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Crispy Garlic Herb Eggplant Parmesan Stacks

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These Crispy Garlic Herb Eggplant Parmesan Stacks are a vegetarian dinner option that delivers shatteringly crisp coating, tender eggplant, melty mozzarella, and bright marinara. They’re impressive enough for guests but simple enough for a Tuesday night.

Ingredients

Scale
  • 2 medium eggplants
  • 1 tablespoon kosher salt
  • 1 ½ cups panko breadcrumbs
  • 3 cloves fresh garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ cup grated Parmesan cheese
  • ½ cup all-purpose flour
  • 2 large eggs
  • Olive oil spray
  • 1 ½ cups marinara sauce
  • 8 ounces fresh mozzarella, sliced into rounds
  • Fresh basil leaves for garnish

Instructions

  1. Prep the eggplant: Wash the eggplants and trim off the stem ends. Slice them into ½-inch thick rounds. Lay the slices out on a clean kitchen towel or paper towels and sprinkle both sides generously with kosher salt. Let them sit for 30 minutes. Pat them dry with fresh paper towels.
  2. Preheat the oven: Set your oven to 400°F (200°C). Place one oven rack in the middle position.
  3. Set up your breading station: In the first shallow bowl, add the ½ cup of flour. In the second, beat the 2 eggs with a tablespoon of water until smooth. In the third, combine the 1 ½ cups of panko, 3 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ cup grated Parmesan, and a pinch of black pepper. Mix everything together.
  4. Bread the eggplant: Take a dried eggplant slice and coat it lightly in the flour, shaking off any excess. Dip it into the egg wash, letting the extra drip off. Then press it firmly into the panko mixture, making sure both sides are fully covered. Place the breaded slice on the wire rack set inside your baking sheet. Repeat with all the slices.
  5. Spray and bake: Lightly spray the tops of the breaded eggplant slices with olive oil. Bake for 15 minutes, then flip each slice carefully with a spatula, spray the other side, and bake for another 10-12 minutes until deep golden brown and firm.
  6. Warm the sauce: While the eggplant bakes, pour the 1 ½ cups of marinara sauce into a small saucepan. Warm it over medium-low heat, stirring occasionally.
  7. Assemble the stacks: Once the eggplant is done, reduce the oven temperature to 375°F (190°C). On a clean baking sheet, start building your stacks. Place one eggplant round as the base, spoon about a tablespoon of warm marinara on top, then add a slice of fresh mozzarella. Repeat with a second eggplant round, more sauce, and another slice of cheese. Top with a third eggplant round and a final spoonful of sauce. Repeat to make 4 stacks total.
  8. Final bake: Place the assembled stacks in the oven and bake for 8-10 minutes, until the cheese is fully melted and bubbly. If desired, switch the oven to broil for the last 1-2 minutes.
  9. Rest and serve: Let the stacks rest on the baking sheet for 2-3 minutes before moving them. Use a wide spatula to transfer them to plates. Garnish with torn fresh basil leaves and a sprinkle of extra Parmesan if desired.

Notes

Don’t skip the salting step—it draws out moisture and seasons the eggplant. Use panko breadcrumbs for the crispiest results. Don’t crowd the baking sheet; give the slices room to breathe. For the crispiest results, use olive oil spray. You can prep the breaded eggplant slices up to a day ahead and refrigerate uncovered on the wire rack.

Nutrition

Keywords: eggplant parmesan, crispy eggplant, vegetarian dinner, Italian recipe, baked eggplant, garlic herb, mozzarella stacks

Find it online: https://norasfoods.com/crispy-garlic-herb-eggplant-parmesan-stacks/