I am a big fan of eggplant parmesan but sometimes I like to change up the presentation. The other day I made these easy stacks instead of my usual huge casserole. I baked breaded eggplant until crispy, then stacked it with fresh mozzarella and fresh tomato sauce. The result were these totally delicious eggplant stacks that were our main course with a salad on the side. They would also work great as an appetizer. With the weather turning chillier these would made a great weeknight meal for your family and friends!
Baked Eggplant Mozzarella Stacks
1 large eggplant, cut into 1/2-inch thick slices
2 eggs lightly beaten
1 cup flour
1 cup, or more, Panko breadcrumbs
1/2 pound fresh mozzarella cheese, thinly sliced
1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
2. Set up your breading station as follows: one low shallow plate of flour, a bowl of lightly beaten eggs, a low shallow plate of breadcrumbs. Dredge each eggplant slices first through the flour, then the eggs, then the breadcrumbs and place it on the baking sheet. Once all of the eggplant slices are ready drizzle them with olive oil and sprinkle with a touch of salt. Bake them for 20 minutes, then flip them over and bake for an additional 20 minutes until both sides or light brown and crispy.
3. Remove the baking sheet from the oven and reduce the heat to 350 degrees F. When the eggplant is cool enough to touch make the stacks in a baking dish by placing a slice of cheese on top of 1/3 of the slices, then top the cheese with some marinara sauce. Add a second slice of eggplant, top it with cheese and marinara. Then add a final slice of eggplant, slice of cheese, and marinara sauce. Place the dish in the oven for five minutes, or until the cheese has just melted. Serve warm!