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Crispy Baked Eggplant Parmesan Stacks: Easy 30-Min Recipe

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These crispy baked eggplant Parmesan stacks are a quick and easy 30-minute weeknight dinner that converts even the most stubborn eggplant skeptics. They’re crispy, cheesy, and stacked high like little towers of comfort food perfection.

Ingredients

Scale
  • 2 medium eggplants (about 1.5 pounds total)
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 2 tablespoons milk
  • 1 cup marinara sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup fresh basil leaves
  • Extra Parmesan for topping

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top if you have one. Wash the eggplants and pat them dry. Trim off the stem end, but leave the skin on.
  2. Slice the eggplants into 1/2-inch thick rounds. You should get about 12 to 14 slices total from two medium eggplants.
  3. In the first shallow bowl, whisk together the eggs and milk until smooth and slightly frothy. In the second bowl, combine the panko breadcrumbs, grated Parmesan, garlic powder, dried oregano, salt, and pepper. Mix everything together.
  4. Take one eggplant slice and dip it into the egg wash, letting any excess drip off. Then press it firmly into the breadcrumb mixture, coating both sides evenly. Place the coated slice on the wire rack or baking sheet. Repeat with the remaining slices.
  5. Bake the breaded eggplant slices for 10 minutes. Then flip each slice carefully with a spatula and bake for another 8 to 10 minutes, until both sides are golden brown and crispy.
  6. Remove the baking sheet from the oven but leave the oven on. Let the eggplant slices cool for about 2 minutes. Place one eggplant slice on the baking sheet and top it with a spoonful of marinara sauce (about 1 tablespoon) and a generous sprinkle of mozzarella. Add another eggplant slice on top, more sauce and cheese, and repeat until you have stacks of three slices each. You should get 4 to 5 stacks.
  7. Top each stack with a little extra Parmesan and return to the oven for 5 to 7 minutes, until the cheese is melted and bubbly and the stacks are heated through.
  8. Remove from the oven and let the stacks rest for 2 minutes. Top with fresh basil leaves and a final sprinkle of Parmesan if desired. Serve immediately.

Notes

For extra crispiness, use a wire rack on the baking sheet to allow air circulation. If you don’t have a wire rack, flip the slices halfway through baking. You can bread the eggplant slices up to a day in advance and keep them in the fridge. For a gluten-free version, use gluten-free panko. For a dairy-free version, use dairy-free Parmesan and mozzarella alternatives.

Nutrition

Keywords: eggplant parmesan, baked eggplant, crispy eggplant, 30-minute dinner, vegetarian, weeknight dinner, Italian recipe

Find it online: https://elaraeats.com/crispy-baked-eggplant-parmesan-stacks-easy-30-min-recipe/