Stacked Eggplant Parmesan

Happy Wednesday everyone! I can’t believe it has almost been 2 months since I’ve started this blog and shared my take on recipes! Time does fly by and I can’t thank everyone enough for the positive feedback. Even if one person can take away some courage and try their hand in the kitchen, then my job here is done 🙂

This week, I decided to make Stacked Eggplant Parmesan. Italian cuisine is always my favorite. For me, you can never go wrong with lots of carbs and cheese. Although, eggplant parm has nearly half of the amount of cheese than in a regular Italian dish, it can still taste just as delicious. I decided to stack the eggplant slices in a stack of 3 or 4 just because I find it more appealing and fun. Oh- and you can always fry the eggplant slices instead of baking them. I’ll mention these at the end of this post. Let’s get started!


  • 1 medium sized eggplant
  • 2 eggs
  • Italian seasoned bread crumbs
  • Tomato sauce
  • Mozzarella and/or parmesan sliced cheese
  • Italian seasoning, garlic seasoning, cayenne pepper
  • Sliced onion


  1. First, slice the eggplant into round evenly medium-thick slices and place on a rack. Make sure the slices aren’t too thick or too thin.
  2. It’s best to leave the sliced eggplant out for a couple of hours so the water is extracted. The longer you leave it out, the better, but no more than a day!FullSizeRender.jpg
  3. Once the eggplant slices are dried, crack 2 eggs in a bowl and whisk to mix.
  4. Place a good amount of bread crumb in a separate bowl and place it next to the bowl with eggs.
  5. Preheat the oven to 380 degrees F and spray two baking sheets with cooking spray.
  6. Slowly place one eggplant slice in the egg mixture to evenly coat.
  7. Carefully place the same eggplant slice in the bread crumb bowl to evenly coat.
  8. Place back in the egg mixture to coat a second layer.
  9. Place back in the bread crumb bowl to coat a second layer.FullSizeRender-1.jpg
  10. Carefully place the eggplant slice onto a baking tray.
  11. Repeat with all of the sliced eggplant.FullSizeRender-8.jpg
  12. Place in oven at 380 degree F for 30 minutes.
  13. Take both trays out of the oven and carefully flip the sliced eggplant to their other side, using tongs.
  14. Place back in oven at 380 degree F for 20 minutes and then broil on low for 5 minutes.FullSizeRender-3.jpgFullSizeRender-2.jpg
  15. Let both trays cool for about 15 minutes.
  16. While the eggplant is cooling, slice the onion and gather the seasoning.
  17. In a bowl of tomato sauce, add your desired seasoning and set aside.
  18. Coat a baking dish with cooking spray and place one spoon of tomato sauce in a circle the size of the sliced eggplant.
  19. Place one round sliced eggplant on the tomato sauce in the baking dish.
  20. Place another spoon of tomato sauce on the sliced eggplant.
  21. Top with a few sliced onions and a sprinkle of mozzarella and/or parmesan cheese.FullSizeRender-5.jpg
  22. Add a second layer of sliced eggplant and top with a spoon of tomato sauce.
  23. Add a few sliced onions and a sprinkle of mozzarella and/or parmesan cheese.
  24. Repeat with one more layer of sliced eggplant.
  25. This is your first stack of eggplant parmesan.
  26. Repeat steps 19 – 24 with all of the remaining sliced eggplants until you have made about 5 or 6 stacks of three or four layers.
  27. Bake at 375 degree F for about 25 minutes and broil on low for 5 minutes.
  28. Plate and serve!

Suggestions, Substitutions, Tips & Tricks:

  • This recipe yields about 5 or 6 stacks of eggplant parmesan.
  • You can omit adding onions. I just had them handy so I might as well use it.
  • Double coating makes the eggplant thicker and firm. I have make this with just coating the eggplant once in egg and bread crumbs, but found them to become slight soggy when baking. Of course, you can fry them, but baking is better.
  • Stacking the eggplant slices is like having your own little italian eggplant cupcake, weird, I know. If you’re not with that, feel free to coat the entire baking dish with some tomato sauce and then evenly place one layer of eggplant as the bottom layer. Then add more sauce, onions, and cheese. Add a second layer of sliced eggplant, and repeat. This will be more of a casserole style which is great for a potluck or a family style meal.

You definitely can’t go wrong with tomato sauce and cheese! A huge plus if you’re craving something moderately healthy but not all the way there yet.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

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