Description

A lighter, baked alternative to traditional fried eggplant parmesan, featuring crispy panko-crusted eggplant rounds layered with marinara and melted cheese. This vegetarian main course is designed for easy weeknight preparation with minimal cleanup.

Ingredients

Scale

1 large eggplant (approx. 1.5 lbs / 680g), sliced into 1/2-inch rounds
1.5 cups panko breadcrumbs (150g)
0.5 cup grated parmesan cheese (50g)
2 large eggs
0.5 cup all-purpose flour (60g)
2 cups marinara sauce (480ml)
2 cups shredded low-moisture mozzarella cheese (225g)
3 tbsp olive oil
1 tsp dried oregano
1 tsp garlic powder
Salt and black pepper to taste
Splash of milk (optional, for egg wash)

Instructions

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
Slice the eggplant into 1/2-inch rounds. Sprinkle both sides generously with salt and let sit for 20 minutes to draw out moisture and bitterness.
Rinse the eggplant slices under cold water and pat them very dry with paper towels. Ensure they are completely dry to prevent soggy breadcrumbs.
Set up a breading station with three shallow bowls: Bowl 1 contains flour with a pinch of salt; Bowl 2 contains beaten eggs with a splash of milk; Bowl 3 contains panko mixed with parmesan, oregano, garlic powder, and black pepper.
Dredge each eggplant slice in flour, dip in egg wash, and press firmly into the breadcrumb mixture to coat evenly.
Place breaded slices on the prepared baking sheets. Lightly spray or brush the tops with olive oil.
Bake for 15 minutes until the breadcrumbs are golden and crisp.
Reduce oven temperature to 375°F (190°C). Spoon a tablespoon of marinara sauce over each eggplant round and top with shredded mozzarella.
Return to the oven and bake for another 10-12 minutes until the cheese is bubbly and melted.
Switch to broil for 1-2 minutes to brown the cheese spots. Remove from oven and let cool for 5 minutes before serving.

Notes

Salting and drying the eggplant is crucial for a crispy texture. Use low-moisture mozzarella to prevent sogginess. These stacks reheat best in a toaster oven or conventional oven at 350°F for 10 minutes; avoid the microwave. They do not freeze well due to texture changes in the eggplant.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 3 stacks per serving
Calories: 320
Sugar: 8
Sodium: 650
Fat: 16
Saturated Fat: 7
Carbohydrates: 28
Fiber: 6
Protein: 18

Keywords: eggplant parmesan, baked eggplant, vegetarian main course, crispy eggplant, meal prep, weeknight dinner, gluten-free option, healthy comfort food