories: 350
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 150 mg