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Eggplant Parmesan Stacks

Beautiful homemade Eggplant Parmesan Stacks on a white plate
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Delicious layered Eggplant Parmesan Stacks combine tender baked eggplant with rich marinara, melted mozzarella, and fresh basil for a wholesome Italian-inspired meal.

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
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil leaves
  • Salt and black pepper to taste
  • Olive oil for frying

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Lightly salt eggplant slices and let sit for 20 minutes, then pat dry to remove moisture.
  3. Set up a breading station with flour, beaten eggs, and breadcrumbs.
  4. Coat each eggplant slice in flour, dip in eggs, then coat with breadcrumbs.
  5. Heat olive oil in a skillet over medium heat and fry eggplant slices until golden, about 2-3 minutes per side. Drain on paper towels.
  6. In a baking dish, spread a thin layer of marinara sauce.
  7. Layer fried eggplant slices, spoon marinara, sprinkle mozzarella and Parmesan, and add basil leaves. Repeat to create stacks.
  8. Bake uncovered for 20-25 minutes until cheese is melted and bubbly.
  9. Let rest for 5 minutes before serving.

Notes

For a lighter version, try baking the breaded eggplant slices instead of frying them, brushing lightly with olive oil before baking.

Find it online: https://cakesplustaste.com/eggplant-parmesan-stacks/