These Baked Eggplant Parmesan Stacks are a healthier take on the classic Italian favorite. Instead of frying, the eggplant is oven-baked to golden perfection, then layered with marinara sauce, melted cheese, and fresh basil. This dish is a perfect vegetarian option for a satisfying meal!
- Total Cooking Time: 45 minutes
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Servings: 4
Ingredients
- 1 large eggplant, sliced into ½-inch rounds
- 1 tsp salt (for sweating the eggplant)
- ½ cup all-purpose flour (or almond flour for gluten-free)
- 2 eggs, beaten
- 1 cup breadcrumbs (or panko)
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- ½ cup grated Parmesan cheese
- 1½ cups marinara sauce
- 1½ cups shredded mozzarella cheese
- ¼ cup fresh basil leaves, chopped
- 2 tbsp olive oil
- ¼ tsp black pepper
Alternative: You can replace mozzarella with provolone or ricotta for a different flavor.
Step-by-Step Instructions
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper and brush it with 1 tbsp olive oil.
- Prepare the eggplant: Sprinkle salt on both sides of the eggplant slices and let them sit for 10 minutes. This helps draw out excess moisture and bitterness. Pat them dry with a paper towel.
- Set up breading stations: Place flour in one shallow bowl, beaten eggs in another, and a mixture of breadcrumbs, garlic powder, Italian seasoning, black pepper, and Parmesan cheese in a third bowl.
- Coat the eggplant: Dip each eggplant slice in flour, then in egg, and finally in the breadcrumb mixture. Place them on the prepared baking sheet. Drizzle or brush the tops with the remaining olive oil.
- Bake the eggplant: Bake for 20 minutes, flipping halfway, until golden brown and crispy.
- Assemble the stacks: On another baking sheet, arrange half of the baked eggplant slices. Top each slice with 1 tbsp marinara sauce, a sprinkle of mozzarella cheese, and a second eggplant slice. Add another layer of marinara and mozzarella.
- Bake again: Return the stacks to the oven and bake for 10 minutes, until the cheese is melted and bubbly.
- Garnish and serve: Sprinkle with fresh basil and extra Parmesan before serving.
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 15 g
- Fats: 16 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Sugar: 7 g
Vitamins & Benefits
- Antioxidants (Eggplant): Helps protect cells from damage.
- Calcium (Cheese): Supports strong bones and teeth.
- Lycopene (Marinara Sauce): A powerful antioxidant beneficial for heart health.
Eggplant is technically a fruit, not a vegetable! It belongs to the nightshade family, along with tomatoes and peppers.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 180°C (350°F) for 10 minutes to keep the eggplant crispy.
- Freezing is not recommended, as the eggplant may become too soft when thawed.
FAQ
Can I use zucchini instead of eggplant?
Yes! Zucchini can be a great alternative, though it will have a slightly different texture.
What’s the best way to prevent soggy eggplant?
Sweating the eggplant with salt and baking instead of frying helps keep it crispy.
Can I make this ahead of time?
Yes! You can bake the eggplant slices ahead and assemble the stacks right before the final bake.
