Description
Golden baked eggplant rounds layered with marinara sauce, mozzarella, parmesan, and fresh basil for a cozy vegetarian dinner with crisp edges and melty cheese.
Ingredients
Scale
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 teaspoon kosher salt
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated parmesan cheese, divided
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 1/2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons olive oil spray, or enough to lightly coat the eggplant
- 2 tablespoons fresh basil, chopped
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Arrange the sliced eggplant on a paper towel lined surface, sprinkle with kosher salt, let sit for 15 minutes, then pat dry.
- Place the flour in one shallow bowl, the beaten eggs in a second shallow bowl, and mix the breadcrumbs, 1/4 cup parmesan cheese, Italian seasoning, and garlic powder in a third shallow bowl.
- Dip each eggplant slice into the flour, then the egg, then the breadcrumb mixture.
- Arrange the coated eggplant slices on the baking sheet in a single layer and lightly spray the tops with olive oil spray.
- Bake for 20 minutes, flipping once halfway through, until golden and tender.
- Remove the tray from the oven and reduce the oven temperature to 400°F.
- Build each stack by layering one baked eggplant round, 1 tablespoon marinara sauce, a sprinkle of mozzarella, and a little parmesan. Repeat with a second and third eggplant round, finishing with sauce, mozzarella, and the remaining parmesan.
- Bake for 12 to 15 minutes, until the cheese is melted and bubbly.
- Let the stacks rest for 5 minutes, then top with fresh basil and serve warm.
Notes
- Use a thick marinara sauce so the stacks hold their shape.
- Pat the eggplant dry well after salting to avoid soggy layers.
- Let the finished stacks rest before serving so the cheese settles slightly.
- For a gluten-free version, use gluten-free flour and gluten-free breadcrumbs.
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 9g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 115mg
Keywords: eggplant parmesan stacks, baked eggplant, vegetarian dinner, Italian eggplant recipe, marinara mozzarella eggplant