Eggplant Parmesan Stacks Recipe

A lighter twist on the Italian classic, these Eggplant Parmesan Stacks Recipe are crispy, cheesy, and baked to golden perfection. Perfect portioned stacks without the mess of frying.

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Course: Dinner, Main Course, Vegetarian

Cuisine: Italian, Mediterranean

Prep Time: 30

Cook Time: 30

Resting Time: 10

Total Time: 1 10

Servings: servings

Calories: 420kcal

Cost: $12

Equipment

1 Heavy-duty baking sheets Prevents warping at high temperatures
1 Wire cooling rack For air circulation and crispiness
1 Sharp Chef’s Knife For clean slicing
1 Mandoline slicer Optional – ensures uniform thickness
1 Shallow dishes For flour, eggs, breadcrumbs
1 Kitchen scale For portion control
1 Offset spatula For serving stacks neatly

Ingredients

2 large Eggplants ~2 lbs, sliced into ½-inch rounds
2 cups Cherry tomatoes Halved
¼ cup Fresh basil leaves Chopped
2 cups Mozzarella cheese Shredded, whole milk
1 cup Parmesan cheese Freshly grated
½ cup Ricotta cheese Optional, for creaminess
2 cups Italian breadcrumbs Seasoned
3 large Eggs Beaten
2 cups Marinara sauce Homemade or quality store-bought
½ cup All-purpose flour For coating
2 teaspoon Italian seasoning Mixed into breadcrumbs
1 teaspoon Garlic powder
½ teaspoon Black pepper
1 teaspoon Salt
2 tablespoon Olive oil For drizzling

Instructions

Slice and salt eggplant; pat dry.
Dredge in flour, dip in eggs, coat in breadcrumbs.
Layer slices with sauce and cheese to form stacks.
Bake at 375°F until golden and bubbly.
Rest 10 minutes before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition