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Amazing 4 Eggplant Parmesan Stack with Herbs

Eggplant Parmesan Stack with Herbs
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Enjoy this fresh take on classic Eggplant Parmesan, stacked high with layers of tender eggplant, savory tomato sauce, and fragrant herbs. It is a comforting Italian dinner that feels both traditional and light.

Ingredients

Scale
  • 2 medium eggplants, sliced into 1/2-inch rounds
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 1/2 cups seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and black pepper to taste
  • Olive oil, for frying
  • 24 ounces marinara sauce (your favorite recipe or store-bought)
  • 8 ounces fresh mozzarella cheese, sliced
  • 1/4 cup fresh basil leaves, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
  2. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/2 cup Parmesan, oregano, and basil.
  3. Season the eggplant slices lightly with salt and pepper.
  4. Dredge each eggplant slice first in the flour, shaking off excess. Dip into the egg, then press firmly into the breadcrumb mixture to coat completely.
  5. Heat about 1/4 inch of olive oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
  6. Spread a thin layer of marinara sauce in the bottom of the prepared baking dish.
  7. Arrange a single layer of fried eggplant slices over the sauce. Top with a spoonful of sauce and a few slices of fresh mozzarella.
  8. Repeat the layers: eggplant, sauce, mozzarella, until all ingredients are used, finishing with sauce and a sprinkle of extra Parmesan cheese.
  9. Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly browned.
  10. Let the stack rest for 5 minutes before serving. Garnish generously with fresh chopped basil.

Notes

  • For a lighter version, you can bake the breaded eggplant slices instead of frying them. Brush them lightly with oil before baking at 400°F (200°C) until golden.
  • Mei suggests using a homemade marinara sauce for the best flavor depth.
  • If you prefer a crispier edge, place a few extra mozzarella slices right on the edge of the layers.

Nutrition

Find it online: https://spoonsprout.com/eggplant-parmesan-stack-with-herbs-recipe/