Print

Crispy Eggplant Parmesan Stacks Recipe Easy Homemade Stacks with Fresh Mozzarella

crispy eggplant parmesan stacks - featured image
Print Recipe

These crispy eggplant parmesan stacks combine perfectly golden, crunchy eggplant slices with fresh mozzarella and tangy marinara sauce for a comforting and fuss-free meal. Ready in under 45 minutes, they are perfect for busy weeknights or entertaining guests.

Ingredients

Scale
  • 2 medium-sized eggplants (6–8 inches long, firm and glossy)
  • Salt (for drawing out bitterness)
  • 1 cup (120 grams) all-purpose flour
  • 2 large eggs, beaten (room temperature)
  • 1 ½ cups (150 grams) Italian-style breadcrumbs
  • ½ cup (50 grams) grated Parmesan cheese
  • 8 ounces (225 grams) fresh mozzarella cheese, sliced about ¼ inch thick
  • 1 ½ cups (350 ml) marinara sauce
  • A handful of fresh basil leaves
  • Olive oil (for frying)
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder

Instructions

  1. Slice the eggplants into ½-inch (1.25 cm) thick rounds. Lay them out on a wire rack or paper towels, sprinkle both sides generously with salt, and let sit for 15 minutes to draw out bitterness and excess moisture. Pat dry thoroughly.
  2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan, black pepper, and garlic powder. Mix the breadcrumb mixture well.
  3. Coat each eggplant slice first in flour, shaking off excess, then dip in egg, and finally press into the breadcrumb mixture. Set aside on a plate.
  4. Pour about ¼ inch (6 mm) of olive oil into a large skillet and heat over medium-high until shimmering but not smoking (around 350°F/175°C). Fry the slices in batches, 3–4 at a time, for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
  5. On a baking sheet, assemble stacks by layering one fried eggplant slice, a tablespoon of marinara sauce, a slice of fresh mozzarella, and a basil leaf. Repeat to build 3-4 layers, finishing with a sprinkle of Parmesan on top.
  6. Bake the stacks in a preheated oven at 375°F (190°C) for 8-10 minutes until the mozzarella melts and the sauce bubbles. Watch carefully to avoid browning the cheese too much.
  7. Serve warm, garnished with extra fresh basil and a drizzle of olive oil if desired.

Notes

Salting the eggplant slices for 15 minutes is essential to remove bitterness and moisture, ensuring crispiness. Maintain oil temperature around 350°F (175°C) for best frying results. Baking the eggplant slices instead of frying is a lighter alternative but results in less crispiness. Assemble stacks while eggplant is warm to help cheese melt nicely. Reheat leftovers in the oven to restore crispness.

Nutrition

Keywords: eggplant parmesan, crispy eggplant, fresh mozzarella, easy dinner, vegetarian, Italian recipe, homemade stacks

Find it online: https://shimmersnack.com/crispy-eggplant-parmesan-stacks-recipe-easy-homemade-stacks-with-fresh-mozzarella/