Stacked Eggplant Aubergine Parmesan
Elevate your comfort food game with this Stacked Eggplant Aubergine Parmesan, a decadent twist on the classic Italian-inspired dish. Crispy, golden-baked eggplant slices are layered with rich marinara sauce, melted mozzarella, and a sprinkling of Parmesan, creating a tower of irresistible flavors and textures. Seasoned breadcrumbs infused with Italian herbs and garlic give each bite a satisfying crunch, while a final garnish of fresh basil adds a burst of aroma and freshness. Perfect for a hearty weeknight dinner or an impressive vegetarian main course, this dish is oven-baked to perfection, ensuring a lighter yet equally indulgent alternative to the fried version. Serve it with a side of garlic bread or a crisp green salad for a meal that’s both comforting and elegant.
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Recipe Information
Ingredients
- 2 Eggplants (medium-sized)
- 1 tablespoon Salt
- 1 cup All-purpose flour
- 3 Eggs
- 2 cups Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Garlic powder
- 3 cups Marinara sauce
- 2 cups Shredded mozzarella cheese
- 0.25 cup Fresh basil leaves
- 2 tablespoons Olive oil
- 0.5 teaspoon Freshly ground black pepper
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplants into 1/2-inch thick rounds. Sprinkle both sides generously with salt and place them on a wire rack over the sink or a baking sheet. Let sit for 20 minutes to draw out moisture.
Rinse the eggplant slices gently under cold water to remove excess salt. Pat them dry with paper towels.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan, Italian seasoning, and garlic powder.
Dip each eggplant slice first in flour, then in egg, and finally in the breadcrumb mixture, pressing gently to coat evenly. Place the breaded slices on the prepared baking sheet.
Brush both sides of the eggplant slices with olive oil. Bake for 20 minutes, flipping halfway through, until golden and tender.
Spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Arrange a single layer of baked eggplant slices on top.
Spoon 1-2 tablespoons of marinara sauce onto each slice, then sprinkle with shredded mozzarella. Repeat layers until all the eggplant slices are used, finishing with a layer of marinara, mozzarella, and a sprinkle of Parmesan.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling.
Garnish with fresh basil leaves and a sprinkle of freshly ground black pepper. Serve hot and enjoy!
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 2687 mg | 117% | |
| Total Carbohydrate | 75.6 g | 28% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 9.6 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 610 mg | 47% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 298 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
