Name: Roasted Eggplant Parmesan Stacks Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 3 medium eggplants (sliced into 1/4 inch thick rounds); 1 tsp kosher salt; 1 cup all-purpose flour; 1 tsp kosher salt; 1/2 tsp black pepper; 2 eggs (lightly beaten); 1 cup panko breadcrumbs; 1 cup Italian style breadcrumbs; 1 tsp garlic powder; 2 cups marinara sauce; 8 oz fresh mozzarella (sliced into rounds); 1/2 cup fresh basil (chiffonade); 1/2 cup parmesan cheese (grated)

If you’re craving a dinner that’s cozy, cheesy, and packs layers of flavor, I’ve got just the thing for you. This Roasted Eggplant Parmesan Stacks Recipe is absolutely fan-freaking-tastic and will win over even the biggest eggplant skeptics. I love it because it’s not just your usual baked eggplant — it’s breaded, roasted crisp, then stacked high with gooey mozzarella, fresh basil, and savory marinara that melts everything together beautifully. Stick with me here and I’ll show you how to create this show-stopping dish with ease.

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Why You’ll Love This Recipe

Crispy & Cheesy Layers: The breaded eggplant roasts up crispy, and when stacked with cheese and sauce, it’s like a handheld lasagna of your dreams.
Super Simple Prep: You don’t need to fry anything — roasting keeps it lighter and less messy while still delivering great texture.
Beautiful Presentation: Everyone’s impressed when you serve these stacks — they look as good as they taste.
Flexible & Family Friendly: Great for swapping out ingredients or meal prepping for a crowd.

The image shows a white square baking dish filled with six round, layered eggplant slices stacked as mini towers. Each tower has three layers: a crispy, golden-brown breaded eggplant slice, a white melted cheese layer inside, and a bright red tomato sauce spread on top. The tomato sauce is topped with small shreds of white cheese and finely chopped fresh green basil scattered across all slices. One stack is being lifted by a silver spatula, highlighting the layers clearly. The dish sits on a wooden tray with a few large pale yellow cheese blocks and some green herbs in the blurred background, all against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

To make this Roasted Eggplant Parmesan Stacks Recipe come alive, you’ll want fresh, quality ingredients that shine through. Nothing fancy here — just simple basics working in harmony. I love to choose a firm, glossy eggplant and fresh mozzarella for creamy melty goodness.

Eggplants: Medium-sized ones with smooth skin work best and give you nice even slices.
Kosher salt: Essential for drawing out moisture from the eggplant so it roasts beautifully instead of getting soggy.
All-purpose flour: Helps the coating stick like a charm when you layer in the breading.
Black pepper: Adds just enough gentle heat; freshness makes a big difference here.
Eggs: Lightly beaten to hold that crust on tight during roasting.
Panko & Italian breadcrumbs: The combo of these two ensures the crispiest, lightest coating.
Garlic powder: Gives the crust a little savory herb kick without overpowering.
Marinara sauce: Use your favorite store-bought or homemade for that rich tomato flavor.
Fresh mozzarella: Sliced for gooey melty layers — absolutely essential.
Fresh basil: Chiffonade just before using to keep it fragrant and bright on top.
Parmesan cheese: Grated for sprinkling into the layers and on top, because cheese makes everything better.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Roasted Eggplant Parmesan Stacks Recipe is so adaptable — you can easily make it your own depending on your mood or dietary needs. Here are some ways I play around with it, and I encourage you to do the same!

Gluten-Free Version: Swap both the all-purpose flour and breadcrumbs for gluten-free alternatives — I’ve tested almond flour and gluten-free panko blends with great success.
Added Protein: For a heartier meal, layer in some shredded cooked chicken or crispy Italian sausage between the eggplant slices.
Spicy Kick: If you like a little heat, sprinkle crushed red pepper flakes over the marinara layers — it adds a lovely depth.
Seasonal Veggies: Sometimes I add thin slices of zucchini or roasted red peppers to the stacks to sneak in extra colors and flavors.

How to Make Roasted Eggplant Parmesan Stacks Recipe

Step 1: Salt and Prep the Eggplant

Start by slicing your eggplants into ¼-inch thick rounds. I like to lay them out on paper towel-lined baking sheets and sprinkle them generously with kosher salt. This step is critical because it helps pull out the moisture that’s responsible for a soggy texture later. Let them sit for 20-30 minutes, then pat them dry with fresh paper towels. Trust me, skipping or rushing this can lead to less-than-crispy stacks.

Step 2: Get Your Breading Station Ready

While the eggplant is sweating, grate your parmesan and chiffonade your basil — having these ready makes stacking so much smoother later on. Now, set up three shallow dishes: one with flour seasoned with salt and pepper, one with lightly beaten eggs, and one with a mix of panko, Italian breadcrumbs, and garlic powder for that irresistible crunch.

Step 3: Bread and Roast the Eggplant Slices

Preheat your oven to 400°F and lightly spray 1-2 baking sheets with nonstick spray so none of your beautifully breaded slices stick. One at a time, dredge each eggplant slice in the flour mixture, shaking off the excess, dip into the beaten eggs, and then coat thoroughly with the breadcrumb mixture. Arrange them in a single layer with space between slices. I sprinkle some freshly grated parmesan over the tops here — it browns up beautifully. Roast for 20 minutes, flipping once halfway to ensure even crispness.

Step 4: Layer and Stack the Parmesan Stacks

Grab a 9×13-inch baking dish and spread 2 tablespoons of marinara sauce on the bottom to prevent sticking and add flavor. Once the eggplant rounds come out of the oven, place half of them in the dish. Now comes the fun assembling: top each slice lightly with marinara, a slice of fresh mozzarella, a sprinkle of basil chiffonade, and some grated parmesan. Then stack another eggplant slice on top and repeat the layer of sauce, basil, and parmesan. It’s like mini towers of cheesy veggie goodness!

Step 5: Final Bake Until Melty and Magnificent

Pop the whole dish back into the oven at 400°F uncovered for 20-25 minutes. You’re looking for the mozzarella to melt perfectly and just start to bubble. The stacks will come out golden, cheesy, and irresistible. Finish with a sprinkle of fresh basil and extra parmesan on top for that fresh, aromatic bite right as you serve.

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Pro Tips for Making Roasted Eggplant Parmesan Stacks Recipe

Don’t Skip Salting the Eggplant: I learned the hard way that letting eggplant sweat removes bitterness and prevents soggy breading.
Use Mixed Breadcrumbs: The combination of panko and Italian breadcrumbs gives you the perfect crunch and flavor balance.
Pre-Slice Cheese & Herbs: Having fresh mozzarella and basil ready before assembling saves tons of time and keeps everything fresh.
Use Nonstick-Sprayed Baking Sheets: It makes flipping the delicate slices far easier and keeps your crust intact.

How to Serve Roasted Eggplant Parmesan Stacks Recipe

In a white rectangular baking dish on a white marbled surface, there are seven round stacks, each made of three layers: a crispy golden brown outer layer, a middle layer of melted white cheese, and a top layer of red tomato sauce with scattered green basil strips and sprinkled white cheese. The tomato sauce appears thick and evenly spread, covering each round stack fully. A metal spatula is lifting one stack from the dish, showing the melted cheese inside. In the background, a wedge of pale yellow cheese sits on a wooden board near the baking dish. The overall look is warm and fresh with a mix of bright red, green, white, and golden brown colors photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping these stacks with extra fresh basil for that pop of green and fresh herb aroma. A little sprinkle of grated parmesan on top right before serving adds a lovely salty finish that makes people go “Wow!”

Side Dishes

These eggplant stacks pair beautifully with a crisp green salad tossed in a tangy vinaigrette or a side of roasted Italian vegetables. Garlic bread or a light pasta with olive oil and herbs also turns this into a full Italian feast.

Creative Ways to Present

For special dinners, I’ve served these stacks as individual mini portions on rustic wooden boards with artisan bread on the side. Layering them height-wise really wows guests, making the dish feel fancy but still homey. Try adding a drizzle of balsamic glaze for a fresh zing.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I tightly cover the dish with foil or transfer stacks into an airtight container and refrigerate for up to 3 days. The eggplant maintains its texture well, especially if you gently reheat instead of microwaving aggressively.

Freezing

I’ve frozen these stacks before by letting them cool completely, then wrapping individual stacks tightly in plastic wrap and aluminum foil. They freeze well for about 1 month. Just thaw overnight in the fridge before reheating to avoid sogginess.

Reheating

To bring back the crispy edges and melted cheese magic, I reheat leftovers in a preheated oven at 350°F for 15–20 minutes, loosely covered with foil to prevent drying out. This keeps the stacks fresh and tasty — microwaving tends to make them mushy, so I avoid that.

FAQs

Can I use a different type of cheese in the Roasted Eggplant Parmesan Stacks Recipe?

Absolutely! While fresh mozzarella is classic for its meltiness and creaminess, you can try provolone for a sharper flavor or even fontina for a buttery texture. Just keep in mind the melting properties — harder cheeses won’t melt the same way, so layer accordingly.
Is it necessary to salt the eggplant before roasting?

Salting is very helpful because eggplant holds a lot of moisture and can taste bitter if not treated. It also helps the breading get crispier by removing excess water. If you’re short on time, you can skip it, but the texture might be less ideal.
Can I bake this recipe ahead and reheat later?

Yes! Make the whole dish, cover it well, and refrigerate. When ready to eat, warm it in the oven rather than the microwave to keep the breading crispy and cheese melty. It’s perfect for making dinner in advance!
What can I serve alongside Roasted Eggplant Parmesan Stacks?

This dish pairs nicely with fresh green salads, simple garlic bread, or even a light pasta with olive oil or pesto. Roasted veggies or a side of sautéed greens also balance out the richness beautifully.

Final Thoughts

This Roasted Eggplant Parmesan Stacks Recipe has become one of my favorite ways to enjoy eggplant that feels indulgent but still fresh and light. I love that it’s straightforward enough for weeknights but impressive enough for guests. Honestly, the crispy crust combined with melty cheese and fragrant basil is a combo that makes everyone at the table smile — plus, it sneaks in a veggie that sometimes gets overlooked. Give it a try and see how it transforms your idea of comfort food!