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.
- 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
- Slice the eggplant to desired thickness.
- Beat the egg and milk together until well combined.
- Pour Italian and Panko breadcrumbs into quart size Ziploc bag.
- 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.
- Place each slice onto prepared baking sheet. Lightly drizzle with olive oil and season with salt and pepper.
- Bake for 15-20 minutes at 375 degrees, flipping once halfway through.
- Spread a thin layer of sauce on the bottom of a glass or ceramic baking dish.
- 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
- Top with a spoonful of tomato sauce, a sprinkling of shredded mozzarella, and a basil leaf.
- Bake for 15-20 min at 375 degrees until cheese is bubbly. Enjoy!
Moore Cookin’ Original Recipe