Print

Crispy Parmesan Eggplant Stacks with Marinara

crispy parmesan eggplant stacks - featured image
Print Recipe

Quick, crispy eggplant stacks with a Parmesan crust and marinara sauce, perfect for a weeknight dinner or impressing guests. A happy accident that became a go-to recipe.

Ingredients

Scale
  • 2 medium eggplants
  • 1 cup finely grated Parmesan cheese
  • 1 ½ cups marinara sauce
  • 3 cloves garlic, minced
  • ¼ cup olive oil, plus more for drizzling
  • Fresh basil leaves, a handful
  • Salt and black pepper to taste
  • ½ teaspoon red pepper flakes (optional)

Instructions

  1. Slice the eggplants into ½-inch thick rounds (about 12-14 slices). Lay them on a paper towel-lined baking sheet and sprinkle both sides generously with salt. Let sit for 10 minutes, then pat dry with paper towels.
  2. While the eggplant rests, grate the Parmesan cheese very fine using a microplane or box grater. Measure out 1 cup.
  3. Place a large non-stick skillet over medium heat. Add 2 tablespoons of olive oil and let it warm until shimmering.
  4. Press one side of a dried eggplant slice firmly into the grated Parmesan to coat evenly. Place the slice cheese-side down in the hot skillet. Repeat with as many slices as fit without crowding (4-5). While the first side cooks, press the top side into more Parmesan. Cook for 3-4 minutes until deep golden brown and crispy. Flip carefully and cook the other side for 2-3 minutes. Transfer to a plate and repeat with remaining slices, adding more oil between batches as needed.
  5. In a small saucepan over low heat, warm the marinara with the minced garlic and optional red pepper flakes. Stir occasionally until hot.
  6. To assemble, place one crispy eggplant slice on a plate. Spoon a tablespoon of marinara over it. Top with another slice, then more sauce. Repeat until you have a stack of 3-4 slices. End with a slice on top and a final drizzle of sauce. Garnish with fresh basil leaves and a drizzle of olive oil.

Notes

Don’t skip salting the eggplant—it removes bitterness and helps the crust stick. Use medium heat to avoid burning the Parmesan. For best results, serve immediately while the crust is crispy. Leftovers can be reheated in an air fryer at 375°F for 3-4 minutes.

Nutrition

Keywords: eggplant stacks, crispy eggplant, Parmesan crust, marinara, quick dinner, vegetarian, gluten-free

Find it online: https://sunnysavory.com/crispy-parmesan-eggplant-stacks-with-marinara-recipe/