Eggplant Parmesan Stacks Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Slice the eggplant into 1/2-inch thick rounds.
• STEP 3.In a shallow dish, whisk together eggs and milk. In another dish, combine breadcrumbs, Parmesan cheese, salt, and pepper.
• STEP 4.Dip each eggplant slice into the egg mixture, then coat it with the breadcrumb mixture.
• STEP 5.Place the breaded eggplant slices on a baking sheet lined with parchment paper.
• STEP 6.Bake for 20-25 minutes, or until the eggplant is golden and crispy.
• STEP 7.In a saucepan, heat marinara sauce over medium heat until warmed through.
• STEP 8.Remove the eggplant slices from the oven and let them cool slightly.
• STEP 9.To assemble the stacks, spoon a tablespoon of marinara sauce onto each eggplant slice, then top with a slice of mozzarella cheese.
• STEP 10.Repeat the layers until all the eggplant slices are used, finishing with a layer of marinara sauce and mozzarella cheese on top.
• STEP 11.Place the stacks back in the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• STEP 12.Remove from the oven and let the stacks cool for a few minutes before serving.
• STEP 13.Garnish with fresh basil leaves, if desired, and serve hot.

Cooking Tips

• Choose firm and glossy eggplants for the best results.
• To make the eggplant slices less bitter, sprinkle them with salt and let them sit for 30 minutes before rinsing and patting dry.
• If you prefer a crispier texture, you can fry the breaded eggplant slices in oil instead of baking them.

Storage and Serving

• Leftover eggplant Parmesan stacks can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave until heated through.
• Serve the stacks as a main course with a side of pasta or a fresh salad.