Recipes.net Recipes.net logo
Social Media

Crispy Eggplant Parmesan Stacks Recipe

Crispy Eggplant Parmesan Stacks Recipe
0

Photos of Crispy Eggplant Parmesan Stacks Recipe

How To Make Crispy Eggplant Parmesan Stacks

Make your meals healthier with our yummy vegetable recipes! Whether it’s green and leafy, or bright and colorful veggies, our recipes are the perfect answer. Whip up and serve flavorful vegetable dishes to keep your loved ones full and healthy. Also, if you’re worried about vegetables tasting bland, you don’t have to worry, not with our vegetable recipes. We have all kinds of ways to help you cook delicious but nutritious veggies. So, go on and explore our vegetable recipes!

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes

Serves:

Ingredients

  • 2 large eggplants, sliced into 1/2 inch rounds
  • 1 cup bread crumbs
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 eggs, beaten
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • Fresh basil leaves, for garnish

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  2. In a shallow dish, mix together the bread crumbs, parmesan cheese, garlic powder, dried basil, salt, and black pepper.

  3. Dip each eggplant slice into the beaten eggs, then coat with the bread crumb mixture, pressing gently to adhere. Place the coated slices on the prepared baking sheet.

  4. Bake the eggplant slices for 20-25 minutes, flipping halfway through, until they are golden and crispy.

  5. In a small saucepan, heat the marinara sauce over medium heat until warmed through.

  6. To assemble the stacks, place a spoonful of marinara sauce on each crispy eggplant slice, then top with another slice. Repeat until you have 4 stacks.

  7. Sprinkle the shredded mozzarella cheese over the top of each stack.

  8. Broil the stacks for 2-3 minutes, or until the cheese is melted and bubbly.

  9. Garnish with fresh basil leaves before serving.

Nutrition

  • Calories : 325kcal
  • Total Fat : 13g
  • Saturated Fat : 6g
  • Cholesterol : 106mg
  • Sodium : 979mg
  • Total Carbohydrates : 36g
  • Dietary Fiber : 7g
  • Sugar : 11g
  • Protein : 19g
Have you tried this Crispy Eggplant Parmesan Stacks recipe? Let us know how it turned out and share your own tips and variations in the Recipe Sharing forum!

Was this page helpful?

Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!