Roasted Eggplant Parmesan Stacks
Breaded and roasted, then stacked in layers of marinara sauce, mozzarella cheese, grated parmesan and fresh basil. A delicious way to enjoy more vegetables for dinner or serve as a creative and fun appetizer.
Servings: 6 people
Ingredients
- 3 medium eggplants sliced into 1/4 thick rounds
- 1 tsp kosher salt
- 1 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 eggs lightly beaten
- 1 cup panko
- 1 cup italian style breadcrumbs
- 1 tsp garlic powder
- 2 cups marinara sauce
- 8 oz fresh mozzarella sliced into rounds
- 1/2 cup fresh basil chiffonade
- 1/2 cup parmesan grated
Instructions
- Slice eggplant into ¼ inch thick rounds. Transfer to a paper towel lined baking sheet(s) in a single layer and sprinkle with salt. Let sit for 20-30 minutes to release moisture. Pat dry with paper towels.
- Meanwhile grate parmesan and chiffonade basil.
- In a shallow dish, mix flour, salt and pepper. In a second shallow dish, lightly beat two eggs. In a third shallow dish, combine panko, Italian breadcrumbs and garlic powder.
- Preheat oven to 400 F. Lightly spray 1-2 baking sheets with nonstick spray. One at a time, coat eggplant in flour (shaking off any excess), then the egg and then the panko breadcrumb mixture.
- Transfer to the prepared baking sheet in an even layer, leaving space in-between. Sprinkle tops with freshly grated parmesan.
- Bake coated eggplant for 20 minutes, flipping over halfway through cooking.
- Prepare a 9x13 baking dish with nonstick spray. Add 2 tbsp marinara to the baking dish, spreading to cover the bottom.
- Remove baked eggplant from oven. Transfer half the eggplant pieces to the 9x13 baking dish.
- Top each eggplant piece with a light layer of marinara, a slice of mozzarella, a sprinkle of basil and grated parmesan. Stack remaining eggplant slices on top and spread another light layer of marinara, sprinkle of basil and parmesan.
- Bake at 400 F, uncovered, for 20-25 minutes or until cheese is melted.
- Sprinkle the tops with fresh basil and serve with more parmesan.
Notes
Storing: Store leftover eggplant parmesan stacks in an airtight container in the fridge for up to 3 days.
Reheat: transfer leftovers to a baking sheet and place in a 350 F oven for 10 minutes or until warmed through. Add more sauce and cheese to freshen it up if you like.
Eggplant quantity: easily adapt the recipe for more or less people by using more or less eggplants (1 eggplant = 2 people).