• 2 medium eggplants, peeled and sliced into ¼ inch rounds
  • 2 eggs, beaten
  • 2 cups panko or other dry breadcrumbs
  • 2 cups marinara sauce, homemade or jarred
  • 8 oz mozzarella cheese, thinly sliced
  • .5 cup grated parmesan cheese
  • olive oil cooking spray or olive oil and brush
  1. Preheat oven to 425o
  2. Place a cooling rack on a baking sheet
  4. Dip each side of the eggplant rounds in beaten egg, then press into the breadcrumbs to cover both sides. Place all on the rack/baking sheet.
  5. Spray the rounds with olive oil, or dab with brush dipped in olive oil.
  6. Bake for 5 minutes, turn each slice, then coat the other side with olive oil and bake for an additional 6-8 minutes.
  7. Remove from the oven and reduce the temperature to 350o.
  9. Cover a baking sheet with parchment or foil.
  10. Place an eggplant round on baking sheet, top with a spoonful of marinara, a slice of mozzarella and a sprinkle of parmesan. Repeat until the stack is 3 eggplant layers high.
  11. Repeat the process until all eggplant rounds are used.
  12. Bake stacks until the cheese has melted, 10-15 minutes.


SOURCE: Adapted from allecipes, allrecipes.com, Crispy Eggplant Parmesan Stacks

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