Eggplant Parmesan Stacks

eggplant parmesan stacks

Eggplant Parmesan is one of those classic Italian comfort foods that I can’t get enough of. It has all of the elements of the best Italian comfort food — hearty tomato sauce, garlic, fresh basil, and bubbly cheese. The eggplant just subs in for pasta. I tried to make this dish a little healthier by baking the breaded slices instead of frying them. I definitely don’t miss the extra calories and these stacks are great for making the perfect individual portions. And you have to admit — your own personal tower of eggplant parm is more fun than dragging out the big glass Pyrex again.

Ingredients:

  • 1 medium/large eggplant
  • 1 egg
  • splash of milk
  • 1 cup Italian breadcrumbs
  • 1/2 cup panko breadcrumbs
  • 1 28oz can ground tomatoes (or your fav tomato sauce)
  • 1/2 cup ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1 tbs. minced garlic
  • fresh basil leaves (1 for each stack)
  • salt & pepper to taste

Directions:

  1. Slice the eggplant to desired thickness.
  2. Beat the egg and milk together until well combined.
  3. Pour Italian and Panko breadcrumbs into quart size Ziploc bag.
  4. Dip each eggplant slice into egg mixture (making sure all surface is covered). Then, place eggplant slice into bag of breadcrumbs, seal, and shake to coat evenly.
  5. Place each slice onto prepared baking sheet. Lightly drizzle with olive oil and season with salt and pepper.
  6. Bake for 15-20 minutes at 375 degrees, flipping once halfway through.
  7. Spread a thin layer of sauce on the bottom of a glass or ceramic baking dish.
  8. Assemble Stacks from bottom to top:
    • Eggplant slice on bottom
    • Spread about a tablespoon of Ricotta cheese on each eggplant slice
    • Sprinkle minced garlic on Ricotta
    • Spread a spoonful of tomato sauce on each stack
    • Eggplant Slice
    • Tomato Sauce
    • Shredded Mozzarella
    • Repeat last 3 steps until all eggplant slices have been incorporated
  9. Top with a spoonful of tomato sauce, a sprinkling of shredded mozzarella, and a basil leaf.
  10. Bake for 15-20 min at 375 degrees until cheese is bubbly. Enjoy!

Moore Cookin’ Original Recipe

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