Skip to main content New<> this month
Get the Allrecipes magazine

Crispy Eggplant Parmesan Stacks

Rated as 3.92 out of 5 Stars
72

"Eggplant rounds are breaded and baked, then stacked and layered with Ragu® Old World Style® Traditional Sauce and mozzarella cheese, then baked again until hot and cheese has melted."
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 397
Original recipe yields 9 servings

Directions

{{model.addEditText}} Print
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Sprinkle both sides of eggplant rounds generously with salt; place on baking sheet for 15 minutes to draw out moisture. Use paper towels to blot moisture from each side of the eggplant slices. Sprinkle lightly with salt and pepper.
  3. Whisk eggs in a shallow bowl. Place panko bread crumbs in a second bowl. Dip each side of the eggplant slices in the whisked eggs, then press into the panko crumbs to coat each side. Place slices on a cooling rack on a baking sheet.
  4. Spray the tops of eggplant generously with cooking spray. Bake 8 minutes in preheated oven. Turn each slice, and spray the other side with cooking spray. Bake an additional 8 to 10 minutes. Remove from oven and let cool slightly.
  5. Reduce oven temperature to 350 degrees (175 degrees C).
  6. To make the stacks: Cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment. Top with a spoonful of Ragu(R) Old World Style(R) Traditional Sauce and a slice of mozzarella. Place another slice of eggplant on the first; repeat the layering process until you have about 5 or 6 slices in a stack. Top with a generous layer of parmesan cheese.
  7. Bake stacks until the cheese has melted, 10 to 15 minutes. Remove from oven and let cool for a few minutes. Serve warm.

Nutrition Facts


Per Serving: 397 calories; 16 49.9 26.1 122 1262 Full nutrition

Explore more

Reviews

Read all reviews 10
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I added fresh basil leaf to each layer. Delicious

Most helpful critical review

Sorry, I can't judge the original recipe because I changed it. I don't use cooking spray. I use a basting brush and regular oil to coat the eggplants with. And I completely ignore the direction ...

Most helpful
Most positive
Least positive
Newest

Sorry, I can't judge the original recipe because I changed it. I don't use cooking spray. I use a basting brush and regular oil to coat the eggplants with. And I completely ignore the direction ...

It took WAAAAAAY longer to cook these eggplant slices than the recipe calls for...like a full 30 to 45 minutes longer. It took nearly an hour in the oven to get the eggplant slices tender enough...

I added fresh basil leaf to each layer. Delicious

Great recipe. My wife and I enjoyed it immensely. I followed it as described in the recipe except I took the suggestion someone made and grilled it under the broiler before breading the eggplant...

This recipe was great! A

All I can say is YUCK! Stick w/ eggplant Parmesan.

I did not salt the eggplant, used 1/4 " slices of eggplant baked 8 minutes each side at 350. Perfectly crisp! Delicious recipe, garnished with basil. Will use even thinner slices of mozz next ti...

This was great, everyone loved it. We cut the eggplant to about 1/3" slices. After using salt to release moisture we added garlic powder, salt and fresh black pepper then dipped the pieces in e...

I really enjoyed this recipe! I did make a few changes. I didn't realize I would need FOUR CUPS! of bread crumes and did not have enough. And so I used just one cup of regular, Italian seasone...