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Crispy Eggplant Parmesan Stacks
Ingredients:
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 teaspoon salt (for drawing moisture out of eggplant)
- Pinch of salt and pepper to taste
- 4 eggs
- 4 cups panko bread crumbs
- Cooking spray
- 1 jar (24 ounces) RAGÚ® Old World Style® Traditional Sauce
- 2 packages (8 ounces each) mozzarella cheese, thinly sliced
- 1 cup grated parmesan cheese
Directions:
- Prep Eggplant:
- Preheat oven to 425 degrees F (220 degrees C).
- Sprinkle both sides of eggplant rounds generously with salt and place on a baking sheet for 15 minutes to draw out moisture. Blot the moisture from each side of the eggplant slices with paper towels and sprinkle lightly with salt and pepper.
- Breading:
- Whisk eggs in a shallow bowl and place panko bread crumbs in another bowl.
- Dip each eggplant slice first in the whisked eggs, then press into the panko crumbs to coat both sides.
- Place coated slices on a cooling rack on a baking sheet and spray the tops generously with cooking spray.
- Bake for 8 minutes, turn each slice, spray the other side with cooking spray, and bake for an additional 8 to 10 minutes. Remove from oven and let cool slightly.
- Assemble Stacks:
- Reduce oven temperature to 350 degrees F (175 degrees C).
- Cover a baking sheet with parchment paper. Start with a large slice of eggplant, top with a spoonful of sauce, and a slice of mozzarella. Repeat the layering with another slice of eggplant and continue until you have about 5 or 6 slices in a stack.
- Top the stack with a generous layer of parmesan cheese.
- Final Baking:
- Bake the stacks until the cheese has melted, about 10 to 15 minutes. Remove from oven and let cool for a few minutes before serving.
This recipe is both easy to follow and results in a delicious, crispy eggplant parmesan stack, perfect as a main course or a hearty side dish.
Would you also like a recipe for the bottom dish in the image, which seems to be stuffed eggplant slices?
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