Eggplant Parmesan Stacks

Eggplant Parmesan is a cherished dish with roots deeply embedded in Italian cuisine, known for its comforting blend of flavors and textures. This rendition of Eggplant Parmesan Stacks elevates the classic by focusing on the architectural presentation, layering crispy, breadcrumb-coated eggplant slices with a vibrant, homemade marinara sauce and a blend of cheeses, including mozzarella and Parmesan. The secret to its uniqueness lies in the infusion of unexpected spices into the sauce and the addition of a crispy Parmesan tuile between layers, adding a playful texture. This dish is designed to delight the senses with its aromatic blend of herbs, the visually appealing stack format, and the satisfying interplay of textures.


Serving Size

  • Serves 4

Grocery Items Needed

  • 2 medium Eggplants, sliced into 1/2 inch rounds
  • 2 cups Bread Crumbs, preferably Italian seasoned
  • 1 cup All-Purpose Flour
  • 3 Large Eggs, beaten
  • 2 cups Marinara Sauce, homemade or high-quality store-bought
  • 1 cup Mozzarella Cheese, shredded
  • 1/2 cup Parmesan Cheese, grated
  • 1/4 cup Fresh Basil, chopped
  • 1/2 teaspoon Red Pepper Flakes (optional)
  • 2 cups Canola Oil, for frying
  • Salt and Pepper, to taste


  1. Begin by preparing the eggplant. Season each slice with salt and let them sit for about 20 minutes to draw out moisture. Pat dry with paper towels.
  2. Set up a dredging station with three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs.
  3. Heat the canola oil in a large skillet over medium-high heat.
  4. Dredge each eggplant slice first in the flour, then dip into the beaten eggs, and finally coat with breadcrumbs.
  5. Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Place on a paper towel-lined plate to drain excess oil.
  6. Preheat the oven to 375°F (190°C).
  7. In a baking dish, start assembling the stacks by placing a spoonful of marinara on the bottom, followed by an eggplant slice, a sprinkle of mozzarella and Parmesan cheeses, and a bit of basil. Repeat the layers, finishing with cheese on top.
  8. Bake for 20-25 minutes, or until the cheese is bubbly and golden.
  9. Garnish with fresh basil and a sprinkle of red pepper flakes before serving.

Expert Tips

  • For an extra crispiness, let the fried eggplant slices rest for a few minutes on a wire rack instead of paper towels. This prevents them from becoming soggy.
  • If you’re short on time, high-quality store-bought marinara sauce can be a great substitute, but consider enhancing it with fresh herbs for a homemade touch.
  • The addition of a Parmesan tuile between layers adds a sophisticated twist. Simply bake small heaps of grated Parmesan on a baking sheet at 400°F (204°C) until golden and crisp, then cool.

Serving Suggestions

Serve these Eggplant Parmesan Stacks with a side of garlic bread and a simple arugula salad dressed with olive oil and lemon juice for a perfectly balanced meal. The stacks are best enjoyed hot, allowing the cheese to stretch beautifully as you dive into each layer, offering a comforting and satisfying dining experience.

Nutrition Facts per Serving

  • Calories: 650
  • Fat: 35g
  • Carbohydrates: 58g
  • Protein: 28g
  • Sodium: 950mg
  • Sugar: 8g

Allergens: Egg, Wheat, Dairy

We hope you enjoy making and savoring these Eggplant Parmesan Stacks. Feel encouraged to share this recipe with friends and family, and don’t hesitate to experiment with your variations. Whether it’s trying different cheeses or adding unique layers, each modification makes this dish uniquely yours. Cooking is a journey, and every dish tells a story. Let this recipe be the start of your culinary adventure.

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