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Crispy Baked Eggplant Parmesan Stacks

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These crispy baked eggplant parmesan stacks are a healthier, no-fry version of the classic. With a crunchy panko-parmesan crust, gooey melted mozzarella, and rich marinara, they’re an impressive yet easy weeknight dinner.

Ingredients

Scale
  • 2 medium globe eggplants, sliced into ½-inch rounds
  • 1 tablespoon kosher salt
  • 1 ½ cups panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 2 large eggs
  • ½ cup all-purpose flour
  • 2 cups high-quality marinara sauce
  • 8 ounces low-moisture fresh mozzarella cheese, sliced into ½-inch pieces
  • Fresh basil leaves for garnish
  • Olive oil for drizzling

Instructions

  1. Prepare the Eggplant: Slice eggplants into ½-inch thick rounds. Arrange in a single layer on paper towels. Sprinkle both sides generously with kosher salt. Let sit for 20 minutes. Pat dry with fresh paper towels.
  2. Preheat Oven & Set Up Breading Station: Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and place a wire rack on top. In one shallow bowl, add flour. In a second bowl, beat eggs with 1 tablespoon water. In a third bowl, combine panko, Parmesan, oregano, garlic powder, and black pepper.
  3. Bread the Eggplant: Dredge each dried eggplant slice in flour, shaking off excess. Dip into beaten egg, letting excess drip off. Press firmly into panko mixture, coating both sides. Place on wire rack. Repeat with all slices.
  4. Bake the Eggplant: Lightly drizzle or spray tops with olive oil. Bake for 10 minutes. Carefully flip each slice with tongs. Bake for another 10-15 minutes until deeply golden brown and firm.
  5. Assemble the Stacks: Remove baking sheet from oven (keep oven on). Spoon a small dollop of marinara onto center of each eggplant slice. Place a piece of mozzarella on top of sauce on each slice.
  6. Finish Baking: Return to oven and bake for 5-7 minutes until mozzarella is melted, bubbly, and starting to brown.
  7. Stack and Serve: Use a spatula to carefully lift one cheesy eggplant slice and place on top of another (stacks of 2 or 3). Spoon extra warm marinara over top. Garnish with fresh basil. Serve immediately.

Notes

Salting the eggplant is mandatory to draw out moisture and bitterness. Use low-moisture mozzarella to avoid sogginess. For best crispiness, don’t crowd the wire rack. Leftover stacks can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer.

Nutrition

Keywords: baked eggplant parmesan, crispy eggplant, eggplant stacks, vegetarian dinner, easy eggplant recipe, no-fry eggplant

Find it online: https://tablemira.com/crispy-baked-eggplant-parmesan-stacks-easy-recipe/