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Crispy Roasted Eggplant Parmesan Stacks: Easy 30-Min Recipe

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These crispy roasted eggplant Parmesan stacks are quick, easy, and perfect for converting eggplant skeptics. With a crunchy panko coating, tender eggplant, bubbly mozzarella, and bright marinara, they’re ready in 30 minutes and ideal for weeknights or entertaining.

Ingredients

Scale
  • 1 large eggplant (about 1 pound), sliced into ½-inch rounds
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 8 ounces fresh mozzarella cheese, sliced into ¼-inch rounds
  • 1 cup marinara sauce
  • Fresh basil leaves, for garnish (about 8-10 leaves)
  • Extra grated Parmesan, for finishing (about 2 tablespoons)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper and brush it lightly with about 1 tablespoon of olive oil.
  2. Slice the eggplant into ½-inch rounds. You should get about 8-10 slices from one large eggplant. Try to keep them even in thickness.
  3. Set up your dredging station. In the first shallow bowl, add the ½ cup flour. In the second bowl, beat the 2 eggs with a splash of water (about 1 tablespoon). In the third bowl, combine the 1 cup panko breadcrumbs, ½ cup grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper.
  4. Dredge each eggplant slice. Working one at a time, dip a slice into the flour, coating both sides and shaking off any excess. Then dip it into the beaten egg, letting any extra drip off. Finally, press it into the breadcrumb mixture, making sure both sides are well coated.
  5. Place the coated slices on the prepared baking sheet in a single layer with a little space between each slice.
  6. Brush the tops of the eggplant slices with the remaining 1 tablespoon of olive oil.
  7. Bake for 12 minutes. Carefully flip each slice using a spatula. Bake for another 8-10 minutes, until the other side is also golden and the eggplant is tender when pierced with a fork. Total baking time is about 20-22 minutes.
  8. Assemble the stacks. Once the eggplant slices are done, remove the baking sheet from the oven. Spoon about 1 tablespoon of marinara sauce onto each slice. Top with a slice of fresh mozzarella. Sprinkle a little extra Parmesan on top of each stack.
  9. Return to the oven for 3-4 minutes. Bake just until the cheese is melted and bubbly.
  10. Garnish and serve. Remove from the oven and let cool for 2 minutes. Top each stack with fresh basil leaves and an extra sprinkle of Parmesan if desired. Serve immediately.

Notes

For best results, salt the eggplant slices first to draw out moisture and bitterness. Let them sit for 15-20 minutes, then pat dry. Use panko breadcrumbs for maximum crispiness. Let coated eggplant rest for 5 minutes before baking to help breading adhere. Watch the cheese carefully to avoid burning. For multiple batches, keep first batch warm in a 200°F (95°C) oven on a wire rack.

Nutrition

Keywords: eggplant parmesan, crispy eggplant, roasted eggplant, vegetarian dinner, quick recipe, 30-minute meal, Italian recipe, comfort food

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