Description
This Roasted Eggplant Parmesan Stacks recipe offers a delicious and creative way to enjoy eggplant. Breaded and roasted to perfection, the eggplant rounds are layered with marinara sauce, fresh mozzarella, grated parmesan, and fresh basil, then baked until bubbly and golden. Ideal as a hearty vegetarian main dish or an impressive appetizer, these stacks bring classic Italian flavors to your table with less oil and fuss.
Ingredients
Scale
Eggplant Preparation
- 3 medium eggplants (sliced into 1/4 inch thick rounds)
- 1 tsp kosher salt
Breading Mixture
- 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
Assembly and Toppings
- 2 cups marinara sauce
- 8 oz fresh mozzarella (sliced into rounds)
- 1/2 cup fresh basil (chiffonade)
- 1/2 cup parmesan cheese (grated)
Instructions
- Prepare Eggplant: Slice eggplant into 1/4 inch thick rounds. Place them in a single layer on a paper towel-lined baking sheet and sprinkle with 1 tsp kosher salt. Let them sit for 20-30 minutes to release moisture. Pat dry with paper towels.
- Mix Breading Ingredients: Grate parmesan cheese and chiffonade the fresh basil. In three separate shallow dishes, combine: 1) flour, 1 tsp kosher salt, and 1/2 tsp black pepper; 2) lightly beaten eggs; 3) panko, Italian breadcrumbs, and garlic powder.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 400°F (200°C). Lightly spray 1-2 baking sheets with nonstick spray to prevent sticking.
- Bread the Eggplant: One by one, dredge each eggplant slice in the flour mixture, shaking off excess, then dip into the beaten eggs, followed by coating with the breadcrumb mixture.
- First Bake of Eggplant: Arrange coated eggplant slices evenly on the prepared baking sheet, leaving space between each piece. Sprinkle the tops with freshly grated parmesan cheese. Bake for 20 minutes, flipping halfway through to ensure even browning.
- Assemble Stacks: Lightly spray a 9×13 inch baking dish. Spread 2 tablespoons of marinara sauce evenly over the bottom. Remove the baked eggplant from the oven and layer half of the slices in the dish.
- Add Toppings and Stack: On each eggplant slice, spread a light layer of marinara, top with a mozzarella round, sprinkle with fresh basil and grated parmesan. Then stack the remaining eggplant slices on top. Spread another light layer of marinara, sprinkle basil, and parmesan over the stacks.
- Final Bake: Bake the assembled stacks at 400°F for 20-25 minutes, uncovered, until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven, sprinkle with extra fresh basil and parmesan cheese. Serve warm as a main dish or appetizer.
Notes
- This recipe uses a breaded and roasted cooking method for the eggplant, reducing oil compared to traditional frying, making it lighter but still crispy.
- The stacking presentation makes this dish visually impressive and perfect for entertaining.
- Use fresh mozzarella for best melting texture and flavor balance.
- Allowing the salted eggplant to sit helps remove excess moisture and bitterness.
- Can be served as a hearty vegetarian dinner or a creative appetizer for gatherings.
Nutrition
- Serving Size: 1 stack (approx. 1/6 of recipe)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 16 g
- Cholesterol: 85 mg
