Eggplant Parmesan Stacks
Eggplant Parmesan Stacks are a delicious and hearty dish that combines layers of crispy eggplant, homemade tomato sauce, and melted cheese, perfect for family dinners or gatherings.
Ingredients
Eggplant
- 2 medium eggplants, cut into 1/3-inch rounds (12-14 slices per eggplant) Choose firm and smooth eggplants for best results.
Bread Crumbs
- 2 cups panko bread crumbs For gluten-free, substitute with gluten-free breadcrumbs.
- 1 teaspoon dried basil
Milk
- 1 cup milk (2% or whole)
Oil and Parchment
- As needed Canola oil or cooking spray For greasing the baking pan.
- As needed Parchment paper To line the baking pan.
Tomato Sauce
- 2 tablespoons olive oil
- 1 large onion, diced (about 2 cups)
- 2 tablespoons dried basil
- 1 teaspoon salt
- 1 28-ounce can crushed tomatoes San Marzano or Organic whole plum tomatoes recommended.
- 1 6-ounce can tomato paste
- 1 tablespoon honey
- 1 tablespoon minced garlic (optional)
Cheese
- 1 pound shredded mozzarella cheese (3 1/2 – 4 cups)
- 1/2 cup plus 1 tablespoon finely ground parmesan cheese Parmigiano Reggiano recommended.
- 1/2 cup fresh basil leaves, slivered
Garnish
- As desired A sprinkling of slivered basil
Instructions
Preparation
- Preheat oven to 375ºF. Lightly oil a baking sheet or jellyroll pan.
- Mix panko with basil and 1/2 teaspoon salt, then spread onto a plate. Pour milk into a shallow bowl.
- Dip each eggplant slice into milk to coat and shake off excess. Press each slice into the breadcrumbs, flipping them to coat both sides. Arrange the breaded eggplant on the baking sheet. Sprinkle with a little salt and several grinds of fresh pepper.
Baking Eggplant
- Bake the eggplant in the oven for 25 minutes. Flip the slices and bake for another 15 minutes until they are softened and lightly browned. Let eggplant cool for a few minutes after baking.
Making the Sauce
- While the eggplant is baking, prepare the sauce: Heat olive oil in a large pot over medium heat.
- Add the chopped onion and cook for about 8 minutes until softened and starting to brown.
- Stir in dried basil, salt, crushed tomatoes, tomato paste, and honey. Simmer the sauce, partially covered, for 20 minutes.
- If using, add minced garlic and simmer for another 10 minutes. Remove from heat.
Layering and Baking
- Line a jellyroll pan with parchment paper. Divide the total number of eggplant slices by 3 to know how many stacks you can make (you should have 8-9 stacks).
- Arrange the largest eggplant rounds on the prepared pan. Top each round with 2 tablespoons of tomato sauce, a teaspoon of parmesan, 2 tablespoons of mozzarella, and a sprinkle of slivered basil.
- Repeat for two more layers, using larger slices for the middle and smaller for the top.
- Bake for 20 minutes. Serve hot, garnished with a sprinkle of slivered basil.
Notes
Eggplant Parmesan Stacks are best served hot and fresh. Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 350ºF.