Crispy Eggplant Parmesan Stacks
Thinly sliced eggplant fried until golden, layered with marinara and melted mozzarella for a lighter take on the classic.
Ingredients (serves 4)
- 2 eggplants
- 1 cup all-purpose flour
- 2 eggs
- 1 cup panko
- 1/2 cup parmesan
- 2 cups marinara sauce
- 1.5 cups mozzarella
- 3 cloves garlic
- Salt and black pepper
- Fresh basil
- Cooking oil
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Save this recipeInstructions
- 1
Slice eggplants lengthwise into 1/4-inch planks. Salt them and let sit 15 minutes to release moisture.
- 2
Pat eggplant dry. Set up breading stations with flour, beaten eggs, and panko mixed with parmesan.
- 3
Dredge eggplant in flour, then egg, then panko mixture. Heat 1/2 inch oil in a large skillet over medium-high heat.
- 4
Fry eggplant in batches 3 minutes per side until golden. Drain on paper towels.
- 5
Preheat oven to 375°F. Spread marinara sauce in a baking dish. Layer eggplant slices and top each with mozzarella.
- 6
Bake 15 minutes until cheese melts and sauce bubbles.
- 7
Top with fresh basil and serve hot.
