Save to Pinterest If you are looking for the ultimate comfort dish that brings together layers of eggplant tender marinara and gooey cheese these Eggplant Parmesan Stacks are just the answer My family gets excited whenever these golden stacks start bubbling away in the oven and nothing beats the aroma of toasted breadcrumbs and melted cheese filling the kitchen It is classic Italian comfort food with a fresh and modern feel
These stacks are a go to for summer when eggplants are at their best I first made these after a trip to my neighborhood farmers market and now every summer we look forward to our first batch as a special tradition
Ingredients
- Eggplant: Look for firm glossy skin with no bruises slice for even cooking choose medium to large for stacking
- Marinara sauce: Rich tomato base brings acidity and classic Italian flavor choose your favorite jarred sauce or use homemade
- Mozzarella cheese: Shredded for easy melting and stretch whole milk gives a richer taste
- Parmesan cheese: Grated fresh for the best flavor adds a salty nutty finish
- Breadcrumbs: Use plain or Italian seasoned homemade or storebought for crispiness opt for fine texture for best coating
- Eggs: Beaten to help breadcrumbs adhere to each slice for that essential golden crust
- Olive oil: Use a good extra virgin for brushing and to boost richness
- Salt and pepper: Essential for seasoning eggplant and bringing the dish to life
Instructions
- Slice and Prep the Eggplant:
- Cut both ends off your eggplants and slice into halfinch rounds Sprinkle each slice generously with salt on both sides Lay the slices on a baking rack or kitchen towel and let sit for about 30 minutes to draw out bitterness Pat dry with paper towels
- Bread the Slices:
- Set up two shallow bowls One with beaten eggs and one with breadcrumbs Lightly season breadcrumbs with salt and pepper Dip each eggplant slice first in egg then press firmly into breadcrumbs making sure both sides are coated Transfer to a parchmentlined baking sheet as you go
- Bake Until Golden:
- Brush both sides of the breaded slices with olive oil Bake at 375 degrees Fahrenheit Flip each slice halfway through about 10 minutes per side Continue until lightly golden and crisp outside
- Assemble the Stacks:
- Start with a baked eggplant slice on the baking dish Spoon a generous layer of marinara then sprinkle with mozzarella and Parmesan Top with another eggplant slice and repeat Stack two or three layers high ending with sauce and both cheeses on top
- Final Bake:
- Return the assembled stacks to the oven Bake uncovered for about 25 minutes until the cheese is melted bubbly and edged with golden spots If you like broil for a couple minutes at the end for extra color
- Cool and Serve:
- Remove from oven and let stand 8 minutes Run a thin spatula underneath for easy transfer Garnish with fresh basil if you wish Serve warm with extra sauce on the side
Save to Pinterest What I love most about this dish is how the layers of cheese melt into every bite I remember making extra cheese for my little brother who always asked for the cheesiest slice at our family table Watching everyone go back for seconds always brings me back to those happy dinners
Storage Tips
Let leftovers cool to room temperature before packing in airtight containers They last up to three days in the fridge and reheat well in a 350 oven for about 15 minutes For longer storage freeze individual stacks wrapped tightly They keep well for up to two months and taste just as good after baking straight from frozen
Ingredient Substitutions
Swap gluten free breadcrumbs if needed and any good melting cheese like provolone or fontina works well in place of mozzarella For a richer tomato flavor try roasted garlic marinara You can even sneak in spinach or sautéed mushrooms between layers for extra veggies
Serving Suggestions
Eggplant Parmesan Stacks pair beautifully with a crisp green salad and warm crusty bread If you are entertaining add roasted vegetables or a glass of Italian red wine For a lighter lunch tuck the stacks between toasted ciabatta for an unforgettable sandwich
Cultural and Seasonal Context
Eggplant Parmesan is a beloved Italian classic traditionally fried but this baked version keeps everything lighter and perfect for hot weather When eggplants are in peak season late summer you will notice how much sweeter and more tender each layer becomes The stacks are also a playful way to get kids involved with assembling
Seasonal Adaptations
Eggplants are best in summer when their skins shine and flesh is firm Try ripe heirloom tomatoes instead of jarred sauce for a fresh touch Add fresh basil or oregano leaves between layers for garden flavor
Success Stories
One summer we ended up with so many garden eggplants my kids challenged me to make them every way possible These stacks became the winning favorite and now it is the most requested family dinner Even friends who say they do not like eggplant have been converted by the crispy breaded layers and gooey cheese
Freezer Meal Conversion
To freeze assemble the stacks fully but do not bake Wrap well in layers of plastic and foil Label your date When ready to eat thaw overnight or bake directly from frozen adding about 15 minutes extra cook time
Save to Pinterest Serve hot with your favorite side salad and extra sauce The flavors only get better the next day enjoy every layer!
Common Recipe Questions
- → How do I prevent soggy eggplant slices?
Slice eggplant evenly and bake them after breading to allow moisture to evaporate and achieve a crisp texture.
- → Can I use another cheese instead of mozzarella?
Yes, provolone or fontina melt well and add unique flavor. Feel free to experiment with your favorites.
- → What’s the best way to stack the layers?
Alternate baked eggplant slices with marinara and both cheeses, finishing each stack with extra cheese on top.
- → Is it possible to prepare this dish ahead of time?
Yes, you can assemble the stacks a few hours in advance and bake just before serving for freshest results.
- → How can I add fresh flavors?
Layer in fresh basil leaves or top with chopped parsley after baking for a vibrant, herbal finish.