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Crispy Eggplant Parmesan Stacks

Crispy Eggplant Parmesan Stacks

Wife with the Knife
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.
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Prep Time 15 minutes
Cook Time 30 minutes
Rest Time 30 minutes
Total Time 1 hour 15 minutes
Course Main Course, starter
Cuisine Italian
Servings 4

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.
Storage & Reheating:
  • 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.
 
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Keyword Baked Eggplant Parmesan, Baked Eggplant Recipes, comfort food, Crispy Eggplant, Layered food, Marinara sauce, Mozzarella, parmigiano reggiano