Healthier Eggplant Parmesan Stacks

4.89 from 9 votes

Eggplant Parmesan Stacks are a fresher and lighter way to enjoy this Italian classic! Easy to make and can be made ahead.

Prep Time20

Cook Time40

Total Time1

Course: Vegetarian / Vegan Entrees

Cuisine: Italian

Diet: Vegetarian

Servings:

2 tablespoons olive oil
2 large tomatoes cored, seeded and chopped (approximately 2 cups)
4 cloves garlic minced
1 can (28-ounce) crushed tomatoes
1 teaspoon crushed red pepper flakes or to taste
¼ cup thinly sliced fresh basil approximately 1 large sprig, plus more for garnish if desired
Salt and freshly ground black pepper to taste

Preheat oven to 375 degrees.
Prepare a non-stick baking sheet by spraying it with cooking spray. Alternately, line a baking sheet with non-stick aluminum foil and spray with cooking spray. Set aside.
Place all-purpose flour on a plate and season with salt and black pepper. Place eggs in a small bowl and season with salt and pepper. Combine Parmesan cheese, breadcrumbs and panko in another bowl.
Dredge eggplant slices in flour. Dip in beaten egg then coat with breadcrumb mixture. Place on prepared baking sheet.
Bake for 12-15 minutes. Flip eggplant slices and bake an additional 10-12 minutes or until both sides are golden and eggplant is tender.

While eggplant is baking, prepare sauce. Heat olive oil over medium-high heat. Add the tomato, reduce heat to medium-low and cook 5-7 minutes or until tomato is soft. Add garlic and cook 1 minute. Add crushed tomatoes and crushed red pepper flakes. Simmer 10 minutes.
Stir in fresh basil and keep warm.

Prepare a baking dish with oil or cooking spray.
Set four of the largest eggplant rounds in the baking dish. Place a piece of cheese on each of the rounds, followed by another eggplant round, another piece of cheese, eggplant round, ending with cheese on the top. (If you end up with four layers on two of the stacks, that's okay. A heartier appetite will appreciate it!)
Cover loosely with aluminum foil and bake 10-15 minutes or until cheese has melted.
Top with tomato sauce. Sprinkle with additional parmesan cheese and garnish with fresh basil sprigs and serve.

TIPS:

Salt and drain it if you like. However, not heavily salting eggplant immediately makes it more healthful.
The texture of eggplant is sponge-like so it soaks up a ton of oil when fried. Baking the eggplant for Eggplant Parmesan will help reduce the fat significantly.

MAKE AHEAD:

Eggplant can be baked and sauce made 1 day ahead of time. Assemble when ready to bake.