Eggplant Parmesan Stacks
directions

EGGPLANT
Cooking spray
1 – 2 medium eggplant (approximately 1 pound), cut into 12-14 1/2-inch slices
1/2 cup all-purpose flour
salt and freshly ground black pepper, to taste
3 large eggs, beaten
1 cup freshly grated Parmesan cheese
1/3 cup Italian-style breadcrumbs
1/3 cup panko

TO FINISH
Oil or cooking spray for baking dish
8 ounces fresh mozzarella, cut into 8-10 thin slices
Sendik’s Homemade Marinara Sauce
Fresh basil sprigs
Freshly grated Parmesan cheese, for serving


directions

EGGPLANT: 

Preheat oven to 375 degrees. Prepare a non-stick baking sheet by spraying it with cooking spray. Set aside.

Place all-purpose flour on a plate and season with salt and black pepper. Place eggs in a small bowl and season with salt and pepper. Combine Parmesan cheese, breadcrumbs and panko in another bowl.

Dredge eggplant slices in flour. Dip in beaten egg, then coat with breadcrumb mixture. Place on prepared baking sheet.

Bake for 12-15 minutes. Flip eggplant slices and bake an additional 10-12 minutes or until both sides are golden and eggplant is tender.

TO FINISH: 

Prepare a baking dish with oil or cooking spray.

Set four of the largest eggplant rounds in the baking dish. Place a piece of cheese on each of the rounds, followed by another eggplant round, another piece of cheese, eggplant round, ending with cheese on the top. 

Cover loosely with aluminum foil and bake 10-15 minutes or until cheese has melted.

Top with marinara sauce. Sprinkle with additional parmesan cheese and garnish with fresh basil sprigs. Serve with a crusty bread a nice glass of red wine.

Enjoy!