Eggplant Parmesan Layered Stacks (Print Version)
Stacked baked eggplant with gooey cheese and rich marinara create a comforting and flavorful dish.
# What You'll Need:
→ Main Ingredients
01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 2 cups marinara sauce
03 - 2 cups shredded mozzarella cheese
04 - 1 cup grated Parmesan cheese
05 - 1 cup plain breadcrumbs
06 - 2 large eggs, beaten
07 - Olive oil, for drizzling
08 - Salt and black pepper, to taste
# Steps to Follow:
01 - Set oven to 375°F and allow to fully preheat before preparing the eggplant.
02 - Arrange eggplant slices, season both sides with salt and pepper.
03 - Dip each slice in beaten egg, followed by coating in breadcrumbs on both sides.
04 - Place breaded eggplant slices on a baking sheet lined with parchment paper. Drizzle lightly with olive oil. Bake for 20 minutes, flipping slices halfway until golden.
05 - Layer baked eggplant with marinara sauce, mozzarella, and Parmesan to form stacks. Repeat layering until ingredients are used, finishing with cheeses on top.
06 - Return assembled stacks to the oven and bake for 25 minutes, or until cheese is fully melted and bubbling.
# Additional Tips::
01 -
- Uses only a handful of easy to find ingredients
- Layers of flavor from crispy eggplant and tangy sauce
- Ready to serve in about an hour
- Perfect for both casual weeknight meals and guests
- No frying needed so it is lighter and easy to make
02 -
- Eggplant is low calorie and soaks up flavor beautifully
- This recipe is freezer friendly and makes excellent leftovers
- Leftovers hold up for three days in the fridge without getting soggy
03 -
- Salting the eggplant is not optional it brings out moisture so your stacks bake up perfectly tender without being spongy
- Layer Parmesan both inside and on top for the richest finish and do not be shy with the sauce Bake on parchment for easy cleanup If you love a crisp topping sprinkle with extra breadcrumbs during the last five minutes