Crispy Baked Eggplant Parmigiana Stacks

Crispy Eggplant Parm Stacks: My Easy Take on a Classic!

By Chef BakerJune 4, 2025

Table of Contents

Recipe Introduction

Fancy some eggplant recipes that won't leave you feeling sluggish? this crispy baked eggplant parmigiana stacks recipe is your answer! it's lighter, fresher, and honestly, a bit posh compared to the usual heavy casserole situation.

This dish brings a taste of sunny southern italy to your table. it's a playful twist on a classic that i think you'll proper love.

We're talking individual stacks of crispy eggplant , tangy tomato sauce, creamy mozzarella, and fragrant basil.

Say Goodbye to Soggy!

This recipe isn’t as intimidating as it looks. while it requires a bit of your attention with layering and baking, it's rated a medium difficulty.

You'll need around 30 minutes for prep, 35 for cooking, and a cheeky 5 minute rest. this recipe yields about 4 servings.

It's not italian fried eggplant , but it's pretty damn close and way healthier.

Why You'll Love It, Honestly

One of the best things? this recipe is a sneaky way to get your veggies in! eggplant is packed with antioxidants.

This crispy eggplant parm makes a special weeknight meal or would be brilliant for a dinner party. it’s different, impressive, and everyone will be raving about your good eggplant recipes .

Ready to get cracking? Here’s what you'll need...

Alright, let's dive into the aubergine, eh? eggplant, if you're american! we're gonna create a banger recipe for a modern take on eggplant parmigiana.

Forget the soggy casserole. think crispy, stacked deliciousness. so, before we start cooking up a storm, let’s gather our bits and bobs.

Ingredients & Equipment For The Best Eggplant Recipes

It sounds intimidating, but is not. Seriously. You got this.

Main Ingredients

Time to get those ingredients together.

Eggplant: 2 medium ( 1 lb / 450g each). Look for firm, shiny skin.
Kosher salt: 1 tablespoon.
All-purpose flour: 1 cup ( 120g ).
Eggs: 2 , large and beaten.
Panko breadcrumbs: 1 cup ( 80g ).
Parmesan cheese: ½ cup grated ( 50g ). Aim for the real deal!
Olive oil: ¼ cup.

For the sauce, you will need:

Olive oil: 1 tablespoon
Garlic: 2 cloves, minced.
Crushed tomatoes: 1 (28 ounce / 794g) can
Dried oregano: 1 teaspoon.
Dried basil: ½ teaspoon.
Red pepper flakes: ¼ teaspoon (optional).
Salt and pepper to taste.

Finally, we need:

Fresh mozzarella: 8 ounces ( 225g ), sliced.
Fresh basil: ¼ cup, chopped.

Seasoning Notes

These herbs? Essential!

Oregano and basil are the backbone. Don't skip 'em.
Red pepper flakes? Adds a tiny kick. I reckon you will like this Italian Fried Eggplant .
No fresh basil? Dried works, but fresh is best, innit?

Equipment Needed

Don't need the whole kitchen sink for this one.

Baking sheets.
Wire rack.
Shallow dishes.
Large skillet.
Oven.

If you haven't got a wire rack, don't worry, use a plate. if you want to know how to air fry eggplant and do air-fried eggplant recipes , you're more than welcome to, but this recipe involves an oven.

I prefer the taste.

I remember the first time i tried to make something similar. oh my gosh! i completely forgot to salt the eggplant.

It was like eating a sponge soaked in sadness. learn from my mistakes! salting beforehand is key.

Now that you have these Good Eggplant Recipes ingredients, you are only a few steps away from making Crispy Eggplant Parmesan Air Fryer . So get up and start cooking!

Right, let's get stuck in and chat about making crispy baked eggplant parmigiana stacks . honestly, these are miles better than the usual heavy version.

Plus, it's a tasty way to enjoy good eggplant recipes .

Prep Steps: Aubergine Army Assembly!

First, the essential mise en place . slice two medium eggplants into 1/4 inch rounds, then salt them. this draws out the moisture.

Let the eggplant sweat it out for about 30 minutes. pat 'em dry; nobody likes soggy eggplant. you can prepare all the other ingredients while the eggplant is sweating it out!.

We're gonna use flour, eggs and panko for breading, crushed tomatoes for the sauce, so get those bad boys organized.

Safety first, be careful using a knife.

step-by-step: Turning Aubergine into Gold

Right, time to get our hands dirty and make the eggplant sing!

Sweat it Out: Salt your eggplant rounds and chill out for 30 minutes. Then, pat dry.
Sauce It Up: Sauté minced garlic in olive oil, then stir in a 28-ounce can of crushed tomatoes, dried oregano, dried basil, salt, pepper, and a pinch of red pepper flakes (if you like it hot). Simmer for 15 minutes.
Breading Station: Set up three shallow dishes: flour, beaten eggs, and panko breadcrumbs mixed with Parmesan cheese.
Coat 'em: Dip each eggplant slice in flour, then egg, then the panko mix.
Bake it!: Bake the breaded eggplant on baking sheets at 400° F ( 200° C) for about 20 minutes , flipping halfway.
Stack Attack: On a baking sheet, stack eggplant, tomato sauce, mozzarella, and basil.
Melty Goodness: Bake the stacks at 375° F ( 190° C) until the cheese melts, about 15 minutes.

Visual cues for doneness? The eggplant should be golden brown and crispy, and the mozzarella should be bubbly.

Pro Tips: Level Up Your Eggplant Game

Listen up, this is where the magic happens!

The Panko Secret: Panko breadcrumbs are the bomb! They make it so crispy . Honestly, it makes all the difference.
Not Soggy, Please! The biggest mistake ? Skipping the salting step! It leads to soggy Italian fried eggplant .
make-ahead: You can bread the eggplant ahead of time and store it in the fridge. Baking is easy, quick and easy egg plant recipes make it such a great weeknight option.

Honestly, i've had so many soggy eggplant recipes that this baked version is a revelation. if you're after some air-fried eggplant recipes , then you might be into how to air fry eggplant this recipe works great in the crispy eggplant parmesan air fryer .

It's also good for making sliced eggplant recipes . give it a go, you won't regret it! so, next time you are racking your brain looking for things to do with eggplant , try this.

It will quickly become a favourite.

Alright, so you're stoked to try my crispy baked eggplant parmigiana stacks ? ace! before you jump in, let's go through a few bits and bobs to make sure it's a smashing success.

Honestly, these eggplant recipes are easier than you think, but a few tweaks can really elevate the dish. think of it like adding a pinch of sea salt to caramel makes all the difference!

Recipe Notes: Your Questions, Answered!

Serving it Up Just Right!

Plating and presentation can be a right laugh. to make it look extra swanky, try stacking the italian fried eggplant on individual plates.

Drizzle with a bit of extra virgin olive oil. garnish with a sprig of basil. boom! for sides, a simple rocket salad is a winner.

A glass of crisp pinot grigio always goes down well, too. it cuts through the richness perfectly.

How To Store Your Amazing Eggplant

Refrigeration is key. pop any leftovers in an airtight container, it'll happily sit in the fridge for 3-4 days. for freezing , well.

.. honestly, this dish is best fresh. but, if you must , freeze the baked eggplant slices separately before assembling. it can be reheated in the oven at 180° c ( 350° f) until heated through.

However, note that it won't be quite as crispy eggplant parmesan air fryer perfect!

Mix It Up! Variations on a Theme

Fancy a change? for a dietary adaptation , you could easily make this gluten-free. just use gluten-free flour and breadcrumbs.

Simple as that! seasonally, seasonal ingredient swaps can add an extra layer of yum. in the summer, try grilling the sliced eggplant recipes instead of baking them.

Or roast some good eggplant recipes with seasonal squash.

Nutrition Info Quick Look

This dish, on average, packs around 450 calories per serving. you get a good hit of protein (around 25g). there's also a decent amount of fibre (around 5g) thanks to the eggplant and tomatoes.

I am confident you would find easy egg plant recipes online if you wanted to swap out ingredients with lower calories.

Remember, this is just a rough guide! the key health benefits mainly come from the veggies and protein.

Honestly, eggplant recipes in air fryer and regular ovens will give you that satisfaction. experiment to find what you prefer.

air-fried eggplant recipes are a thing now. things to do with eggplant are endless.

So, what are you waiting for? Get your pinny on, get cooking, and show me what you’ve made!

Frequently Asked Questions

Why do I need to salt the eggplant before cooking it in this Crispy Baked Eggplant Parmigiana Stacks recipe?

Salting the eggplant is crucial! It draws out excess moisture, which prevents your eggplant from becoming soggy during baking. Think of it like giving the eggplant a little spa day to release all its stress (and water!). This results in a much crispier and more delicious final product.

It's a tip worth following, like knowing to put the milk in after the tea - it makes all the difference!

Can I make these eggplant recipes ahead of time?

You can definitely prep parts of this dish in advance. The tomato sauce can be made a day or two ahead and stored in the refrigerator. You can also bread the eggplant ahead of time, but it's best to bake it as close to serving time as possible for maximum crispiness.

Assembling the stacks in advance is not recommended as it may make the eggplant soggy. Consider the sauce your trusty sidekick ready to go when you need it!

What can I substitute for panko breadcrumbs if I don't have any on hand?

No panko, no problem! Regular breadcrumbs will work just fine, although the texture won't be quite as light and crispy. You could also use crushed crackers, like Ritz or even slightly stale cornflakes for a bit of extra crunch.

Think of it as your chance to get creative like a contestant on "The Great British Baking Show" adapting to a sudden ingredient shortage.

How do I store leftover Crispy Baked Eggplant Parmigiana Stacks?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind that the eggplant will lose some of its crispiness as it sits. To reheat, bake in a preheated oven at 350°F (175°C) until warmed through and the cheese is melted.

A quick zap in the microwave works in a pinch, but you sacrifice that lovely crispy texture we worked so hard for.

Is this Crispy Baked Eggplant Parmigiana Stack recipe healthy?

This recipe is a more moderate option compared to the classic fried version. Baking the eggplant instead of frying it significantly reduces the fat content. It also contains a good source of protein from the mozzarella and Parmesan cheese, and fiber from the eggplant and tomatoes.

To make it even healthier, use part skim mozzarella and whole wheat breadcrumbs. It's all about balance, innit?

Can I make this eggplant parmigiana vegan?

Absolutely! For a vegan version, substitute the mozzarella with a good quality plant based mozzarella alternative. To replace the egg wash, use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes to thicken).

Ensure the Parmesan cheese you are using in the breadcrumb mixture is also plant based. With a few clever swaps, everyone can enjoy this tasty dish!