Stacked Eggplant Parmesan
  1. Preheat oven to 400°F with racks in upper and lower thirds. Line two baking sheets with parchment paper.

  2. Arrange eggplant on baking sheets. Brush both sides with oil and season with s&p. Roast, flipping halfway through and rotating baking sheets, until tender, 20 to 25 minutes.

  3. Top ⅓ of the eggplant rounds with ⅓ of each of the following: marinara, basil, mozz, Parm. Repeat twice more. (You may not need all of the sauce).

  4. Toss breadcrumbs with drizzle of oil and a pinch each of red pepper flakes and s&p. Sprinkle onto eggplant.

  5. Bake on upper rack until cheese is melted, ~20 min. Broil until breadcrumbs are deeply golden brown. Top with more basil.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥘Casserole

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season☀️Summer

DifficultyEasy ⏰ 1h

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