Baked Eggplant Parmesan Stacks

 

Baked Eggplant Parmesan Stacks: A Lighter Take on a Classic Italian Favorite

If you love classic Eggplant Parmesan but want something lighter, neater, and just as flavorful, then Baked Eggplant Parmesan Stacks are the perfect dish for you. Crispy on the outside, tender inside, and layered with rich tomato sauce, gooey cheese, and fresh basil — these individual stacks are as beautiful as they are delicious.

Perfect for weeknight dinners or elegant entertaining, this recipe transforms a comforting Italian favorite into a wholesome, oven-baked delight.

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🍆 Ingredients

For the Eggplant:

• 2 medium eggplants, sliced into ½-inch rounds

• Salt (for sweating the eggplant)

• 1 cup all-purpose flour

• 2 large eggs, beaten

• 1 ½ cups breadcrumbs (Italian-style or seasoned)

• ½ cup grated Parmesan cheese

• Olive oil spray or light drizzle

For Assembling:

• 2 cups marinara sauce (homemade or store-bought)

• 1 ½ cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• Fresh basil leaves, for garnish

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👩‍🍳 Instructions

1. Prepare the Eggplant

• Slice the eggplant and lay the pieces on paper towels. Sprinkle both sides with salt and let them sit for about 20–30 minutes.

• This step helps draw out moisture and reduce bitterness. Afterward, rinse the slices and pat them dry.

2. Bread the Eggplant

• Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.

• Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese.

• Dredge each eggplant slice first in flour, then dip in egg, and coat with the breadcrumb mixture.

3. Bake Until Golden

• Arrange the breaded slices on the baking sheets and lightly spray with olive oil.

• Bake for 20–25 minutes, flipping halfway through, until both sides are crisp and golden brown.

4. Assemble the Stacks

• Spread a spoonful of marinara sauce on a baking dish or sheet.

• Place one baked eggplant slice on top, add a little sauce, sprinkle mozzarella and Parmesan, then add another slice.

• Repeat until you have neat, layered stacks (usually 2–3 slices per stack). Top each with more sauce and cheese.

5. Bake Again

• Return the stacks to the oven and bake for 10–15 minutes, or until the cheese is bubbly and slightly golden.

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🍽️ Serving Suggestions

Serve your Baked Eggplant Parmesan Stacks with:

• A side of pasta or garlic bread for a hearty meal.

• A crisp green salad to balance the richness.

• A drizzle of balsamic glaze or a sprinkle of fresh basil for a gourmet touch.

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💡 Tips for Perfect Eggplant Parmesan Stacks

• Choose firm, medium-sized eggplants with smooth skin for best texture.

• For a gluten-free version, use almond flour and gluten-free breadcrumbs.

• To make it extra cheesy, layer in ricotta or provolone between the stacks.

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In Conclusion

These Baked Eggplant Parmesan Stacks are everything you love about the classic dish — crispy, cheesy, and saucy — but lighter, easier, and portion-friendly. Whether you’re cooking for family or impressing dinner guests, this recipe delivers all the comforting Italian flavors without the deep-frying.

One bite, and you’ll realize: this isn’t just a recipe — it’s a new weeknight favorite.