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Crispy Baked Eggplant Parmesan Stacks: Easy 30-Min Recipe

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These crispy baked eggplant Parmesan stacks are a quick and easy weeknight dinner that delivers all the flavor of traditional eggplant Parmesan without the breading or deep frying. Thin slices of eggplant are roasted until golden and caramelized, then stacked with marinara, mozzarella, and Parmesan for a satisfying, cheesy meal ready in about 30 minutes.

Ingredients

Scale
  • 2 medium or 1 large eggplant
  • 1½ cups marinara sauce
  • 8 ounces fresh mozzarella
  • ½ cup grated Parmesan cheese
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon garlic powder
  • 1 teaspoon salt (plus more for sweating)
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • Fresh basil leaves for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Wash the eggplant and trim off the stem end. Slice crosswise into ½-inch thick rounds (about 12-14 slices).
  3. Lay the eggplant slices on a clean kitchen towel or paper towels in a single layer. Sprinkle both sides generously with salt (about 1 teaspoon total). Let sit for 10 minutes, then pat dry with paper towels.
  4. Arrange the dried eggplant slices on the prepared baking sheet in a single layer. Brush or drizzle both sides with olive oil. In a small bowl, mix oregano, basil, garlic powder, black pepper, and red pepper flakes (if using). Sprinkle evenly over both sides of the eggplant slices.
  5. Roast for 10 minutes. Flip each slice and roast for another 8-10 minutes, until deep golden brown with crispy edges.
  6. While the eggplant roasts, slice fresh mozzarella into ¼-inch thick rounds (about 12 slices). Warm the marinara sauce in a small saucepan over low heat or microwave for about 1 minute.
  7. Remove the baking sheet from the oven and reduce oven temperature to 375°F (190°C). Place the largest eggplant slices back on the baking sheet. Spoon about 1 tablespoon of warm marinara onto each slice. Top with a slice of mozzarella and sprinkle with about 1 teaspoon of grated Parmesan. Repeat with another eggplant slice, more sauce, more mozzarella, and more Parmesan to make 2-3 layer stacks (about 4-6 stacks total).
  8. Bake for 8-10 minutes, until cheese is melted and bubbly. For extra browning, broil for 1-2 minutes at the end, watching closely.
  9. Let the stacks rest on the baking sheet for 2-3 minutes before serving. Transfer to plates, spoon extra warm marinara around the base, and garnish with fresh basil leaves.

Notes

Don’t skip the salting step—it draws out moisture and bitterness, ensuring crispy eggplant. Slice evenly for uniform cooking. Use high heat (425°F) for crispy edges. Warm the sauce before assembling to keep stacks hot. Let stacks rest 2-3 minutes before serving to set the cheese.

Nutrition

Keywords: eggplant Parmesan, baked eggplant, crispy eggplant, vegetarian dinner, quick weeknight meal, gluten-free eggplant, no breading eggplant

Find it online: https://fizzlefork.com/crispy-baked-eggplant-parmesan-stacks-easy-30-min-recipe/