Eggplant is by far one of my favorite vegetables. When roasted it can really melt in your mouth. One of the most satisfying meals in my opinion is Eggplant Parmesan. Roasted Eggplant with a crunchy crust, melted cheese, and smothered in a sweet marinara. Yum! I wanted this Baked Eggplant Parmesan Stacks recipe to be a healthy, non dairy version that still is full of flavor. So I chose to bake it instead of frying it. The key is to toast the breadcrumbs first so you still get the crunch. I made this recipe from a version I found on Gimme Some Oven. This recipe will have you dancing in your kitchen. It is that good!
Tips For Making the Baked Eggplant Parmesan Stacks
Eggplant
I find that sweating your eggplant is very helpful. Not only does it take the bitterness out but it also makes it less tough. You don’t have to do it but I do think if you have the extra time it’s worth it.
Cut your eggplant evenly into 1/2 inch rounds so they will roast evenly.
If you are going to sweat your eggplant graciously salt your rounds on both sides. Add them to a large sheet pan and let them sweat for 1 hour. You will be amazed at how much water comes out!
Once they are done sweating wash them off under cold water. You don’t want to eat any left on salt. Pat dry with a towel or paper towel.
Breadcrumbs
I really like toasting the breadcrumbs. You can still get that nice toasty crunch without having to fry the whole eggplant. This is a little healthier for you and it also doesn’t leave the eggplant soggy.
Heat up a saute pan, add in your butter, once it has melted on low heat mix in your breadcrumbs and seasonings. To make this dairy free I used earth balance butter and instead of adding grated parmesan cheese to the breadcrumbs I add nutritional yeast. Saute on medium until your breadcrumbs are toasty brown.
Egg wash
The egg wash is going to be the binder that keeps the breading on. I would use 2 eggs and 1/4 cup of water mixed well. I have also used just egg whites from a box.
If you are vegan you can use an egg substitute like just egg or even use almond milk to coat them.
Marinara
I use a jarred marinara sauce and then I doctor it up with my https://jessdeliciousliving.com/doctor-up-your-marinara-sauce/. If you don’t have time you can definitely use it straight from the jar.
Assembly
Whenever I bread anything I find it easiest to make and assembly line to avoid mess. Start with your eggplant on your left. Then have your egg wash, bread crumbs and large sheet pan lined up.
Dip your eggplant into the egg wash fully coating it. Now dip it into your breadcrumb mix. Press down gently on the eggplant to make sure it sticks to all of it. Do this to all of the eggplant rounds placing them evenly next to one another. Bake for 20 minutes or until the are soft and tender.
Now take a 9 X 13 baking pan and cover the bottom in marinara. I wouldn’t do this if you want them to be a little crunchier. Evenly match up 3 rounds similar in size. Take the bottom round put some marinara on it, add some shredded cheese and place another round on top. Do this again and place your third eggplant round on top. Set it in the pan. Once you have done this to all your eggplant. Cover them all with the remaining marinara and bake for another 15 minutes or until the cheese has melted.
When its finished you can remove from pan and garnish with fresh chopped basil and extra cheese if you want.
Baked Eggplant Parmesan Stacks
Ingredients
- 2 Eggplants Sliced into 1/2 inch thick rounds
- Salt
- 2 Cups Panko Breadcrumbs I used gluten free Aleias
- 2 Tbsp Italian Seasoning
- 1 Tbsp Garlic Powder
- 1/4 Cup Nutritional Yeast
- 1 Tsp Smoked Paprika
- 1 Tbsp Butter I used Earth Balance Plant Based Butter
- 2 Eggs Beaten with 1/4 cup water added to it.
- 32 Oz Jar Marinara I use my Doctor Up Your Marinara recipe for the sauce.
- 2 Cups Shredded Mozzarella Cheese I used Daiya Mozzarella Shreds
- 1 Cup Basil Shredded
Instructions
- Slice the eggplant into 1/2 inch slices. Sweat eggplant by taking a large sheet pan and placing the eggplant rounds on the sheet in an even layer. Generously coat with salt on both sides. Let the eggplant sit and sweat for 1 hour to remove extra water. After a hour, rinse the rounds with cold water to remove all the salt and then pat it down really well with paper towel until dry.
- In a saute pan melt 1 tbsp of butter. Add in breadcrumbs when butter is melted.
- Add in the other seasonings and stir until the breadcrumbs start to turn golden.
- Remove and add to a shallow container.
- Preheat oven to 425 degrees.
- Take 2 eggs and 1/4 cup water and whisk together.
- Take a large sheet pan and make an assembly line. Eggplant, Egg Wash, Breadcrumbs, Sheet Pan.
- Take eggplant and submerge it into the egg wash.
- Next dip it in the breadcrumb mixture fully covering eggplant rounds on both sides.
- Place it on sheet pan. Do this with all the eggplant.
- Put it in the oven and roast for 20 minutes or until soft.
- While the eggplant is roasting start making your marinara if you are using my doctor up your marinara recipe.
- Once you have removed the eggplant start by assembling your stacks.
- In a 9×13 baking dish put a thin layer of your marinara down. If you want to keep the eggplant crispy I would skip this step.
- Next lay your eggplant down. Cover each round with some sauce and sprinkle with cheese. Put another eggplant round on top of it similar in size. Continue doing this until you have a stack of 3. Top with more marinara and put them in the oven for another 15 minutes or until the cheese has melted.
- Take them out of the oven when they are finished and garnish with fresh basil.