Crispy Baked Eggplant Parmesan features double-breaded eggplant slices that are quickly fried, stacked, and baked with spaghetti sauce and two kinds of melted cheese for a golden, gooey finish.
Table of Contents
- How to make Stacked Eggplant Parmesan
- You may also enjoy
This small-batch recipe serves 2 to 4 people and is perfect for lunch, dinner, or an intimate date-night meal.
As an Amazon Associate, I may earn a small commission at no extra cost if you purchase through affiliate links in this post.
How to make Stacked Eggplant Parmesan
Start by peeling one small eggplant and slicing it into eight even rounds.
Lay a single layer of slices in a colander and generously sprinkle with salt to draw out moisture. Let them sit for 30 minutes.
Rinse the eggplant thoroughly and pat each slice dry with paper towels.
In a shallow bowl, beat two eggs. Place about 3/4 cup seasoned Italian breadcrumbs in a separate shallow dish.
Dip each slice into the beaten egg, coating both sides, then press into the breadcrumbs to coat.
For an extra-crispy crust, dip the breaded slice in the egg again and apply a second layer of breadcrumbs.
Heat 1/4 cup olive oil to about 375°F (190°C) in an electric skillet or a heavy pan.
Fry the coated slices about 2 minutes per side until golden brown. Transfer them to paper towels to drain.
Preheat the oven to 350°F (180°C).
Spray an 8 x 8-inch baking dish with nonstick spray. Arrange half the fried eggplant slices in the bottom of the dish.
Spoon about three-quarters of a cup of spaghetti sauce over the first layer, then sprinkle with half of the shredded mozzarella and one tablespoon of grated Parmesan.
Repeat with the remaining eggplant, sauce, mozzarella, and the final tablespoon of Parmesan so you have two stacked layers.
Bake 20 minutes or until the casserole is bubbly and the cheese is melted. Remove and let rest a few minutes.
Garnish with chopped parsley or fresh basil if desired, then serve warm.
You may also enjoy
- Broiled Tilapia Parmesan
- Pan Fried Chicken Parmesan
- Garlic Parmesan Wings
- Strip Steak Salad with Parmesan Broiled Tomatoes
- Chicken Parmesan Alfredo
Zona Cooks and Zona’s Lazy Recipes
Crispy Baked Eggplant Parmesan Recipe
Pin Recipe
Save
Equipment
- 16″ electric skillet
- 8×8 casserole dish
Ingredients
- 1 small eggplant
- Salt for sweating the eggplant
- 2 eggs
- 3/4 cup Italian seasoned breadcrumbs
- 1/4 cup olive oil
- 1 1/2 cups spaghetti sauce
- 1/2 cup shredded mozzarella cheese
- 2 Tablespoons grated Parmesan cheese
- Parsley or basil for garnish (optional)
Instructions
- Peel the eggplant and cut into 8 equal slices.
- Layer the slices in a colander, salt generously, and let stand 30 minutes.
- Rinse and pat dry.
- Beat the eggs in a shallow bowl; place breadcrumbs in a second bowl.
- Dip each slice in egg, then coat with breadcrumbs. Repeat the egg and breadcrumb step for a double coating.
- Heat the oil to 375°F and fry the slices about 2 minutes per side until golden. Drain on paper towels.
- Preheat oven to 350°F.
- Spray an 8×8-inch baking dish and arrange half the eggplant slices in the bottom.
- Spread half the sauce over the slices, sprinkle with half the mozzarella and half the Parmesan. Repeat layers.
- Bake 20 minutes or until bubbly and heated through.
- Garnish with parsley or basil if desired and serve warm.
Video
Nutrition
Hi there — I’m Zona House. I love sharing simple, satisfying recipes that make cooking enjoyable.
My goal is to help you make delicious meals with ease. Eat, drink, and savor every moment!
Read more about me…
