Crispy Eggplant Parmesan Stacks

Name: Crispy Eggplant Parmesan Stacks
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 9 servings
Cuisine: Italian
Ingredients: 1 whole Cooking Spray; 2 whole Eggplant; 4 whole Eggs; 1 cup Grated Parmesan Cheese; 4 cups Panko; 1 tsp Salt; 1 pinch Salt & Pepper; 2 whole Sliced Mozzarella Cheese; 1 whole Tomato Sauce

Side Dish 🥗Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Sugar-Free Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Golden, panko-crusted eggplant rounds are layered with Old World–style tomato sauce, stretchy mozzarella, and a shower of Parmesan, then baked until bubbling and melty. Crispy edges contrast with tender centers for a satisfying, stackable twist on eggplant Parmesan. Serve these hearty stacks hot for a cozy weeknight dinner or a crowd-pleasing weekend main.

Prep20 mins
Cook40 mins
Serves9
DifficultyMedium

1

Preheat the oven to 425 degrees F (220 degrees C).
2

Generously salt both sides of the eggplant rounds; place them on a baking sheet for 15 minutes to draw out moisture. Blot moisture from both sides of the eggplant slices with paper towels. Lightly season with salt and pepper.
3

Whisk the eggs in a shallow bowl. Put the panko bread crumbs in a second bowl. Dip both sides of the eggplant slices into the whisked eggs, then press them into the panko to coat both sides. Arrange the slices on a cooling rack set over a baking sheet.
4

Generously spray the tops of the eggplant with cooking spray. Bake in the preheated oven for 8 minutes. Turn each slice and spray the other side with cooking spray. Bake for an additional 8 to 10 minutes. Remove from the oven and let cool slightly.
5

Lower the oven temperature to 350 degrees F (175 degrees C).
6

To assemble the stacks: Line a baking sheet with parchment paper. Set a large slice of eggplant on the parchment. Add a spoonful of Ragu Old World Style Traditional Sauce and a slice of mozzarella on top. Place another eggplant slice over the first and repeat the layers until you have about 5 or 6 slices in a stack. Finish with a generous layer of parmesan cheese.
7

Bake the stacks until the cheese has melted, 10 to 15 minutes. Remove from the oven and let cool for a few minutes. Serve warm.