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Four crispy baked eggplant parmesan stacks layered with marinara sauce, melted mozzarella, fresh tomato slices, and basil in a ceramic dish.

Baked Eggplant Parmesan Stacks Recipe

Crispy whole-wheat breaded eggplant rounds layered with extra virgin olive oil marinara, melted mozzarella, fresh tomato slices, and Parmigiano-Reggiano. A healthy, individual-portion Mediterranean twist on classic Eggplant Parm.
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Prep Time 45 minutes
Cook Time 35 minutes
Servings: 4
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Eggplant Stacks:
  • - 2 medium Italian eggplants sliced crosswise into 1/2-inch thick rounds
  • - 1 tbsp kosher salt for sweating excess moisture
  • - 1/2 cup whole wheat flour or chickpea flour
  • - 2 large eggs beaten with 1 tbsp cold water
  • - 1 1/2 cups whole wheat panko breadcrumbs
  • - 1 tsp dried oregano
  • - 1/2 tsp garlic powder
  • - 2 tbsp extra virgin olive oil EVOO, for brushing
For Assembly & Topping:
  • - 2 cups extra virgin olive oil & herb marinara sauce no added sugar, divided
  • - 8 oz fresh mozzarella cheese pat dry and sliced into 8-12 thin rounds
  • - 1/2 cup Parmigiano-Reggiano cheese finely grated
  • - 1 large vine-ripened tomato sliced into 4 thin rounds
  • - 1/4 cup fresh basil leaves torn or cut into chiffonade, plus more for garnish

Method
 

Sweat the Eggplant:
  1. Lay eggplant slices in a single layer on paper towels or a wire rack. Sprinkle generously with kosher salt. Let sit for 30 minutes. Rinse slices thoroughly under cold water and pat completely dry with paper towels.
Preheat & Prep Dredging:
  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. Set up three shallow bowls: Bowl 1 with whole wheat flour; Bowl 2 with beaten eggs; Bowl 3 with whole wheat panko, dried oregano, garlic powder, and 2 tbsp grated Parmigiano-Reggiano.
Bread and Bake Eggplant:
  1. Dredge each eggplant slice in flour (shake off excess), dip in egg wash, then press into the panko mixture until evenly coated. Place on baking sheet. Lightly brush both sides of each round with extra virgin olive oil.
Initial Bake:
  1. Bake at 425°F (220°C) for 15 minutes. Flip slices, brush again with EVOO, and bake for another 10-12 minutes until crispy and golden brown. Reduce oven temperature to 375°F (190°C).
Assemble Stacks:
  1. Spread 1/2 cup of marinara sauce evenly across the bottom of a ceramic baking dish. Place the 4 largest eggplant rounds spaced apart. Top each with 1 tbsp marinara, mozzarella, and torn basil. Repeat for a second layer of eggplant, marinara, mozzarella, and Parmesan. Top with a third eggplant slice, a fresh tomato round, remaining mozzarella, grated Parmesan, and leftover panko mixture.
Final Bake:
  1. Bake uncovered at 375°F (190°C) for 15-20 minutes until the cheese is melted and sauce is bubbling. (Optional: Broil for 1-2 minutes for a browned top layer). Rest for 5 minutes, garnish with fresh basil, and serve warm.

Notes

- To keep stacks steady, place the largest rounds at the bottom and smaller ones on top.
- Always pat fresh mozzarella dry with paper towels to prevent liquid pooling in your baking dish.
- Substitute chickpea flour and gluten-free panko for a 100% gluten-free option.