Eggplant Parmesan Stack
Breaded and fried eggplant rounds layered with marinara sauce and melted cheese. Stacked vertically and baked until the cheese is golden and bubbling.
Ingredients
Method
Preheat oven to 375°F.
Slice eggplant lengthwise into 3/8-inch-thick planks. Sprinkle both sides lightly with salt and let rest for 10 minutes to release excess moisture; pat dry with paper towels.
Set up three shallow bowls: one with flour mixed with oregano, black pepper, and half the salt; one with beaten eggs; one with breadcrumbs.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Working in batches, dredge each eggplant plank in flour mixture, then egg, then breadcrumbs, pressing gently so coating adheres. Fry 3–4 minutes per side until golden brown and tender; transfer to paper towels.
Spread a thin layer of marinara sauce on the bottom of a baking sheet or 9x13-inch baking dish.
Arrange fried eggplant planks upright in stacks of 2–3 pieces, standing them on their cut edge. Pour remaining marinara sauce over and around the stacks.
Top each stack with sliced or shredded mozzarella and a pinch of grated parmesan.
Bake at 375°F for 20–25 minutes until cheese is melted and golden and sauce bubbles at the edges.
Remove from oven and let rest 2 minutes. Garnish with fresh basil and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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