Eggplant Stacks
Serves 2
10 mins prep
15 mins cook
25 mins total
Eggplant stacks are a delicious twist on traditional eggplant parmesan, combining layers of crispy breaded eggplant with marinara sauce and cheese. This recipe is perfect for those looking for a hearty, meatless meal that’s packed with flavor! With just a few steps, you can create multiple stacks that are creamy, crispy, and unbelievably tasty.
0 servings
1: Start by slicing the eggplant about half an inch thick and laying on paper towels. 2: Sprinkle salt on both sides and let it sit for 10 minutes. Use another paper towel to absorb any water released by the eggplant. 3: Preheat oven to 350°F. Line a baking pan with foil and then spray with cooking spray. 4: Bread each slice: first dip in beaten eggs, then in breadcrumbs. 5: Place the breaded eggplant slices on the foil and bake for 10 minutes on the first side then 5 minutes on the other side. 6: Take the pan out of the oven and layer marinara sauce, Italian blend cheese, and parmesan cheese. 7: Place it back in the oven until melted, then turn on the broiler for about 3 minutes until you get a golden crust.
