Crispy Eggplant Parmesan Stacks

Crispy Eggplant Parmesan Stacks

5
Heather T., Whipperberry 0

"Eggplant rounds are breaded and baked, then stacked and layered with Ragu® Old World Style® Traditional Sauce and mozzarella cheese, then baked again until hot and cheese has melted."

Ingredients 1 h {{adjustedServings}} servings 397 cals

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 49.9g
  • 16%
  • Protein:
  • 26.1 g
  • 52%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 1262 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Sprinkle both sides of eggplant rounds generously with salt; place on baking sheet for 15 minutes to draw out moisture. Use paper towels to blot moisture from each side of the eggplant slices. Sprinkle lightly with salt and pepper.
  3. Whisk eggs in a shallow bowl. Place panko bread crumbs in a second bowl. Dip each side of the eggplant slices in the whisked eggs, then press into the panko crumbs to coat each side. Place slices on a cooling rack on a baking sheet.
  4. Spray the tops of eggplant generously with cooking spray. Bake 8 minutes in preheated oven. Turn each slice, and spray the other side with cooking spray. Bake an additional 8 to 10 minutes. Remove from oven and let cool slightly.
  5. Reduce oven temperature to 350 degrees (175 degrees C).
  6. To make the stacks: Cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment. Top with a spoonful of Ragu(R) Old World Style(R) Traditional Sauce and a slice of mozzarella. Place another slice of eggplant on the first; repeat the layering process until you have about 5 or 6 slices in a stack. Top with a generous layer of parmesan cheese.
  7. Bake stacks until the cheese has melted, 10 to 15 minutes. Remove from oven and let cool for a few minutes. Serve warm.
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Reviews 5

  1. 7 Ratings

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MsIrisCooks
4/16/2014

Sorry, I can't judge the original recipe because I changed it. I don't use cooking spray. I use a basting brush and regular oil to coat the eggplants with. And I completely ignore the direction to salt the eggplants before hand. They haven't killed me yet, and they're not bitter to my taste. Other than that, it's a great recipe and you don't have to use prepared tomato sauce. Just some diced tomatoes will do.

stanbldr
3/7/2015

Great recipe. My wife and I enjoyed it immensely. I followed it as described in the recipe except I took the suggestion someone made and grilled it under the broiler before breading the eggplant slices. It seemed a better idea to do it that way. Other than that one change I did just what Heather suggested. I'm not a vegetarian so with the left over panko, beaten eggs, marinara sauce and some boneless chicken thighs I made some Chicken Parmesan to go with the eggplant. I breaded the chicken thighs, and sauteed them in some olive oil 3 minutes on each side. Then placed them in the marinara sauce that was left over in the other saute pan and put the saute pan in the oven with the eggplant, when there was 15 minutes left to cook. Can't wait until tomorrow to finish the leftovers.

theonewhogiggles
1/8/2015

This recipe was great! A