*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 to salt the eggplants before hand. They haven't killed me yet, and they're not bitter to my taste. Other than that, it's a great recipe and you don't have to use prepared tomato sauce. Just some diced tomatoes will do.
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 to eat and I bought ripe eggplant. Other than all the extra time it took this dish was very good.
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 slices. It seemed a better idea to do it that way. Other than that one change I did just what Heather suggested. I'm not a vegetarian so with the left over panko beaten eggs marinara sauce and some boneless chicken thighs I made some Chicken Parmesan to go with the eggplant. I breaded the chicken thighs and sauteed them in some olive oil 3 minutes on each side. Then placed them in the marinara sauce that was left over in the other saute pan and put the saute pan in the oven with the eggplant when there was 15 minutes left to cook. Can't wait until tomorrow to finish the leftovers.
This is a nice alternative to eggplant parm. I confess to making a few minor changes: I lowered the temp to 350 and baked about 30 min before the "stack" step and instead of cooking spray drizzled olive oil over the slices. And instead of stacking I spooned warmed-up sauce and cheese on each eggplant round and then broiled for a few minutes. Just a personal preference to the stacking. BTW I used the no-tomato sauce recipe here for the marinara. Overall: YUM!
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 seasoned bread crumbs and added another cup of grated parmesan cheese. Also added a bit more spice t the mixture with additioal Italian seasining salt and pepper. My egg plants were small and this was enough to cover them. They baked up beautifully in the oven and were pretty much done even prior to the final stacking and baking. I ended up making my own very quick basic sauce with crushed tomatoes tomatoe saue olive oil garlic and spices. I am definitely making this again!!
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