Hi there and thanks for stopping by! Today’s recipe is a healthier remake of one of my very favorite Italian dishes, eggplant Parmesan. It’s a little time consuming, but so worth it. Baking the eggplant at a high temperature still gets it super crispy and crunchy, without the guilt of fried food (it's vegetarian too!). This recipe is more of a step-by-step guide than an exact recipe, it’s nearly impossible to mess up. Let’s get cooking!
Eggplant Parmesan Stacks~
Ingredients~
2 large eggplants
1 cup Panko breadcrumbs
1 cup grated Parmesan cheese
1/2 c canola or vegetable oil
1 lb mozzarella cheese, thinly sliced
2 cups marinara sauce of choice (we froze a homemade batch in varying size containers for convenience)
Method~
~Preheat oven to 400F and line cookie sheets with parchment.
~Peel and cut eggplant into thin slices. Salt each side of slices and place on paper towel. Leave for 10-15 minutes, so the salt can sweat out any bitterness.
~Pour oil into small bowl, and mix Panko and Parmesan in a medium sized bowl, creating a “breading station”.
~Using a brush (we use the silicone kind), lightly spread a little oil on both sides of each eggplant slice. Then dip each side into the cheese/breadcrumb mixture and place on cookie sheet. Repeat with all the eggplant.
~Bake for 30 minutes, flipping slices halfway through.
~Now it’s time to assemble the “stacks”. Layer eggplant, a tablespoon of sauce, and a thin slice of mozzarella. Repeat until each stack is 3-4 layers high.
~Bake for another 15 minutes, or until cheesy is hot and bubbly.
~Enjoy!
We like to serve the stacks with a little pasta and a big green salad. Give it a try and let me know what you think!
Thanks for reading, have a fabulous day. :)
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