Baked Eggplant Parmesan Stacks
Try these decadent Baked Eggplant Parmesan Stacks. Roasted eggplant coated in toasted gluten free breadcrumbs, stuffed with melted cheese and smothered in a delicious marinara.
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 9x13 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.