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Crispy Eggplant Parmesan Stacks

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Crispy Eggplant Parmesan Stacks are a hearty vegetarian dish featuring golden breaded eggplant layered with marinara sauce and melted mozzarella for a comforting and elegant meal.

Ingredients

  • 2 medium eggplants, sliced into rounds
  • 1 tsp salt
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (or panko)
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup olive oil (for frying)
  • 2 cups marinara sauce
  • 1 1/2 cups mozzarella cheese, shredded
  • Fresh basil (optional)

Instructions

  1. Sprinkle salt over eggplant slices and let sit for 15–20 minutes to remove moisture, then pat dry.
  2. Prepare a breading station with flour, beaten eggs, and breadcrumbs mixed with parmesan.
  3. Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumb mixture.
  4. Heat olive oil in a pan and fry slices until golden and crispy on both sides. Drain on paper towels.
  5. Layer one eggplant slice with marinara sauce and mozzarella, then top with another slice. Repeat to form stacks.
  6. Place stacks on a baking tray and bake at 190°C (375°F) for 10–15 minutes until cheese is melted.
  7. Garnish with fresh basil if desired and serve.

Notes

  • Salting eggplant improves texture and reduces bitterness.
  • For a lighter version, bake instead of frying.
  • Add ricotta cheese for extra creaminess.
  • Use panko breadcrumbs for extra crunch.
  • Do not overload stacks to prevent them from falling apart.

Nutrition

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