Eggplant Parmesan Stacks Recipe


  • 2 medium-sized eggplants, sliced into 1/2-inch rounds
  • 2 cups breadcrumbs
  • 1 cup grated Parmesan cheese
  • 2 eggs
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • Olive oil for frying
  • Fresh basil leaves, for garnish


  1. Preheat your oven to 375°F (190°C).
  2. In a shallow bowl, whisk the eggs.
  3. In another bowl, combine the breadcrumbs and grated Parmesan cheese.
  4. Dip each eggplant slice in the beaten eggs, then coat it with the breadcrumb mixture.
  5. Heat olive oil in a skillet over medium heat. Fry the coated eggplant slices until they're golden brown on both sides.
  6. In a baking dish, spread a thin layer of marinara sauce. Place a fried eggplant slice on top. Add a spoonful of sauce and a sprinkle of mozzarella cheese. Repeat the layers.
  7. Bake in the preheated oven for about 20-25 minutes or until the cheese is bubbly and golden.
  8. Garnish with fresh basil leaves and serve your Eggplant Parmesan Stacks.


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