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crispy eggplant parm stacks in a pan with one missing
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Crispy Eggplant Parmesan Stacks

If you love eggplant parm, but not the greasy fried kind, this recipe is for you. The eggplant is dredged in egg and panko crumbs and "air-fried" in a convection oven for a crispy stack of eggplants. It is covered with Sunday sauce and cheese. So tasty!
Course dinner
Cuisine American
Keyword date night meal, eggplant, vegetarian
Prep Time 20 minutes
Cook Time 47 minutes
Total Time 1 hour 7 minutes
Servings 6 servings
Calories 307kcal
Author Bruce and Dina Miller

Equipment

  • Cooking rack
  • sheet pan
  • Knife

Ingredients

Ingredients:

    Eggplant

    • 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

    Filling

    • 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

    Instructions

    • 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!

    Video

    Nutrition

    Serving: 1stack | Calories: 307kcal | Carbohydrates: 21g | Protein: 19g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 105mg | Sodium: 1254mg | Potassium: 424mg | Fiber: 3g | Sugar: 5g | Vitamin A: 930IU | Vitamin C: 6mg | Calcium: 419mg | Iron: 3mg