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Best Crispy Eggplant Parmesan Stacks Recipe

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Crispy roasted eggplant stacks with melty mozzarella and quick marinara. A comforting, no-fry twist on classic eggplant Parmesan that comes together in under an hour.

Ingredients

Scale
  • 2 medium globe eggplants (about 1½ pounds total)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup panko breadcrumbs
  • ½ cup finely grated Parmesan cheese
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes (optional)
  • 1 can (14 ounces) crushed tomatoes
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil (for sauce)
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 8 ounces fresh mozzarella, sliced into ¼-inch rounds
  • ¼ cup fresh basil leaves, torn
  • Extra grated Parmesan for finishing

Instructions

  1. Slice the eggplants into ½-inch thick rounds. Lay the slices on a clean kitchen towel or paper towels and sprinkle both sides generously with kosher salt. Let them sit for 20 to 30 minutes. Pat dry with paper towels.
  2. While the eggplant sweats, make the sauce: Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add minced garlic and cook for 30 to 60 seconds until fragrant. Add crushed tomatoes, dried basil, salt, and pepper. Bring to a gentle simmer, then reduce heat to low and let it bubble while you work on the eggplant.
  3. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  4. In a shallow bowl, combine panko breadcrumbs, grated Parmesan, dried oregano, garlic powder, and red pepper flakes (if using). In another shallow bowl, pour 3 tablespoons olive oil.
  5. Working one slice at a time, dip each eggplant round into the olive oil, turning to coat both sides. Let excess drip off, then press into the breadcrumb mixture, coating both sides. Place on the prepared baking sheet in a single layer.
  6. Roast for 15 minutes, then flip each slice carefully with tongs. Roast for another 10 to 15 minutes, until breadcrumbs are deep golden brown and eggplant is tender.
  7. Let the eggplant cool on the baking sheet for 2 to 3 minutes. Build stacks: Place one slice of roasted eggplant on a plate. Top with a spoonful of marinara, a slice of fresh mozzarella, and a sprinkle of Parmesan. Repeat with 3 to 4 slices per stack. Finish with a final dollop of sauce and a generous shower of Parmesan.
  8. Optional: Broil assembled stacks for 1 to 2 minutes until cheese is bubbly.
  9. Top each stack with torn fresh basil leaves and a final crack of black pepper. Serve immediately.

Notes

Don’t skip salting the eggplant—it draws out moisture for crispier results. For extra crunch, toast panko in a dry skillet before mixing with Parmesan. Assemble stacks just before serving to prevent sogginess.

Nutrition

Keywords: eggplant parmesan, crispy eggplant, roasted eggplant, vegetarian dinner, Italian recipe, easy weeknight dinner

Find it online: https://jollyfork.com/best-crispy-eggplant-parmesan-stacks-recipe/