Numeric amounts are based on 4 servings; text such as “to taste” stays the same.
These eggplant Parmesan stacks bake on a sheet pan before they are layered with tomato sauce and cheese. Use slices of similar thickness so they brown at the same pace. The recipe makes four dinner portions; serve with salad or bread if you want something alongside.
Ingredients
2 medium eggplants, cut crosswise into 1/2-inch rounds
1 teaspoon fine salt, divided
1/2 cup all-purpose flour
2 large eggs
2 tablespoons water
1 1/2 cups plain breadcrumbs
1 teaspoon dried Italian seasoning
1/3 cup olive oil, divided
1 1/2 cups marinara sauce
8 ounces mozzarella, thinly sliced or shredded
1/2 cup finely grated Parmesan
1/4 cup chopped fresh basil
Directions
Heat the oven to 425°F. Line two rimmed baking sheets with parchment. Arrange the eggplant rounds in one layer and sprinkle lightly with salt. Let them stand for 10 minutes, then blot surface moisture with a clean towel.
Put the flour in one shallow dish. Whisk the eggs with the water in a second dish. Mix the breadcrumbs and Italian seasoning in a third dish.
Coat each eggplant round in flour, dip it in egg, then press it into the breadcrumbs. Arrange the rounds on the pans and brush both sides lightly with olive oil.
Bake for 18 to 20 minutes, turning once, until browned and tender.
Spoon about 1 tablespoon marinara over each round. Top with mozzarella and Parmesan. Stack two rounds together where they fit, then bake for 8 to 10 minutes, until the cheese melts.
Rest for 5 minutes. Scatter basil over the stacks and serve with remaining warm marinara.
Recipe notes
Variations
Use panko instead of plain breadcrumbs, or replace Italian seasoning with dried oregano. For a smaller batch, bake only as many slices as needed and refrigerate the remaining breaded rounds before cooking. Keep sauce modest so the crust does not soften too quickly.
Storage and reheating
Refrigerate leftovers in a covered container and use within 3 to 4 days. Reheat on a baking sheet at 350°F until hot; an uncovered oven helps the crumb stay firmer than a microwave.
These eggplant Parmesan stacks bake on a sheet pan before they are layered with tomato sauce and cheese. Use slices of similar thickness so they brown at the same pace. The recipe makes four dinner portions; serve with salad or bread if you want something alongside.
Serves: 4 Prep: 20 minutes Cook: 35 minutes
Ingredients
2 medium eggplants, cut crosswise into 1/2-inch rounds
1 teaspoon fine salt, divided
1/2 cup all-purpose flour
2 large eggs
2 tablespoons water
1 1/2 cups plain breadcrumbs
1 teaspoon dried Italian seasoning
1/3 cup olive oil, divided
1 1/2 cups marinara sauce
8 ounces mozzarella, thinly sliced or shredded
1/2 cup finely grated Parmesan
1/4 cup chopped fresh basil
Method
Heat the oven to 425°F. Line two rimmed baking sheets with parchment. Arrange the eggplant rounds in one layer and sprinkle lightly with salt. Let them stand for 10 minutes, then blot surface moisture with a clean towel.
Put the flour in one shallow dish. Whisk the eggs with the water in a second dish. Mix the breadcrumbs and Italian seasoning in a third dish.
Coat each eggplant round in flour, dip it in egg, then press it into the breadcrumbs. Arrange the rounds on the pans and brush both sides lightly with olive oil.
Bake for 18 to 20 minutes, turning once, until browned and tender.
Spoon about 1 tablespoon marinara over each round. Top with mozzarella and Parmesan. Stack two rounds together where they fit, then bake for 8 to 10 minutes, until the cheese melts.
Rest for 5 minutes. Scatter basil over the stacks and serve with remaining warm marinara.
Variations
Use panko instead of plain breadcrumbs, or replace Italian seasoning with dried oregano. For a smaller batch, bake only as many slices as needed and refrigerate the remaining breaded rounds before cooking. Keep sauce modest so the crust does not soften too quickly.
Storage and reheating
Refrigerate leftovers in a covered container and use within 3 to 4 days. Reheat on a baking sheet at 350°F until hot; an uncovered oven helps the crumb stay firmer than a microwave.
These eggplant Parmesan stacks bake on a sheet pan before they are layered with tomato sauce and cheese. Use slices of similar thickness so they brown at the same pace. The recipe makes four dinner portions; serve with salad or bread if you want something alongside.
Serves: 4 Prep: 20 minutes Cook: 35 minutes
Ingredients
2 medium eggplants, cut crosswise into 1/2-inch rounds
1 teaspoon fine salt, divided
1/2 cup all-purpose flour
2 large eggs
2 tablespoons water
1 1/2 cups plain breadcrumbs
1 teaspoon dried Italian seasoning
1/3 cup olive oil, divided
1 1/2 cups marinara sauce
8 ounces mozzarella, thinly sliced or shredded
1/2 cup finely grated Parmesan
1/4 cup chopped fresh basil
Method
Heat the oven to 425°F. Line two rimmed baking sheets with parchment. Arrange the eggplant rounds in one layer and sprinkle lightly with salt. Let them stand for 10 minutes, then blot surface moisture with a clean towel.
Put the flour in one shallow dish. Whisk the eggs with the water in a second dish. Mix the breadcrumbs and Italian seasoning in a third dish.
Coat each eggplant round in flour, dip it in egg, then press it into the breadcrumbs. Arrange the rounds on the pans and brush both sides lightly with olive oil.
Bake for 18 to 20 minutes, turning once, until browned and tender.
Spoon about 1 tablespoon marinara over each round. Top with mozzarella and Parmesan. Stack two rounds together where they fit, then bake for 8 to 10 minutes, until the cheese melts.
Rest for 5 minutes. Scatter basil over the stacks and serve with remaining warm marinara.
Variations
Use panko instead of plain breadcrumbs, or replace Italian seasoning with dried oregano. For a smaller batch, bake only as many slices as needed and refrigerate the remaining breaded rounds before cooking. Keep sauce modest so the crust does not soften too quickly.
Storage and reheating
Refrigerate leftovers in a covered container and use within 3 to 4 days. Reheat on a baking sheet at 350°F until hot; an uncovered oven helps the crumb stay firmer than a microwave.
