Eggplant parm stackers recipe

Eggplant parm is one of my favorite things to eat. I could eat it a couple of times a week. When I worked in NYC, I did eat it a couple of times a week in a sub sandwich. 

I make my thin and crispy eggplant cutlets in the oven. My gluten-free ones are as good as the regular version. This is not always the case using gluten-free ingredients.

• 

• 

I never liked how greasy the breaded eggplant got whenever I fried them in a pan. The key when using the baking method is how you bread the eggplant and have a super hot oven. 

I don’t salt my eggplant to remove the bitter moisture like every recipe tells you to. I pat my eggplant rounds dry with a paper towel, then dredge the eggplant rounds in flour to absorb those bitter juices. Dredging anything in flour first helps the eggs and breading stick better. My eggplant has never been bitter without salting it, and it saves a time-consuming step.

I like my eggplant peeled and sliced thinly; they get super crispy when they are cut that way. I am also not a skin on my eggplant kind of gal. I’m not picky about too many things, but that is one of them. When choosing eggplant, pick one that is firm with shiny skin without bruises or soft spots.

My version of eggplant parm stackers is a fan favorite because the eggplant stays crispy and doesn’t get mushy from the marinara sauce like in regular baked eggplant parm casserole. 

I get my dredging station set up and my oven preheating to 400 degrees before I even touch the eggplant. It turns brown quickly, so you have to move fast after you slice it. I also get my sheet pans oiled lightly and ready to go.

For the dredging station, I use one bowl or pie plate for flour, one for an egg wash, and another with seasoned breadcrumbs and parmesan cheese. 

When I used to watch Emeril Lagasse talk about his dredging station on his Emeril Live TV show, he would say, “I don’t know where you get your eggs from, but mine don’t come seasoned.” He said the same thing about the flour and the breadcrumbs. 

Right away, people think, oh, that’s going to be too salty or too whatever since he is seasoning everything. He was trying to teach people how to layer flavor during the cooking process. Adding salt only at the end would be salty on the outside, but the food would be bland inside. You absolutely have to season as you go if you want to become a better cook. 

I add a pinch of kosher salt, black pepper, a little Italian seasoning, and garlic powder into my flour, eggs, and breadcrumbs.

When I start the dredging and breading process, I also keep more eggs, seasoning, flour, and breadcrumbs handy because I always need more. Always! 🤦🏻‍♀️

The eggplant first gets covered in flour completely; next dipped into the egg covering it completely, shaking off excess egg before putting it into the breadcrumbs. The trick is to have one dry hand and one wet hand, so you don’t end up with monster breadcrumb fingers. I keep a roll of paper towels handy if I need to wipe my hands during the process. 

I place the breaded eggplant slices on the oiled baking sheet. I always need two of them, so now I have the second one ready to go. After all the eggplant is breaded, I drizzle just a touch of oil on the tops of them. Next, I throw the trays into the hot oven and bake for 20 minutes. 

After the 20 minutes are up on the first side, flip them over and put them back into the oven for 10 more minutes. You want them golden and crispy. If you sliced your eggplant thick, they might take longer; that’s cooking with your eyes and touch,  not relying on a recipe exclusively. 

When the eggplant is done, let it cool, then it can be stored in a storage container or wrapped in foil. I make a lot and freeze some in a container, then one night, I can pull it out and make eggplant parm stackers in a hurry. I usually have small containers of marinara sauce in the freezer for this purpose as well. 

I will not be a cooking snob; I won’t tell you that you have to use homemade marinara sauce. Using your favorite jarred sauce is fine. As far as cheese is concerned, I would rather use smaller amounts of whole milk mozzarella than low-fat; it melts and tastes better.  

• 

• 

• 

• 

• 

If you don’t want to buy a whole block of mozzarella because it’s only two of you or just you, you can get a couple of slices of thinly sliced mozzarella at the deli counter. I do that with cold cuts that I need for a recipe that calls for a slice or two, like in chicken cordon bleu. I don’t care if the deli clerk thinks I am a pain in the ass because I want two slices of ham and two slices of swiss. 

I suggest always shredding your own cheeses and stay away from the pre-shredded ones. Why? Pre-shredded cheeses are covered in cellulose. Here’s what I found out about it in a Wall Street Journal article about food additives. 

“In packaged shredded cheese, cellulose is used to coat the pieces of cheese, blocking out the moisture that causes them to clump. But that is just the beginning; cellulose is also used to replace fat and give a creamier feel to foods like low-fat ice cream, to thicken and stabilize, and to boost fiber content.”

Fiber content, my ass, cellulose is made from wood pulp! Yes indeed. They don’t tell you that on the package of cheese or your low-fat ice cream. I don’t want wood pulp on my eggplant parm, pizza, or tacos. Do you? Anytime I have used pre-shredded cheese, I’ve kicked myself.

I know, I know you don’t have time to shred your own cheese, but I will always say you should be doing your mise en place anyway. I ride people constantly about prepping ahead, especially when they complain they don’t have time. Just taking a few minutes here and there to get it done.  Lastly, shredding cheese yourself also saves money. 

Wow! I didn’t think I had so much to say about eggplant parm stackers, but I guess when I am super passionate about a recipe, it happens. I hope you will try my recipe and love it as much as I do. 

Eggplant Parm Stackers

1 medium eggplant peeled and sliced into 1/4 inch rounds
3 eggs whisked
3 Tbsp water
1/2-3/4 cup regular or gluten-free flour
1 1/2-2 cups seasoned regular or gluten-free breadcrumbs
1/3-1/2 cup grated parmesan cheese
1 tsp kosher salt or to taste
1/2 tsp pepper
1/2 tsp garlic powder
1 tsp Italian seasoning
Olive oil or pan spray to baking sheets

2-3 cups of marinara sauce or a 24 oz jar of marinara sauce
1 lb mozzarella cheese thinly sliced
1/2 cup fresh basil leaves torn or thinly sliced
Pan spray or olive oil to lightly coat a baking sheet or Pyrex dish

For the breaded eggplant:

Preheat oven to 400-degrees F and lightly coat baking sheet(s) with olive oil or pan spray.

For the dredging station, set up three bowls or pie plates. Add the flour to one; in another, whisk the eggs and water to make an egg wash; for the last one, mix breadcrumbs & parmesan cheese. Divide the kosher salt, pepper, garlic powder & Italian seasoning between the egg wash, flour, and breadcrumbs; mix each well.

Prepare the eggplant by peeling and slicing—Bread the eggplant. Dip eggplant rounds into the flour coating completely. Next, dip the eggplant into the egg wash again, coating completely. Place the eggplant into the breadcrumb mixture using light pressure, so breadcrumbs adhere on both sides. Repeat using all eggplant rounds and adding more flour, eggs, breadcrumbs, or parmesans cheese as necessary.

Place each of the breaded eggplant rounds on the prepared baking sheets as you go, arranging in a single layer. Lightly spray or drizzle a small amount of olive oil to the tops of the breaded eggplant rounds.

Bake for 20 minutes. Flip the eggplant and bake for another 8-10 minutes or until both sides are golden brown and crispy. Remove from the oven and let cool and set aside.

To make the stackers:

Lightly coat a sheet pan or pyrex dish with pan spray or olive oil. Divide the eggplant rounds into threes; this will be the number of stackers you will have. You should have between 4-6, depending on how thin the rounds are. Arrange the largest 4-6 rounds on the baking sheet. Top each with two tablespoons of sauce, 1 slice of mozzarella cheese, and a sprinkle of basil leaves. Repeat with two more layers, medium-size slices for the middle and smallest ones for the top, ending with sauce and cheese. Do not add basil leaves to the top layer, it will burn.

Bake for 20 minutes at 375-degrees or until the stackers are hot and the cheese is melted between all the layers. Remove from the oven and top each stacker with fresh basil leaves. Serve hot.

Breaded eggplant cutlets can be made a day or two in advance and stored wrapped in foil or a covered container. Double the batch and freeze some in a container. Defrost and assemble.

Eggplant parm stackers can be assembled early and refrigerated. 20 minutes before dinner, bake for 20 minutes or until done. Enjoy! Serve with pasta, roasted potatoes, or a salad.