Cheesy eggplant parmesan stacks that everyone loves!
A delicious and easy recipe for cheesy eggplant parmesan stacks that are perfect for a family dinner. These baked eggplant stacks are crispy, cheesy, and loaded with flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggplants, sliced into 1/2-inch rounds
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup Italian breadcrumbs
- 2 eggs, beaten
- 1 cup all-purpose flour
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- Fresh basil, chopped
Instructions
- Preheat the oven to 400°F (200°C). Sprinkle the eggplant slices with salt, let them sit for 20 minutes, then pat dry.
- Coat each slice in flour, dip into the beaten eggs, and cover with breadcrumbs.
- Arrange the breaded eggplant on a greased baking sheet, drizzle with olive oil, and bake for 20 minutes, flipping halfway through.
- Layer marinara sauce, baked eggplant slices, mozzarella, and Parmesan to create small stacks.
- Repeat the layers, finishing with marinara sauce and a generous topping of mozzarella and Parmesan.
- Bake for 20–25 minutes until the cheese is melted, bubbly, and golden brown.
- Garnish with fresh basil and serve hot with garlic bread or a crisp green salad.
Notes
- For extra flavor, you can add garlic powder to the breadcrumbs.
- Feel free to add vegetables like spinach or mushrooms in the layers.
- This dish can be made ahead and reheated in the oven.
Nutrition
- Serving Size: 1 stack
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 150mg