Eggplant Parmigiana Stack
Layered rounds of breaded and fried eggplant with marinara sauce, mozzarella, and parmesan cheese. Baked until the cheese melts and the stack sets into a cohesive, warm gratin.
Ingredients
Method
Slice eggplant crosswise into 1/4-inch-thick rounds; pat dry with paper towels. Season both sides lightly with salt and black pepper.
Set up three shallow bowls: one with flour, one with beaten eggs, one with breadcrumbs. Dredge each eggplant round in flour, shaking off excess; dip in egg; coat evenly with breadcrumbs. Place on a plate and let sit 5 minutes.
Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches, fry eggplant rounds 2–3 minutes per side until golden brown and tender. Transfer to a paper-towel-lined plate.
Preheat oven to 375°F. Spread a thin layer of marinara sauce on the bottom of a shallow baking dish.
Layer eggplant rounds, sauce, mozzarella, and parmesan in stacks (2–3 eggplant rounds per stack, depending on desired height). Repeat layers until all eggplant is used, ending with a light drizzle of sauce and a sprinkle of parmesan on top.
Bake uncovered 25–30 minutes until cheese is melted and bubbling at the edges. Let rest 5 minutes.
Serve warm, garnished with fresh basil if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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