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Crispy Roasted Eggplant Parmesan Stacks

Crispy Roasted Eggplant Parmesan Stacks - featured image
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These Crispy Roasted Eggplant Parmesan Stacks deliver all the soul-soothing satisfaction of the classic, but with a texture that actually stays crunchy and a preparation that won’t leave you scrubbing oil splatters off your stove for an hour.

Ingredients

Scale
  • 2 medium globe eggplants, sliced into ½-inch rounds
  • 1 teaspoon salt
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • 2 large eggs, beaten
  • 2 tablespoons olive oil
  • 1 cup high-quality marinara sauce
  • 8 ounces fresh mozzarella cheese, sliced into ¼-inch rounds
  • ¼ cup fresh basil leaves, for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top. Lightly spray the rack with non-stick spray.
  2. Arrange the eggplant slices on a clean kitchen towel or paper towels. Sprinkle both sides generously with salt. Let them sit for 15 minutes. Pat them dry with a paper towel.
  3. In a shallow bowl, whisk the eggs. In another shallow bowl, combine the panko, grated Parmesan, garlic powder, oregano, and black pepper. Mix well.
  4. Working one slice at a time, dip the eggplant into the egg, letting the excess drip off. Then press it firmly into the panko mixture, coating both sides evenly. Place the breaded slices on the wire rack.
  5. Lightly drizzle or spray the tops of the breaded eggplant slices with olive oil.
  6. Bake for 15-18 minutes, flipping the slices halfway through, until they are deeply golden and crispy.
  7. Remove the baking sheet from the oven. Spoon a small dollop of marinara sauce (about 1 tablespoon) onto the center of each eggplant slice. Top with a slice of fresh mozzarella. For a double-stack, place a second slice of eggplant on top, followed by more sauce and cheese.
  8. Return the sheet to the oven and bake for another 8-10 minutes, or until the cheese is melted, bubbly, and starting to brown in spots.
  9. Let the stacks rest on the rack for 2-3 minutes before serving. Garnish with fresh basil leaves and a sprinkle of flaky sea salt.

Notes

Don’t skip salting the eggplant to draw out moisture. Use a light hand with the sauce to avoid sogginess. Let fresh mozzarella slices drain on paper towels for 10 minutes before using. Set a timer to flip the eggplant halfway through roasting.

Nutrition

Keywords: eggplant parmesan, crispy roasted eggplant, vegetarian dinner, easy weeknight meal, Italian comfort food

Find it online: https://lenatable.com/crispy-roasted-eggplant-parmesan-stacks-best-easy-recipe/