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Crispy Eggplant Parmesan Stacks with Easy Homemade Marinara

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Golden, crispy eggplant slices are stacked with homemade marinara and bubbling cheese for a comforting, crowd-pleasing Italian classic. This baked version is lighter, faster, and perfect for family dinners or potlucks.

Ingredients

Scale
  • 2 large eggplants (about 2 lbs), sliced into 1/2-inch rounds
  • 1 tablespoon kosher salt
  • 1 cup all-purpose flour (or gluten-free flour blend)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 3 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs (or gluten-free panko)
  • 3/4 cup grated parmesan cheese
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Olive oil spray or 1/4 cup olive oil
  • 2 tablespoons olive oil (for marinara)
  • 4 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sugar (optional)
  • Fresh ground black pepper, to taste
  • Pinch of crushed red pepper flakes (optional)
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • Fresh basil leaves, for garnish

Instructions

  1. Slice eggplants into 1/2-inch rounds. Lay out on a baking sheet and sprinkle both sides with kosher salt. Let sit for 15-20 minutes to draw out moisture and bitterness.
  2. Pat eggplant slices dry with paper towels.
  3. While eggplant rests, make marinara: Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add minced garlic and cook 1 minute until fragrant.
  4. Stir in crushed tomatoes, dried basil, oregano, salt, sugar, pepper, and red pepper flakes. Simmer uncovered for 10-12 minutes, stirring occasionally, until thickened. Taste and adjust seasoning.
  5. Set up three shallow bowls: one with flour, garlic powder, oregano, and black pepper; one with beaten eggs; one with panko, parmesan, and red pepper flakes.
  6. Dredge eggplant slices in flour (shake off excess), dip in egg, then press into panko-parmesan mix. Arrange breaded slices on a wire rack set over a baking sheet.
  7. Preheat oven to 425°F. Spray eggplant with olive oil or brush lightly. Bake for 15 minutes, flip slices, spray again, and bake another 10 minutes until deep golden and crisp.
  8. Lower oven to 375°F. On a baking sheet, spoon a little marinara where each stack will go. Place one eggplant slice, top with marinara and a sprinkle of mozzarella/parmesan. Repeat with a second and third slice, stacking and layering sauce and cheese. Finish with extra cheese on top.
  9. Bake stacks for 10-12 minutes until cheese is melted and golden. Broil for 2-3 minutes for extra browning if desired, watching closely.
  10. Let cool 2-3 minutes before serving. Garnish with fresh basil and extra parmesan. Serve hot with crusty bread, pasta, or salad.

Notes

For best crispiness, salt and sweat the eggplant before breading. Use a wire rack for baking to ensure even crisping. Double-dredge technique is key for crunch. For gluten-free, use GF flour and panko; for dairy-free/vegan, use plant-based cheeses and egg substitute. Broil briefly for extra golden cheese, but watch closely. Stacks can be made ahead and reheated in the oven. Leftovers store well and can be frozen.

Nutrition

Keywords: eggplant parmesan, crispy eggplant, baked eggplant, homemade marinara, Italian comfort food, vegetarian dinner, gluten-free option, easy eggplant recipe, cheese stacks, oven baked

Find it online: https://elvafood.com/crispy-eggplant-parmesan-stacks-recipe-easy-homemade-marinara/