About this recipe
These Crispy Eggplant Parmesan Stacks give you everything people love about classic eggplant parmesan, but in a prettier and more clickable stacked format. The eggplant rounds are coated and baked until crisp, then layered with marinara, melted mozzarella, parmesan, and basil for a comforting vegetarian dinner that still feels fresh and a little special.
Ingredients
Eggplant
- 2 medium eggplants (cut into 1/2-inch rounds)
- 1 tsp kosher salt (plus more as needed)
- 1/2 cup all-purpose flour
- 2 whole eggs
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 3 tbsp olive oil (for brushing or drizzling)
Sauce and cheese
- 1 1/2 cups marinara sauce
- 8 oz fresh mozzarella (sliced or torn)
- 1/4 cup grated parmesan cheese (for finishing)
- 1/4 cup fresh basil leaves (plus more for garnish)
For serving
- 1 pinch black pepper
- 1 pinch red pepper flakes (optional)
Equipment
Sheet Pan
Wire Rack
Mixing Bowls
Small Saucepan
Baking Dish
Instructions
- 1
Prep the eggplant
Lay the eggplant rounds on paper towels, sprinkle lightly with salt, and let them sit for 15 minutes. Pat them dry well before breading.
- 2
Set up the breading
Place the flour in one bowl, beat the eggs in a second bowl, and mix the panko, parmesan, Italian seasoning, and garlic powder in a third bowl.
- 3
Bread the eggplant
Coat each eggplant round in flour, then egg, then the breadcrumb mixture, pressing lightly so the crumbs stick well.
- 4
Bake until crisp
Arrange the breaded eggplant rounds on an oiled or parchment-lined sheet pan or rack. Drizzle or brush lightly with olive oil and bake at 425°F / 220°C for 20 to 25 minutes, flipping halfway, until golden and crisp.
- 5
Build the stacks
Spread a little marinara in a baking dish or on a sheet pan. Layer one eggplant round, a spoonful of marinara, a piece of mozzarella, and a basil leaf, then repeat with another eggplant round. Finish with more marinara, mozzarella, parmesan, and a little black pepper.
- 6
Bake and serve
Bake the stacks for 8 to 10 minutes, just until the cheese melts and the stacks are hot. Garnish with basil and optional red pepper flakes before serving.
Tips
- Salt and dry the eggplant: This helps remove excess moisture so the eggplant bakes up crisper instead of soft and soggy.
- Use a wire rack if you have one: A rack helps hot air circulate so the breaded eggplant gets crisp on both sides.
- Serve right after baking: The stacks are at their crispiest and prettiest right after the final bake.
Substitutions
- Use regular breadcrumbs: If you do not have panko, regular breadcrumbs can work, though the coating will be a little less crisp.
- Use shredded mozzarella: Fresh mozzarella gives a nice look, but shredded mozzarella works well too.
- Make it gluten-free: Use a gluten-free flour blend and gluten-free breadcrumbs.
Storage
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 3 days. Best texture: For the best texture, store the baked eggplant rounds separately from the sauce and cheese if you are making them ahead. Reheating: Reheat in the oven or air fryer until hot so the coating stays crisper than it would in the microwave.
Nutrition
- Serving Size
- Calories
- 385
- Protein
- 18g
- Carbohydrates
- 34g
- Fat
- 20g
- Fiber
- 7g
- Sugar
- 9g
- Sodium
- 760mg
FAQ
Can I make Crispy Eggplant Parmesan Stacks ahead of time?
Yes. You can bake the breaded eggplant ahead, then stack and do the final bake right before serving.
Do I have to peel the eggplant?
No. The skin helps the rounds hold their shape, but you can peel it if you prefer a softer texture.
Can I fry the eggplant instead of baking it?
Yes. Frying works too, but baking is easier and lighter while still giving a crisp result.
Recipe Card
Crispy Eggplant Parmesan Stacks
Golden baked eggplant rounds layered with marinara, mozzarella, parmesan, and basil.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 4
- Category
- Easy Dinner Recipes
- Cuisine
- Italian Inspired
- Difficulty
- Medium
- Cost
- Budget-friendly
Ingredients
Eggplant
- 2 medium eggplants (cut into 1/2-inch rounds)
- 1 tsp kosher salt (plus more as needed)
- 1/2 cup all-purpose flour
- 2 whole eggs
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 3 tbsp olive oil (for brushing or drizzling)
Sauce and cheese
- 1 1/2 cups marinara sauce
- 8 oz fresh mozzarella (sliced or torn)
- 1/4 cup grated parmesan cheese (for finishing)
- 1/4 cup fresh basil leaves (plus more for garnish)
For serving
- 1 pinch black pepper
- 1 pinch red pepper flakes (optional)
Instructions
- Prep the eggplant: Lay the eggplant rounds on paper towels, sprinkle lightly with salt, and let them sit for 15 minutes. Pat them dry well before breading.
- Set up the breading: Place the flour in one bowl, beat the eggs in a second bowl, and mix the panko, parmesan, Italian seasoning, and garlic powder in a third bowl.
- Bread the eggplant: Coat each eggplant round in flour, then egg, then the breadcrumb mixture, pressing lightly so the crumbs stick well.
- Bake until crisp: Arrange the breaded eggplant rounds on an oiled or parchment-lined sheet pan or rack. Drizzle or brush lightly with olive oil and bake at 425°F / 220°C for 20 to 25 minutes, flipping halfway, until golden and crisp.
- Build the stacks: Spread a little marinara in a baking dish or on a sheet pan. Layer one eggplant round, a spoonful of marinara, a piece of mozzarella, and a basil leaf, then repeat with another eggplant round. Finish with more marinara, mozzarella, parmesan, and a little black pepper.
- Bake and serve: Bake the stacks for 8 to 10 minutes, just until the cheese melts and the stacks are hot. Garnish with basil and optional red pepper flakes before serving.
