Description
Roasted Eggplant Parmesan Stacks are a delicious and visually stunning dish that brings together layers of crispy, breaded eggplant, rich marinara sauce, and gooey mozzarella cheese. This recipe transforms humble ingredients into an impressive meal perfect for any occasion, whether as a main course or a fun appetizer. With fresh basil adding a burst of flavor, these stacks are sure to delight your family and impress your guests. Easy to prepare and packed with nutrients, they offer a healthier twist on traditional comfort food.
Ingredients
Scale
- 3 medium eggplants
- 2 cups marinara sauce
- 8 oz fresh mozzarella
- 1/2 cup grated parmesan
- Fresh basil (for garnish)
- 1 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 eggs (lightly beaten)
- 1 cup panko
- 1 cup Italian style breadcrumbs
- 1 tsp garlic powder
Instructions
- Preheat the oven to 400°F (200°C). Slice eggplants into ¼ inch thick rounds, sprinkle with salt, and let sit for 30 minutes to release moisture. Pat dry.
- Set up a breading station: In one dish, mix flour with salt and pepper; in another, beat eggs; in a third, combine panko breadcrumbs with Italian breadcrumbs and garlic powder.
- Bread each eggplant slice by coating in flour, dipping in egg, then rolling in breadcrumb mixture.
- Place the breaded slices on baking sheets and roast for 20 minutes, flipping halfway until golden brown.
- In a 9×13 baking dish, layer half of the roasted eggplant slices with marinara sauce, mozzarella slices, basil, and parmesan. Repeat layers and bake uncovered for an additional 20-25 minutes until bubbly.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stack (200g)
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 85mg