Looking for a fresh take on the classic Italian comfort food that won’t leave you feeling weighed down? I know the struggle of wanting something warm and satisfying for dinner without dealing with all the breading and frying that traditional eggplant parmesan requires. After countless kitchen experiments (and a few memorable mishaps), I’ve finally cracked the code with these eggplant parmesan stacks.
These stacks deliver all the flavor you love – layers of tender eggplant, rich marinara, and melty cheese – but in a lighter, more modern way that’s perfect for busy weeknight dinners or casual weekend gatherings with friends.
Why You’ll Love These Eggplant Parmesan Stacks
- Easy assembly – Instead of layering in a big casserole, these individual stacks are simple to put together and look great on the plate – perfect for serving guests or family dinner.
- Crispy texture – Using panko breadcrumbs and a quick bake in the oven gives you perfectly crispy eggplant rounds that stay crunchy even under the sauce and cheese.
- Basic ingredients – You only need a handful of everyday ingredients you can find at any grocery store – eggplant, breadcrumbs, eggs, and cheese are the main stars here.
- Vegetarian-friendly – This meatless main dish is so satisfying and cheese-loaded that even meat lovers won’t miss the meat.
- Make-ahead friendly – You can bread the eggplant slices earlier in the day and keep them ready in the fridge until you’re ready to assemble and bake.
What Kind of Eggplant Should I Use?
For eggplant parmesan, you’ll want to look for Italian or Globe eggplants – those big, dark purple ones you commonly see at the grocery store. When selecting your eggplants, pick ones that feel heavy for their size and have smooth, shiny skin without any soft spots or blemishes. The best eggplants will feel firm when you give them a gentle squeeze, and smaller ones tend to be less bitter than larger ones. If you’re shopping in summer, you might also find Japanese eggplants, which are longer and thinner – these can work too, though you’ll need more of them since they’re smaller. Just remember to salt your eggplant slices before cooking, as this helps draw out excess moisture and any bitter flavors.
Options for Substitutions
Need to switch things up with this eggplant parm? Here are some helpful substitutions you can try:
- Eggplant: While eggplant is really the star here, you can use thick-sliced zucchini or portobello mushrooms instead. Just note that these alternatives will release more water during cooking, so pat them extra dry before breading.
- Panko breadcrumbs: Regular breadcrumbs work fine here, or try crushed pork rinds for a low-carb option. You could also use gluten-free breadcrumbs – just make sure they’re well-seasoned.
- Mozzarella cheese: Fresh mozzarella can replace pre-sliced, but drain it well and pat it dry first. Provolone or fontina make good substitutes too, as they melt nicely and have a similar mild flavor.
- Parmesan cheese: Pecorino Romano or Grana Padano work great in place of Parmesan. They’re both hard Italian cheeses with that same salty kick.
- Eggs: For a vegan version, try using a mixture of plant milk and cornstarch (¼ cup milk + 1 tablespoon cornstarch per egg), or use a commercial egg replacer.
- Jarred tomato sauce: Any marinara sauce works here, or make your own with canned crushed tomatoes, garlic, and Italian herbs. Just cook it down until it’s nice and thick.
Watch Out for These Mistakes While Cooking
The biggest mistake when making eggplant parmesan stacks is skipping the salting step – taking 30 minutes to salt and drain your eggplant slices removes excess moisture and bitterness, ensuring crispy rather than soggy results. A common error is overcrowding the baking sheet when cooking the breaded eggplant, which leads to steaming instead of browning – make sure to leave space between each slice so they can get properly golden and crispy. To prevent your stacks from becoming a melted mess, let each layer of eggplant cool slightly before adding sauce and cheese, and don’t overdo it with the sauce – a thin layer is all you need since eggplant releases moisture while cooking. For the crunchiest exterior, spray your breaded eggplant slices generously with cooking spray before baking, and flip them halfway through cooking time to ensure even browning on both sides.
What to Serve With Eggplant Parmesan?
Since eggplant parmesan is rich and cheesy, it pairs really well with light, fresh sides that can balance out the meal. A simple arugula salad dressed with lemon and olive oil makes a perfect partner, cutting through the richness of the dish. For a more filling dinner, serve it alongside some al dente spaghetti or angel hair pasta tossed with a bit of olive oil and garlic. If you’re looking to add some extra veggies to your plate, roasted broccoli or sautéed green beans work great – just finish them with a squeeze of lemon to keep things bright and fresh.
Storage Instructions
Keep Fresh: These tasty eggplant parmesan stacks will stay good in the fridge for up to 3 days when stored in an airtight container. The breading might soften a bit over time, but the flavor just gets better as the ingredients meld together!
Freeze: Want to make these ahead? You can freeze the assembled stacks before or after baking. Just wrap them well in foil and place in a freezer-safe container – they’ll keep for up to 2 months. Pro tip: freeze them individually on a baking sheet first, then wrap them up – this makes it easier to grab just what you need.
Reheat: To bring back that crispy exterior, pop them in the oven at 350°F for about 15-20 minutes if refrigerated, or 30-35 minutes if frozen (thaw overnight first for best results). The microwave works too, but the breading won’t be as crispy. A quick stint under the broiler can help crisp things up!
| Preparation Time | 15-25 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 45-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2000-2200
- Protein: 100-120 g
- Fat: 120-140 g
- Carbohydrates: 190-210 g
Ingredients
- 2 big eggplants, cut into 1/2-inch slices
- 1 teaspoon salt to remove moisture from eggplant
- A pinch of salt and pepper to season
- 4 eggs
- 4 cups panko breadcrumbs
- Cooking spray
- 1 (24 oz) jar of traditional-style tomato sauce
- 2 (8 oz) packs of mozzarella cheese, thinly sliced
- 1 cup grated parmesan cheese
Step 1: Prepare the Eggplant
Preheat your oven to 425 degrees F (220 degrees C).
Begin by slicing the eggplant into rounds.
Sprinkle both sides of the eggplant rounds generously with salt, place them on a baking sheet, and let them sit for 15 minutes to draw out moisture.
After that time, use paper towels to blot moisture from each side of the eggplant slices, and sprinkle lightly with salt and pepper for seasoning.
Step 2: Coat the Eggplant Slices
In a shallow bowl, whisk the eggs until well beaten.
In a separate bowl, place the panko bread crumbs.
Dip each side of the eggplant slices in the whisked eggs, ensuring they are well-coated, then press them into the panko crumbs to cover both sides.
Arrange the coated slices on a cooling rack placed on a baking sheet to allow for even air circulation during baking.
Step 3: Bake the Eggplant
Generously spray the tops of the eggplant slices with cooking spray.
Bake in the preheated oven for 8 minutes.
Carefully turn each slice over, spray the other side with cooking spray, and bake for an additional 8 to 10 minutes.
Remove from the oven and let the slices cool slightly.
Step 4: Lower Oven Temperature and Assemble Stacks
Reduce the oven temperature to 350 degrees F (175 degrees C).
To begin assembling the stacks, cover a baking sheet with parchment paper.
Place a large slice of eggplant on the parchment paper, then top it with a spoonful of Ragu® Old World Style® Traditional Sauce and a slice of mozzarella cheese.
Add another slice of eggplant on top and repeat the layering process until each stack contains about 5 or 6 slices.
Finish each stack with a generous layer of parmesan cheese.
Step 5: Bake and Serve
Bake the eggplant stacks in the oven until the cheese has melted, about 10 to 15 minutes.
Carefully remove them from the oven and let them cool for a few minutes to set.
Serve the stacks warm, and enjoy this flavorful eggplant dish!
