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Crispy Cheesy Eggplant Parmesan Stacks

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These crispy cheesy eggplant parmesan stacks feature perfectly fried eggplant slices layered with melty mozzarella, sharp Parmesan, and fresh basil, baked to bubbly perfection. A cozy, crowd-pleasing dish that balances crispy texture with rich, savory flavors.

Ingredients

Scale
  • 2 medium-sized eggplants, firm and glossy
  • Salt, for drawing out moisture
  • ½ cup olive oil (extra virgin or light) for frying
  • ½ cup all-purpose flour (can substitute almond flour for gluten-free)
  • 2 large eggs, beaten, room temperature
  • 1 ½ cups panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese (part-skim works fine)
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning (or mix of dried basil, oregano, thyme)
  • ½ teaspoon smoked paprika (optional)
  • A handful of fresh basil leaves, torn
  • 1 ½ cups marinara sauce (homemade or store-bought)
  • Salt and pepper, to taste

Instructions

  1. Slice the eggplant into ½-inch thick rounds. Lay them out on a baking sheet and sprinkle both sides generously with salt. Let sit for 20-30 minutes to draw out moisture.
  2. Pat each eggplant slice dry with paper towels after resting.
  3. Set up three bowls: one with ½ cup flour, one with beaten eggs, and one with a mixture of 1 ½ cups panko breadcrumbs, ½ cup grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ½ teaspoon smoked paprika, salt, and pepper.
  4. Dredge each eggplant slice in flour, shake off excess, dip into eggs, then coat thoroughly with breadcrumb mixture, pressing crumbs gently to stick.
  5. Heat ¼ cup olive oil in a large skillet over medium heat. Fry eggplant slices in batches for 3-4 minutes per side until golden and crispy. Add more oil as needed. Drain on a cooling rack or paper towels.
  6. Preheat oven to 375°F (190°C).
  7. On a baking sheet or oven-safe dish, spread a spoonful of marinara sauce, then layer one fried eggplant slice, sprinkle mozzarella and a torn basil leaf. Repeat layers 3-4 times, finishing with cheese on top.
  8. Bake stacks for 15-20 minutes until cheese is bubbly and golden.
  9. Let rest for 5 minutes before serving. Garnish with extra fresh basil if desired.

Notes

Salting the eggplant slices and patting them dry is crucial to avoid sogginess and achieve crispiness. Use panko breadcrumbs for a lighter, crunchier texture. Fry in batches to maintain oil temperature and crispiness. Reheat leftovers in a toaster oven or skillet to keep them crispy. For vegan or gluten-free versions, substitute eggs and flour/breadcrumbs accordingly.

Nutrition

Keywords: eggplant parmesan, crispy eggplant, cheesy eggplant stacks, vegetarian, easy dinner, baked eggplant, Italian recipe

Find it online: https://jollyfork.com/crispy-cheesy-eggplant-parmesan-stacks-recipe-easy-perfect-layers/