Love eggplant Parmesan but want a healthier option? Here’s the solution! You can make crispy eggplant Parmesan stacks easily by placing them on a baking grid over a sheet pan in your oven. This technique gives you that satisfying crunch without frying the eggplant in oil! For an even crispier texture, using a convection oven or an air fryer works wonders by circulating hot air.
Once they’re crispy, stack them up with a tasty ricotta mixture, plenty of gooey mozzarella cheese, and your homemade tomato sauce. We believe this recipe could become a new favorite!
What you will need for this recipe:
- Eggplant: Sliced eggplant serves as the main component for the stacks, providing a hearty base and a mild, earthy flavor.
- Eggs: Used as a binding agent, eggs help the panko crumbs adhere to the eggplant slices, creating a crispy coating when baked or fried.
- Panko Crumbs: These Japanese-style breadcrumbs are larger and crispier than regular breadcrumbs, contributing to the crispy texture of the parmesan stacks when combined with parmesan cheese.
- Parmesan Cheese: Adds a nutty, savory flavor to the stacks and combines with the panko crumbs to form a crispy outer layer when baked or fried.
- Garlic Granules: Enhances the overall flavor profile of the dish with its pungent, aromatic notes.
- Italian Seasoning: A blend of herbs like oregano, basil, thyme, and rosemary, this seasoning adds an Italian flair and depth of flavor to the dish.
- Ricotta Cheese: Provides a creamy and slightly tangy element when layered within the stacks, adding richness and complementing the other flavors.
- Sunday Sauce: Served as a topping or a layer between the stacks, it contributes a sweet-tartness and moisture to the dish, complementing the savory elements.
- Freshly grated Nutmeg: Adds warmth and depth of flavor, enhancing the overall taste profile with its aromatic and slightly sweet notes.
- Freshly grated Mozzarella: Adds a gooey, stretchy texture and mild flavor when melted on top of the stacks, providing a cheesy contrast to the crispy exterior.
Why make your own Sunday Sauce?
Making your own Sunday sauce for this recipe is a game-changer! When you create your own sauce from scratch, you get to control the flavors and ingredients. It’s all about that homemade taste that you just can’t replicate with store-bought versions. Plus, simmering your sauce slowly on the stove fills your home with irresistible aromas, making the whole cooking experience cozy and comforting. You can tailor the sauce to your preferences, adjusting the seasoning, thickness, and richness to complement your crispy eggplant Parmesan stacks perfectly. There’s something deeply satisfying about preparing a sauce from fresh tomatoes, herbs, and spices, infusing every bite of your dish with an authentic, homemade touch that’s undeniably delicious.
How do I make the eggplant crispy?
Who adores eggplant Parmesan, but doesn’t want to eat as much fried food? We have the dinner recipes answer for you! Crispy eggplant Parmesan stacks is easy to make in an air fryer or convection oven. By putting them on a baking grid the hot air will circulate and give them a crispy crunch!
Then just layer the eggplant stacks up with a ricotta mixture, lots of mozzarella cheese, and some homemade tomato sauce! We think this will be a new favorite eggplant Parmesan recipe. You won’t even have to salt and soak your eggplant slices! The only oil you will use is a little cooking spray.
After a short time in the oven, the eggplant get’s stacked up over some tomato sauce. We layer them with a ricotta mixture. The final touch is more tomato sauce and mozzarella. Use fresh mozzarella or freshly grated. Of course you will want to finish it off with a sprig of fresh basil on the plate. Feel free to drizzle some extra virgin olive oil over the top for flavor.
What is the nutritional value of eggplant?
Eggplant is considered a food with high nutritional value, especially with a large amount of fiber, vitamins, and minerals and very few calories. It is rich in iron and calcium. Eggplant therefore can improve circulation and nourish the brain. Want to learn about more about the nutritional value of eggplant? Read: 7 Surprising Health Benefits of Eggplants
What do I do with leftover Eggplant Parm?
- Make eggplant parm sandwiches! Just heat up the eggplant parm in the oven, toast up some hoagie rolls, and pile it high! This will be a big hit with the family!
- Store it in an air-tight container to re-heat for lunch later in the week. Will stay fresh for 3-4 days.
- Seal it in a zip-lock freezer bag and store it in the freezer for up to 3 months.
Equipment
- Cooking rack
- sheet pan
Ingredients
Ingredients:
Eggplant
- 2 medium eggplants unpeeled
- 1 ½ cups panko
- 1 tablespoon granulated garlic
- 2 tablespoons Italian seasoning
- ½ teaspoon salt
- 2 eggs
- 2 tablespoons half and half
Filling
- 1 cup whole milk ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup freshly grated mozzarella cheese
- 1 teaspoon granulated garlic
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
Bottom of the pan
- 2 cups tomato sauce
- 1 cup shredded mozzarella
Instructions
- Preheat the oven to 350 degrees
- Slice the eggplant into 1/8 inch slices
- Mix the panko, granulated garlic, Italian seasoning and salt in a shallow pan. Whisk the eggs and half and half in another shallow pan. Prepare 2 half sheet pans. I like to use drying racks but lining with foil will work.
- Dip both sides of the eggplant in the egg mixture. Dredge the coated eggplant in the panko mixture. Place each piece of eggplant on the sheet pan. When all pieces are coated bake at 350 for 12 minutes. Flip the pieces and bake for 12 more minutes.
- While the eggplant is in the oven, mix together all of the filling ingredients. Pour the tomato sauce into a 9 x 13 inch pan. Divide the baked eggplant into stacks of three pieces. Try to keep the pieces equal in size together. Sprinkle half of the shredded mozzarella on to the tomato sauce. Place one round from each of the eggplant stacks onto the mozzarella. Place 1 tablespoon of the filling onto each eggplant piece. Place one round from each of the eggplant stacks onto the filling. And gently press down. Place 1 tablespoon of the filling onto each eggplant piece. Top each stack with the remaining eggplant and gently press. Top with the remaining shredded mozzarella.
- Bake at 350 for 25 minutes, or until bubbly and golden!
Video
Nutrition
Give these other Italian recipes a try!
- Cheesy No-Boil Lasagna with Italian Sausage and Spinach
- Italian Meatballs
- Baked Italian Sausage Pasta
Can I make this Gluten Free?
Yes! You can use gluten free panko to make this recipe!
Can I make this Vegan?
Yes. Replace the ricotta and parmesan with vegan friendly versions. Use a vegan egg substitute for the egg to dip the eggplant in.
I don’t have baking grids, can I just make in my air-fryer?
Absolutely! Just pop these panko coated eggplant discs into your oven to crisp up. When you are ready to stack them, use a small dish to place in your air-fryer.
These crispy eggplant stacks look SO delicious. Such a filling veggie meal!!
I just love eggplant parmesan, so I know that I would like this too. 🙂 Definitely adding this to my weekly dinner rotation soon.
Carrie,
This makes us so happy!
Dina and Bruce
Love this! Super fun way to make eggplant, and delicious too!
Justine
We so appreciate that!
Dina and Bruce
I love to use eggplant in my meals. This eggplant parmesan was fabulous and the family ate every single bite.
Gina,
That is so great to hear!
Thank you,
Dina and Bruce
I thoroughly enjoyed this dish – the eggplant was crispy on the outside and tender on the inside, and the flavors were perfect.
I thoroughly enjoyed this dish – the eggplant was crispy on the outside and tender on the inside, and the flavors of the marinara and Parmesan cheese were perfect.
Sandhya,
We are so pleased!
Thank you!
Dina and Bruce
This dish looks complicated but is so easy to make! A perfect recipe to use eggplant from the summer garden. Thanks for sharing!
These eggplant stacks are delicious! My whole family asked me to make the recipe again!
Kristen,
YAY! That makes us so happy!
Dina and Bruce
Really like this Crispy Eggplant Parmesan Stacks recipe, love eggplant and looks delicious and comforting!! will have to make it really soon. Thanks for sharing 🙂
Elisa,
We think you will enjoy!
Dina and Bruce
We had a lot of eggplant from our garden so this was the perfect way to use it! So yummy and easy to make.
Liz,
Lucky you! We enjoy our garden, but wish we got more veggies from it! Enjoy!
Dina and Bruce
This will be the perfect recipe to make this weekend when my friends come over. They will adore it!
This was exactly the recipe I needed for our next family dinner. Can’t wait to try this.
Gianne,
Awe yay! So excited! Hope they love it!
Dina and Bruce
We made this the other night for dinner and it turned out perfectly!! I couldn’t believe how crispy the eggplant got – it had the best texture!
This was super easy and delicious! Wonderful weeknight dinner paired with a green salad! Thank you!
This was a fun way to try eggplant. I really enjoyed the crispier texture and will definitely make this recipe again.
Delicious! Even better than regular eggplant parmesan.
This was everything a gourmet meal should be, and then some! Easy, crispy, and delicious; the best way to enjoy eggplant, indeed!
This are such a delicious vegetarian main or side dish. Love the healthier spin, too!
Anything that contains eggplant is always delicious since that is one of my favorite vegetables. I can tell this recipe sounds amazing.
Saif,
Oh yay! Hope you love it!
Dina and Bruce
I am always looking for new ways to use eggplant and this was delicious. Perfectly cheesy!
What fantastic flavors in this delicious and satisfying crispy eggplant parmesan. It’s a perfect meal for my family.
This is exactly how I make eggplant parm! It’s just so easy to portion out and it’s SO crispy and saucy and cheesy and PERFECT every dang time!
I always buy eggplant and never know what to do with it. This is the perfect solution! Thank you so much for sharing this recipe 🙂
These are so fantastic! I love this variation on eggplant parm.