Roasted Eggplant Parmesan Stacks - Spoonful of Si (2024)

These Eggplant Parmesan Stacks are breaded and roasted, then stacked in layers of marinara sauce, mozzarella cheese, grated parmesan and fresh basil.

This is a delicious way to enjoy more vegetables for dinner or serve as a creative and fun appetizer.

Looking for more vegetable-based recipes? Check out my Roasted Greek Vegetable Briam or Mediterranean Green Beans.

WHAT INGREDIENTS DO I NEED TO MAKE EGGPLANT PARMESAN STACKS?

Eggplant – choose a small to medium sized eggplant as they tend to have fewer seeds and are less bitter in taste. The eggplant should have smooth and shiny skin with a green stem.

Flour – regular all-purpose flour is used to help the breading stick to the eggplant and make an even coating.

Eggs – lightly beaten and used as an adhesive for the seasoned panko breadcrumb coating.

Panko – makes the breading nice and crunchy.

Italian breadcrumbs – you can use regular breadcrumbs as well if that’s all you have. Just season them up with some Italian style dried herbs.

Garlic powder – is used to flavor the breadcrumb mixture.

Marinara – any marinara or pasta sauce will work. I prefer to use Rao’s, but you can be creative and use a spicy marinara, vodka sauce, or any other kind you like.

Mozzarella cheese – be sure to buy a block of fresh mozzarella for the best melty results. Slice the mozzarella into round disks to match the size of the round eggplant slices.

Parmesan cheese – choose a block of parmigiano reggiano (I get mine from Costco) and freshly grate it yourself for the best tasting results.

Basil – use fresh basil and slice into thin strips, also known as chiffonade.

Salt & pepper – season to taste along the way. Salt is used to draw out excess moisture from the eggplant which ensures the eggplant is less watery once cooked.

HOW TO MAKE EGGPLANT PARMESAN STACKS

Step 1 – Slice eggplant into ¼ inch thick rounds. Transfer to a paper towel lined baking sheet(s) in a single layer and sprinkle with salt. Let sit for 20-30 minutes to release moisture. Pat dry with paper towels.

Step 2 – Meanwhile grate parmesan and chiffonade basil.

Step 3 – In a shallow dish, mix flour, salt and pepper. In a second shallow dish, lightly beat two eggs. In a third shallow dish, combine panko, Italian breadcrumbs and garlic powder.

Step 4 – Preheat oven to 400 F. Lightly spray 1-2 baking sheets with nonstick spray.

One at a time, coat eggplant in flour (shaking off any excess), then the egg and then the panko breadcrumb mixture.

Step 5 – Transfer to the prepared baking sheet in an even layer, leaving space in-between. Sprinkle tops with freshly grated parmesan.

Step 6 – Bake coated eggplant for 20 minutes, flipping over halfway through cooking.

Step 7 – Prepare a 9×13 baking dish with nonstick spray. Add 2 tbsp marinara to the baking dish, spreading to cover the bottom.

Step 8 – Remove baked eggplant from oven. Transfer half the eggplant pieces to the 9×13 baking dish.

Step 9 – Top each eggplant piece with a light layer of marinara, a slice of mozzarella, a sprinkle of basil and grated parmesan. Stack remaining eggplant slices on top and spread another light layer of marinara, sprinkle of basil and parmesan.

Step 10 – Bake eggplant parmesan stacks at 400 F, uncovered, for 20-25 minutes or until cheese is melted.

Step 11 – Sprinkle the tops with fresh basil and serve with more parmesan.

RECIPE TIPS

• Choosing a good eggplant: smaller eggplants are sweeter, have fewer seeds and are easier to work with. It should be shiny, smooth and have a green stem. When slicing it open the inside should be mostly white (some brown near the seeds is normal and OK).
• Number of eggplants needed: this recipe can be easily adapted for more or less servings. The easiest way to determine how many eggplants you need is to think of 1 eggplant = 2 people.
• To sweat or not to sweat: this is the process of laying the eggplant slices out with sprinkled salt over them to draw out excess moisture. Some say it’s not necessary (I always do this because I like the eggplant parmesan stacks to be crispy and not watery) but it’s up to you.
• Eggplant thickness: ensure you slice each piece of eggplant about the same size in thickness and don’t cut them too thin or too thick. You want them to be about ¼ inch in thickness.

HOW TO MAKE THIS RECIPE CHICKEN PARMESAN

You can use this exact recipe to also make chicken parmesan!

Because I have meat eaters in my house, I typically will make this recipe with some eggplant parmesan stacks and some chicken parmesan style to satisfy everyone.

Chicken Parmesan Instructions:

1. Follow recipe steps below, using thinly sliced chicken breast instead of eggplant.
2. Bake or shallow fry chicken until cooked through (165 F).
3. Top cooked and breaded chicken with some grated parmesan, a slice of mozzarella and a dollop of marinara.
4. Place in the 400 F oven until cheese is bubbly and melted on top (about 10 minutes).
5. Top with fresh basil and serve with more parmesan.

WHAT TO SERVE WITH EGGPLANT PARMESAN STACKS

Eggplant parmesan stacks are a simple, hearty, filling meal on their own but also pair well with many side dishes.

Serving suggestions:

• Green salad – a fresh salad is a great choice for a healthy and light side to balance the richness of eggplant parmesan stacks.
• Pasta – spaghetti is a very common accompaniment to eggplant or chicken parmesan. Use the same marinara, basil and parmesan for the pasta and you have a complete meal ready to go.
• Bread – a fresh crusty Italian bread is always nice with a saucy marinara dish.
• Rice – is a good lighter option to opt for instead of pasta or bread.
• Chicken – add some animal protein to the meal by pairing with grilled chicken OR preparing the chicken the same way as the eggplant for chicken parmesan.
• Meatballs – a delicious protein option that would pair perfectly with the Italian style eggplant parmesan stacks.

STORING AND REHEATING INSTRUCTIONS

Storing: Store leftover eggplant parmesan stacks in an airtight container in the fridge for up to 3 days.

Reheat: transfer leftover eggplant parmesan stacks to a baking sheet and place in a 350 F oven for 10 minutes or until warmed through. Add more sauce and cheese to freshen it up if you like.

RECOMMENDED TOOLS

• Cheese Grater
• Shallow Dishes
• Sheet Pans
• 9×13 Casserole Dish

RECIPE FAQ’S

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RECIPE VIDEO

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