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RECIPES

Crispy Eggplant Parmesan Stacks

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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:

  1. 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.
  2. 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.
  3. 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.
  4. 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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