Baked Eggplant Parmesan Stacks

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 teaspoon salt
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian-seasoned breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 2 tablespoons fresh basil, chopped
• 1/4 teaspoon black pepper

Steps

1. 1 Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. 2 Sprinkle eggplant slices with salt and let sit for 15 minutes to draw out moisture. Rinse and pat dry.
3. 3 In separate dishes, prepare flour, beaten eggs, and a mixture of breadcrumbs and Parmesan.
4. 4 Dip each eggplant slice in flour, then egg, followed by the breadcrumb mixture. Press to coat well.
5. 5 Arrange coated slices on the prepared baking sheet and bake for 20 minutes, flip, and bake another 10 minutes until golden.
6. 6 Spread a thin layer of marinara sauce on the bottom of a baking dish.
7. 7 Layer eggplant slices with mozzarella, marinara sauce, and a sprinkle of basil. Repeat until all slices are used.
8. 8 Top with remaining mozzarella and bake in the preheated oven for 20 minutes, or until cheese is bubbly.
9. 9 Garnish with fresh basil before serving.

Equipment

• Baking sheet
• Baking dish
• Parchment paper

Variations

• Add sautéed spinach between layers for extra greens.
• Use zucchini slices as a substitute or addition to the eggplant.

Substitutions

• For gluten-free, use gluten-free breadcrumbs.
• Substitute mozzarella with vegan cheese for a vegan option.

Pairings

• Garlic bread
• Caesar salad
• Red wine

Nutrition

Tips

• Salting the eggplant helps reduce bitterness and moisture.
• For a make-ahead option, assemble the stacks and refrigerate for up to 24 hours before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat covered with foil at 350°F for 30-40 minutes.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pair with a glass of red wine for a complete Italian experience.

FAQ