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Best Crispy Baked Eggplant Parmesan Stacks (Easy)

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Crispy, cheesy eggplant Parmesan stacks baked to golden perfection without frying. A happy accident turned into a new favorite dinner that’s perfect for weeknights or dinner parties.

Ingredients

Scale
  • 2 medium eggplants (about 1.5 lbs total)
  • 1 ½ cups panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 2 tablespoons cornstarch
  • 2 large eggs, beaten
  • 8 oz mozzarella cheese, sliced into ¼-inch rounds
  • 1 ½ cups marinara sauce
  • 3 tablespoons olive oil
  • ¼ cup fresh basil, chopped
  • Salt and black pepper to taste
  • ½ teaspoon red pepper flakes (optional)

Instructions

  1. Prep the eggplant: Slice eggplants into ½-inch rounds (about 12-14 slices). Lay on paper towel-lined baking sheet, sprinkle with salt, and let sit for 10 minutes. Pat dry.
  2. Set up breading station: In first bowl, mix ¼ cup all-purpose flour with 2 tablespoons cornstarch, ½ teaspoon salt, and ¼ teaspoon black pepper. In second bowl, beat 2 eggs with 1 tablespoon water. In third bowl, combine 1 ½ cups panko breadcrumbs with ½ cup grated Parmesan cheese and optional red pepper flakes.
  3. Preheat oven to 400°F (200°C). Place a wire rack over a baking sheet and brush lightly with olive oil.
  4. Bread the eggplant: Brush each slice lightly with olive oil on both sides. Dip in flour mixture, then egg wash, then panko mixture, coating evenly. Place on prepared wire rack.
  5. Bake eggplant slices for 10 minutes, flip with tongs, and bake another 8-10 minutes until golden brown and crispy.
  6. While eggplant bakes, warm marinara sauce in a small saucepan over low heat.
  7. Assemble stacks: Place 4-6 larger slices on baking sheet. Top each with 2 tablespoons marinara, a slice of mozzarella, and basil. Add second eggplant slice, press gently, and repeat layers. Top with final slice, sauce, and cheese.
  8. Return stacks to oven and bake 5-7 minutes until cheese is melted and bubbly. For extra browning, broil 1-2 minutes.
  9. Let rest 2-3 minutes before serving. Garnish with fresh basil and olive oil if desired.

Notes

Don’t skip salting the eggplant to draw out moisture. Use a light hand with egg wash to avoid soggy breading. Let stacks rest before cutting to prevent cheese from sliding. Watch broiler closely to avoid burning.

Nutrition

Keywords: eggplant parmesan, baked eggplant, crispy eggplant, vegetarian dinner, Italian recipe, easy dinner, comfort food

Find it online: https://coracooks.com/best-crispy-baked-eggplant-parmesan-stacks-easy/