What you will need for this recipe:
How do I make the eggplant crispy?
Who adores eggplant Parmesan, but doesn’t want to eat as much fried food? We have the dinner recipes answer for you! Crispy eggplant Parmesan stacks is easy to make in an air fryer or convection oven. By putting them on a baking grid the hot air will circulate and give them a crispy crunch!
Then just layer the eggplant stacks up with a ricotta mixture, lots of mozzarella cheese, and some homemade tomato sauce! We think this will be a new favorite eggplant Parmesan recipe. You won’t even have to salt and soak your eggplant slices! The only oil you will use is a little cooking spray.
After a short time in the oven, the eggplant get’s stacked up over some tomato sauce. We layer them with a ricotta mixture. The final touch is more tomato sauce and mozzarella. Use fresh mozzarella or freshly grated. Of course you will want to finish it off with a sprig of fresh basil on the plate. Feel free to drizzle some extra virgin olive oil over the top for flavor.
What is the nutritional value of eggplant?
Eggplant is considered a food with high nutritional value, especially with a large amount of fiber, vitamins, and minerals and very few calories. It is rich in iron and calcium. Eggplant therefore can improve circulation and nourish the brain. Want to learn about more about the nutritional value of eggplant? Read: 7 Surprising Health Benefits of Eggplants
What do I do with leftover Eggplant Parm?
- Make eggplant parm sandwiches! Just heat up the eggplant parm in the oven, toast up some hoagie rolls, and pile it high! This will be a big hit with the family!
- Store it in an air-tight container to re-heat for lunch later in the week. Will stay fresh for 3-4 days.
- Seal it in a zip-lock freezer bag and store it in the freezer for up to 3 months.
- Cooking rack
- sheet pan
- 2 medium eggplants unpeeled
- 1 ½ cups panko
- 1 tablespoon granulated garlic
- 2 tablespoons Italian seasoning
- ½ teaspoon salt
- 2 eggs
- 2 tablespoons half and half
- 1 cup whole milk ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup freshly grated mozzarella cheese
- 1 teaspoon granulated garlic
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
Bottom of the pan
- 2 cups tomato sauce
- 1 cup shredded mozzarella
- Preheat the oven to 350 degrees
- Slice the eggplant into 1/8 inch slices
- Mix the panko, granulated garlic, Italian seasoning and salt in a shallow pan. Whisk the eggs and half and half in another shallow pan. Prepare 2 half sheet pans. I like to use drying racks but lining with foil will work.
- Dip both sides of the eggplant in the egg mixture. Dredge the coated eggplant in the panko mixture. Place each piece of eggplant on the sheet pan. When all pieces are coated bake at 350 for 12 minutes. Flip the pieces and bake for 12 more minutes.
- While the eggplant is in the oven, mix together all of the filling ingredients. Pour the tomato sauce into a 9 x 13 inch pan. Divide the baked eggplant into stacks of three pieces. Try to keep the pieces equal in size together. Sprinkle half of the shredded mozzarella on to the tomato sauce. Place one round from each of the eggplant stacks onto the mozzarella. Place 1 tablespoon of the filling onto each eggplant piece. Place one round from each of the eggplant stacks onto the filling. And gently press down. Place 1 tablespoon of the filling onto each eggplant piece. Top each stack with the remaining eggplant and gently press. Top with the remaining shredded mozzarella.
- Bake at 350 for 25 minutes, or until bubbly and golden!
Give these other Italian recipes a try!
- Cheesy No-Boil Lasagna with Italian Sausage and Spinach
- Italian Meatballs
- Baked Italian Sausage Pasta