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Crispy Baked Eggplant Parmesan Stacks Recipe Easy Gooey Cheese Delight

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A lighter, less greasy take on classic eggplant parmesan featuring crispy baked eggplant slices stacked with gooey mozzarella, Parmesan, and marinara sauce for a comforting and easy weeknight dinner.

Ingredients

Scale
  • 2 medium-sized firm eggplants, sliced into ½-inch rounds
  • 1½ teaspoons salt
  • 3 tablespoons extra virgin olive oil
  • 1 cup Italian seasoned breadcrumbs (or add 1 tsp Italian seasoning to plain breadcrumbs)
  • ½ cup grated Parmesan cheese (Parmigiano-Reggiano preferred)
  • 2 cups shredded whole milk mozzarella cheese
  • 1½ cups marinara sauce (store-bought or homemade)
  • A handful of fresh basil leaves, torn
  • 1 teaspoon garlic powder
  • Freshly ground black pepper, to taste
  • ½ cup all-purpose flour
  • 2 large eggs, beaten

Instructions

  1. Slice the eggplants into ½-inch rounds. Lay them out on a wire rack or paper towels and sprinkle both sides evenly with about 1½ teaspoons of salt. Let them sit for 20-30 minutes to draw out excess moisture.
  2. Rinse off the salt under cold running water and pat each slice thoroughly dry with kitchen towels or paper towels.
  3. Set up a dredging station with flour in one bowl, beaten eggs in another, and a mixture of breadcrumbs, grated Parmesan, garlic powder, and black pepper in a third bowl.
  4. Dip each eggplant slice first in flour, shaking off excess, then into the egg, and finally into the breadcrumb mixture, pressing lightly to adhere. Lay them on a parchment-lined baking sheet or wire rack.
  5. Preheat oven to 425°F (220°C). Bake the coated eggplant slices for 20 minutes, flipping halfway through, until golden and crispy on both sides. If using a wire rack, flipping is optional.
  6. Assemble the stacks on a clean baking sheet: start with a baked eggplant slice, spread a tablespoon of marinara sauce, sprinkle a generous layer of shredded mozzarella, add a fresh basil leaf, then place another eggplant slice on top. Repeat to create 3-4 layers per stack, finishing with cheese on top.
  7. Return the stacks to the oven for 10-12 minutes, or until the cheese is melted, bubbly, and slightly golden.
  8. Let the stacks cool for 5 minutes before serving to help the cheese set and maintain shape.

Notes

Salting the eggplant is essential to remove bitterness and moisture for crispiness. Use a wire rack for even baking or flip slices halfway through if no rack is available. Avoid overcrowding the pan. Let stacks rest before serving to set the cheese. For gluten-free, substitute breadcrumbs and flour accordingly. For vegan, use plant-based cheeses and nutritional yeast instead of Parmesan.

Nutrition

Keywords: eggplant parmesan, baked eggplant, crispy eggplant, vegetarian, easy dinner, gooey cheese, Italian recipe, weeknight meal

Find it online: https://flurpchef.com/crispy-baked-eggplant-parmesan-stacks-recipe-easy-gooey-cheese-delight/