Eggplant Parmesan Stacks


Anyone else totally embracing these cools summer nights we have been having?  Cue the hand raising… It has been nice to take a break from salads the past few nights for warm comfort food.  I was blessed with tons of fresh eggplant this week from the CSA haul.  Anyone who would chose to make anything other than eggplant parm with all the eggplants I have is simply a crazy person.  Enough said.  I decided to get a little fancy on a Tuesday night and stacked my eggplant instead of going the old school route.  Super pretty, super portion controlled, super tasty.

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  • 1 medium eggplant
  • 2 cups of breadcrumbs (I used gluten free)
  • 1 egg
  • 1/4 cup grated parmesan cheese
  • 2 tbsp garlic powder
  • 1 tbsp Italian seasoning
  • 1 cup shredded mozzarella cheese
  • 2 cups of marinara sauce
  • 1/2 cup olive oil
  • Servings: 2
  • Difficulty: easy


  • Slice the eggplant into 1/4 inch disks
  • Place on a paper towel lined plate and sprinkle with salt on each side
  • Let sit 30 mintes, this helps remove any excess moisture
  • While the eggplant is resting, combine parmesan, garlic powder, Italian seasoning and breadcrumbs
  • Scramble the egg with 2 tbsp water in a separate bowl
  • Heat the oil over medium, high heat
  • Preheat the oven to 425 degrees
  • Blot the eggplant to remove excess salt and water
  • Dip in egg wash and then dredge in the breadcrumb mixture
  • Place in the heated oil and fry on each side for 2-3 minutes untill golden brown
  • Place on a paper towel to absorb excess oil
  • Continue with remaining eggplant disks
  • Once all eggplant is cooked, place on a cookie sheet
  • Top with 1 tbsp marinara and 1/2 tbsp mozzarella cheese
  • Bake for 5 minutes until cheese is melted and bubbly
  • Let sit for 5 minutes before serving
  • Stack eggplant on top of one another and enjoy!

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