Print

Amazing Baked Eggplant Parmesan Stacks

Baked Eggplant Parmesan Stacks
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy these Baked Eggplant Parmesan Stacks, a lighter take on a classic Italian favorite. Layers of tender eggplant, rich tomato sauce, and melted cheese are baked to golden perfection, offering a delicious and healthier meal.

Ingredients

Scale
  • 1 large eggplant, sliced into 1/2-inch rounds
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 cups breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • Fresh basil leaves, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet.
  2. Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese, oregano, garlic powder, salt, and pepper.
  3. Dip each eggplant slice first into the flour, then into the egg, and finally coat thoroughly with the breadcrumb mixture.
  4. Place the coated eggplant slices onto the prepared baking sheet.
  5. Bake for 15-20 minutes, or until golden brown and tender.
  6. Remove eggplant from the oven. Spoon marinara sauce over half of the baked eggplant slices.
  7. Top each sauced slice with mozzarella cheese.
  8. Place the remaining eggplant slices on top to create stacks.
  9. Return to the oven for another 5-7 minutes, or until the cheese is melted and bubbly.
  10. Garnish with fresh basil leaves before serving.

Notes

  • For crispier eggplant, ensure an even coating of breadcrumbs.
  • You can make your own marinara sauce or use your favorite store-bought brand.
  • Add a pinch of red pepper flakes to the breadcrumbs for a touch of heat.

Nutrition

Find it online: https://spoonfulsnap.com/baked-eggplant-parmesan-stacks/