Crispy Eggplant Parmesan Stacks
FAQ
Do I need to salt the eggplant?
Yes, it helps remove moisture so the breading stays crispy and reduces any bitterness.
Can I make this ahead?
Absolutely! Bake the eggplant slices, store in the fridge, then assemble and bake stacks when ready.
Can I use store-bought marinara?
Of course! Just pick a thicker sauce to prevent soggy stacks.
How do I keep the stacks from toppling?
Keep stacks to 3–4 slices so they bake evenly and hold shape.
Chef’s Tips
- Dry the eggplant after salting for a crispier stack.
- Lightly press breaded slices before baking to help crumbs stick.
- Bake the eggplant slices on a wire rack for extra crisp edges, if you like.
- Serve with spaghetti, garlic bread, or a crisp green salad for a full meal.
Crispy Eggplant Parmesan Stacks
Crispy, golden eggplant rounds layered with mozzarella, tangy marinara, and a sprinkle of Parmesan, then baked until the cheese is melted and bubbling. Simple, cozy, and totally satisfying.
Equipment
- Wire rack Optional
Ingredients
Eggplant & Breading
- 1 large eggplant sliced into ½-inch rounds
- ½ tsp salt for drawing moisture
- Salt and pepper to taste
- 2 eggs whisked
- 2 cups seasoned bread crumbs Italian-style or your favorite mix
- Cooking spray or olive oil spray
Sauce & Cheese
- 1½ cups marinara sauce homemade or good-quality store-bought
- 1 8-ounce package mozzarella cheese, thinly sliced
- ½ cup grated Parmesan cheese
- Optional: fresh basil or microgreens and a drizzle of olive oil, for garnish
Instructions
- Preheat oven to 425°F (220°C).
- Arrange eggplant slices on a baking sheet, sprinkle both sides generously with salt, and let sit 30–45 minutes to draw out moisture. Blot dry, then season with pepper.
- Set up breading stations: whisked eggs in one bowl, seasoned bread crumbs in another. Dip eggplant slices in egg, then coat with bread crumbs. Arrange on a wire rack over a baking sheet.
- Spray tops with cooking spray and bake 8 minutes. Flip slices, spray the other side, and bake another 8–10 minutes until golden and crisp. Cool slightly.
- Lower oven to 350°F (175°C). Line a baking sheet with parchment.
- Assemble stacks: layer 1 slice eggplant, spoonful of marinara, slice of mozzarella, sprinkle of Parmesan. Repeat 3–4 slices per stack, finishing with sauce, mozzarella, and Parmesan.
- Bake 10–15 minutes until cheese is melted and bubbly.
- Garnish with fresh basil and a drizzle of olive oil.
- Serve warm & enjoy!
Notes
Time-Saving: Bake eggplant slices up to 2 days in advance and store in the fridge. Assemble and bake stacks when ready.
Vegan Version: Use plant-based Parmesan and mozzarella substitutes.
- Use marinara with basil if you don’t have fresh.
- Shredded mozzarella works fine instead of fresh.
- Fridge: Refrigerate in an airtight, for up to 3 days.
- Freezer: Wrap tightly, freeze up to 1 month.
- Reheat: Thaw overnight, then bake covered at 375°F (190°C) for 10–15 minutes.
- Oven keeps stacks crispy, microwave works too but soften the stacks.
Tried this recipe?
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