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Crispy Baked Eggplant Parmesan Stacks (Easy 30-Min Recipe)

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These crispy baked eggplant parmesan stacks are a quick and easy 30-minute weeknight dinner. Individual stacks of breaded, baked eggplant are layered with marinara and mozzarella for a perfectly crispy, cheesy, and satisfying meal.

Ingredients

Scale
  • 1 large eggplant (about 1 pound or 450g)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 cup panko breadcrumbs (about 90g)
  • 1/2 cup grated Parmesan cheese (about 50g), preferably Parmigiano-Reggiano
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 large eggs
  • 1 tablespoon water
  • 1 cup marinara sauce (about 240ml), such as Rao’s
  • 8 ounces fresh mozzarella cheese (about 225g), cut into 1/4-inch thick slices
  • Fresh basil leaves for garnish (optional)
  • Extra virgin olive oil spray

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top if you have one.
  2. Slice the eggplant into 1/2-inch thick rounds (about 8-10 slices).
  3. Lay the slices on a paper towel-lined baking sheet and sprinkle both sides with salt. Let sit for 10 minutes, then pat dry with another paper towel.
  4. In a shallow bowl, whisk together the eggs and water until frothy.
  5. In another shallow bowl, combine the panko breadcrumbs, grated Parmesan, oregano, garlic powder, black pepper, and red pepper flakes (if using). Mix with a fork.
  6. Working one slice at a time, dip each eggplant round into the egg mixture, letting excess drip off, then press into the breadcrumb mixture, coating both sides evenly.
  7. Place the breaded eggplant slices in a single layer on the prepared baking sheet or wire rack, leaving space between each slice. Spray the tops generously with olive oil spray.
  8. Bake for 12 minutes. Flip each slice carefully, spray the other side with olive oil, and bake for another 10-12 minutes until both sides are golden brown and crispy.
  9. Remove the baking sheet from the oven but leave the oven on. Take three of the largest eggplant slices and place a spoonful of marinara sauce on each. Top with a slice of fresh mozzarella. Place another eggplant slice on top, followed by more sauce and cheese. Finish with a third slice, more sauce, and a final piece of mozzarella on top.
  10. Return the assembled stacks to the oven and bake for 5-7 minutes, until the cheese is melted and bubbly. For extra browning, switch to broil for the last minute, watching closely.
  11. Remove from the oven and let rest for 2 minutes. Top with fresh basil leaves and extra Parmesan if desired. Serve immediately.

Notes

Don’t skip salting the eggplant—it draws out moisture for crispiness. Use panko breadcrumbs for the best crunch. Do not overcrowd the baking sheet; leave space between slices. Spray with oil, don’t brush, for even coating. Use thin slices of fresh mozzarella to avoid excess moisture. For gluten-free, use gluten-free panko. For vegan, use flax egg and vegan cheese. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven at 375°F for 10 minutes or in an air fryer at 350°F for 3-4 minutes.

Nutrition

Keywords: eggplant parmesan, baked eggplant, crispy eggplant, vegetarian dinner, easy weeknight dinner, 30-minute meal, Italian recipe

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