Eggplant Parmesan Stacks are layers of baked eggplant slices piled on high with fresh mozzarella, grated Parmesan and fresh basil leaves. Each stack is topped with your favorite tomato marinara and garnished with more basil and more grated Parmesan. It can’t get any easier.
Did I mention that the eggplant slices are baked? They may look like they’re fried and they actually even taste like they’re fried, but they’re actually coated with panko (Japanese breadcrumbs) and olive oil spray to create it’s crispy and crunchy texture. Delicious!
Serve these Eggplant Parmesan Stacks individually as an elegant appetizer or serve 2 stacks (or more) on a plate for a complete vegetarian main course.
Eggplant Parmesan Stacks
All the flavors of the traditional Eggplant Parmesan but served in individual stacks for an elegant meal. Perfect for entertaining!
Ingredients
- Baked Eggplants:
- 4 eggplants
- 1 cup flour
- 4 eggs, beaten
- 3 cups panko (Japanese breadcrumbs)
- Non-stick olive oil spray
- salt
- Tomato Marinara Sauce:
- 2 tablespoons olive oil
- 1/2 white onion, finely chopped
- 2 garlic cloves, finely minced
- 1 teaspoon dried oregano
- 1/2 teaspoon chili flakes (optional)
- 700g Jar Tomato Passata (Pureed Tomatoes)
- salt and pepper to taste
- To Assemble:
- 250g fresh mozzarella
- 1 cup (90g) grated Parmesan cheese
- 30g fresh basil
Directions
- Step 1 PREP THE EGGPLANTS #1: Cut off both ends of each eggplant. Then slice into ½” thick round slices. Lay them out on a large baking sheet lined with some paper towels. Season both sides of each eggplant slices with salt. Let it rest for 30 minutes. (During this ‘sweating’ process small balls of ‘sweat’ will form on the surface. Wipe dry at the end of the 30 minutes with paper towels.) While you wait you can skip over to step #4 and make the marina sauce.
- Step 2 PREP THE EGGPLANTS #2: Preheat oven to 400°F/205°C. Prepare a large baking sheet lined with parchment paper. Assemble three shallow bowls: one with flour, one with beaten eggs, one with panko breadcrumbs. Set them side by side on the counter. Dip each eggplant slice first into the four (dusting off excess), then into the beaten eggs, then coat them in panko. Place on baking sheet. Repeat with the rest of the eggplant slices.
- Step 3 BAKE EGGPLANTS: Liberally spray tops of breaded eggplant slices with non-stick olive oil spray. Turn each eggplant slice over and spray the other side too. (The lightly greased breadcrumbs baked in a high temperature oven will create a crispy texture without having to fry them.) Bake for 20 minutes, or until lightly brown and crisp to the touch.
- Step 4 MAKE THE MARINARA: In a medium saucepan over medium heat add olive oil and chopped onions, stir. Once onions are softened add the minced garlic, oregano and chili flakes. (Add a little more olive oil now if the mixture is too dry.) Stir. Add tomato passata. Stir and simmer for 15 minutes. Taste and season with salt and black pepper as needed.(For a shortcut you can also just use your favorite jar marinara sauce.)
- Step 5 TO ASSEMBLE THE STACKS: Lower oven temp to 350°F/176°C. Prepare a baking sheet with parchment paper. Pick out your largest eggplant slice for the very bottom of your stack and place on baking sheet. Top with a thin slice of fresh mozzarella and a teaspoon of freshly grated parmesan cheese. Then lay a fresh basil leaf on top. Repeat with 2 more layers, always choosing a eggplant slice slightly smaller than the previous one. Make as many stacks as you want. You can also leave a few behind and serve them on a plate with marinara sauce on the side for dipping.
- Step 6 BAKE THE STACKS: Bake your assembled stacks in the oven for about 3-4 minutes, just until the mozzarella cheese is slightly melted. Take out of oven. Use a spatula to transfer onto individual or serving plates. Pour some warm marinara sauce over the top, letting it fall to the side. Garnish with fresh basil and more grated Parmesan.