Crispy Eggplant Parmesan Stacks

Crispy Eggplant Parmesan Stacks

2 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Recipe by  Heather T., Whipperberry

“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.”

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Ingredients

Adjust Servings

Original recipe yields 9 servings

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Directions

  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® Old World Style® 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 (2)

Rate This Recipe
StefanieG
0

StefanieG

It took WAAAAAAY longer to cook these eggplant slices than the recipe calls for...like a full 30 to 45 minutes longer. It took nearly an hour in the oven to get the eggplant slices tender enough to eat, and I bought ripe eggplant. Other than all the extra time it took, this dish was very good.

MsIrisCooks
0

MsIrisCooks

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.

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Nutrition

Amount Per Serving (9 total)

  • Calories
  • 397 cal
  • 20%
  • Fat
  • 16 g
  • 25%
  • Carbs
  • 49.9 g
  • 16%
  • Protein
  • 26.1 g
  • 52%
  • Cholesterol
  • 134 mg
  • 45%
  • Sodium
  • 1305 mg
  • 52%

Based on a 2,000 calorie diet

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No-Frying Eggplant Parmesan

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