Description
These Roasted Eggplant Parmesan Stacks are a flavorful and visually appealing twist on the classic eggplant parmesan. Breaded and oven-roasted until crispy, the eggplant slices are layered with marinara sauce, fresh mozzarella, grated parmesan, and fragrant basil to create delicious stacks perfect for dinner or as an elegant appetizer. This recipe offers a healthier alternative by roasting instead of frying, allowing you to enjoy a comforting Italian favorite with less oil and guilt.
Ingredients
Scale
Eggplant Preparation
- 3 medium eggplants, sliced into 1/4 inch thick rounds
- 1 tsp kosher salt
Breading Mixture
- 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
Assembly and Topping
- 2 cups marinara sauce
- 8 oz fresh mozzarella, sliced into rounds
- 1/2 cup fresh basil, chiffonade
- 1/2 cup parmesan cheese, grated
Instructions
- Prep the Eggplant: Slice the eggplants into 1/4 inch thick rounds. Lay them out in a single layer on a paper towel-lined baking sheet and sprinkle with 1 teaspoon kosher salt. Let them rest for 20-30 minutes to help release excess moisture, then pat dry with paper towels.
- Prepare Breading Stations: Grate the parmesan cheese and chiffonade the fresh basil. Set up three shallow dishes: one with flour mixed with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, one with lightly beaten eggs, and one with a mixture of panko, Italian breadcrumbs, and garlic powder.
- Preheat Oven and Prepare Sheets: Preheat your oven to 400°F (200°C). Lightly spray 1-2 baking sheets with nonstick cooking spray to prevent sticking.
- Bread the Eggplant: Working one piece at a time, dredge eggplant slices in the flour mixture, shaking off the excess. Then dip into the beaten eggs, followed by coating in the breadcrumb mixture evenly.
- First Bake: Arrange the breaded eggplant slices on the prepared baking sheets in an even layer with space between each piece. Sprinkle the tops with some freshly grated parmesan. Bake in the preheated oven for 20 minutes, flipping the slices halfway through for even browning.
- Assemble the Stacks: Lightly spray a 9×13 inch baking dish with nonstick spray. Spread 2 tablespoons of marinara sauce evenly over the bottom. Transfer half of the baked eggplant slices to the dish. On each piece, add a spoonful of marinara, a slice of mozzarella, a sprinkle of chopped basil, and grated parmesan. Stack the remaining eggplant slices on top and add another light layer of marinara, basil, and parmesan.
- Final Bake: Bake the assembled eggplant stacks uncovered at 400°F for 20-25 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and sprinkle more fresh basil and parmesan on top for garnish. Serve warm, ideal alongside pasta or as a standalone dish or appetizer.
Notes
- This recipe uses breaded and roasted eggplant slices instead of frying, making it a lighter but still crispy option.
- Stacking the eggplant in layers with marinara, mozzarella, parmesan, and basil makes serving easy and adds beautiful presentation.
- Use fresh basil and mozzarella for the best flavor and texture.
- Allowing the eggplant to rest with salt helps reduce excess moisture and bitterness.
- Serve with extra parmesan and fresh basil for garnish and enhanced flavor.
- Converts easily to vegetarian but not vegan due to cheese and eggs.
Nutrition
- Serving Size: 1 stack (approximately 1/6 of recipe)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 55 mg
