Eggplant Parmesan Stacks – A Crispy & Cheesy Italian Classic 🍆🧀🇮🇹
These Eggplant Parmesan Stacks are a delightful twist on the traditional Italian classic. Crispy baked or pan-fried eggplant rounds layered with marinara sauce, gooey mozzarella, and a sprinkle of fresh basil—perfect for an elegant dinner or a hearty vegetarian main. 💚
Why You’ll Love This Eggplant Parmesan 💚
- ✅ Golden & Crispy: Eggplant slices are breaded and baked (or fried) for ultimate crunch.
- ✅ Cheesy Goodness: Layers of mozzarella and parmesan in every bite.
- ✅ Perfectly Portioned: Individual stacks make serving easy and elegant.
- ✅ Vegetarian-Friendly: A satisfying meatless meal packed with flavor.
🍆 Eggplant Parmesan Stacks Recipe
Ingredients
- 2 medium eggplants, sliced into ½-inch rounds 🍆
- 1 cup all-purpose flour 🌾
- 2 large eggs, beaten 🥚
- 1½ cups breadcrumbs (panko for extra crunch) 🍞
- ½ cup grated parmesan cheese 🧀
- 1 tsp dried Italian herbs 🌿
- Salt & black pepper to taste 🧂
- 2 cups marinara sauce 🍅
- 1½ cups shredded mozzarella cheese 🧀
- Fresh basil leaves, for garnish 🌿
- Olive oil spray or drizzle 🫒
👩🍳 Step-by-Step Instructions
- Prep the eggplant:
Salt eggplant slices and let sit for 20–30 minutes to draw out moisture. Pat dry with paper towels. - Bread the eggplant:
Preheat oven to 400°F (200°C). Dredge each slice in flour, dip into beaten eggs, then coat with a mix of breadcrumbs, parmesan, Italian herbs, salt, and pepper. - Bake the eggplant:
Arrange on a parchment-lined baking sheet. Lightly spray or drizzle with olive oil. Bake for 20–25 minutes, flipping halfway, until golden and crisp. (Or pan-fry in a little olive oil if preferred.) - Assemble the stacks:
In a baking dish, layer 1 slice of eggplant, a spoonful of marinara, a sprinkle of mozzarella, and repeat for 2–3 layers per stack. Finish with a layer of sauce and mozzarella. - Bake:
Return to the oven for 10–12 minutes until cheese is melted and bubbly. - Garnish & serve:
Top with fresh basil leaves and an extra sprinkle of parmesan. Serve hot with a side salad or garlic bread. 🧀🍆
💡 Pro Tips & Variations
- ✨ Gluten-free option: Use almond flour and gluten-free breadcrumbs.
- ✨ Add extra herbs: Fresh oregano or thyme adds more depth of flavor.
- ✨ Make it spicy: Add red pepper flakes to the sauce for a kick.
- ✨ For extra crispy edges: Broil for 2 minutes after baking the stacks.
🌿 Nutritional Highlights
Eggplant is a great source of fiber and antioxidants, while tomatoes offer vitamin C and lycopene. This dish is a nourishing, veggie-packed alternative to heavier meat-based recipes.
🧊 Make-Ahead & Storage Tips
- ✅ Make-ahead: Bake the eggplant rounds and store in the fridge for up to 2 days. Assemble and bake when ready to serve.
- ✅ Storage: Leftover stacks keep well in an airtight container for 3–4 days.
- ✅ Reheat: Warm in the oven at 350°F for 10–15 minutes, or microwave for a quick fix.
❓ Frequently Asked Questions
Can I freeze eggplant parmesan stacks?
Yes! Freeze fully baked and cooled stacks in an airtight container for up to 2 months. Thaw in the fridge before reheating.
Do I have to salt the eggplant?
Salting helps remove bitterness and excess moisture, making the eggplant crispier, but you can skip it if short on time.
Can I make this vegan?
Yes—use vegan cheese alternatives and skip the egg in the breading (use plant-based milk instead).
Cheesy, Crispy & Utterly Satisfying 💚
These Eggplant Parmesan Stacks are a cozy, crowd-pleasing dish that brings classic Italian flavors to your table. 🍆🧀💬 Save it and share your stack with us!
