Sheet Pan Eggplant Parmesan Stacks
 
Prep time
Cook time
Total time
 
These sheet pan eggplant Parmesan stacks are as delicious as they are pretty! Use small eggplants for appetizers, or large eggplants for dinner!
Author:
Recipe type: Main
Cuisine: Italian
Serves: 2-3 servings
Ingredients
  • 3 small eggplants, about 12 oz
  • 1 tsp sea salt
  • 2 TBS white whole wheat flour (or all purpose)
  • ½ cup soy milk
  • ¾ tsp apple cider vinegar
  • 1 cup panko (whole wheat if possible)
  • ¼ cup grated Parmesan cheese
  • ½ tsp salt and black pepper, each
  • ¾ cup marinara
  • 10 fresh basil leaves, sliced, plus small leaves for garnish
  • 6 oz fresh mozzarella, sliced
Instructions
  1. Preheat oven to 375 F.
  2. Sprinkle the sea salt over the eggplant slices. Let them rest about 10 minutes, then wipe off any moisture. This helps to remove any bitterness in the eggplant.
  3. Start by setting up your eggplant breading stations. Place flour on a plate.Then, combine the soymilk and apple cider vinegar. It should thicken the milk slightly.
  4. Combine panko, Parmesan, salt, and pepper in a small bowl.
  5. Working with 1-2 eggplant slices at a time, coat with flour, dip in milk mixture, and dredge in panko mixture.
  6. Set eggplant slices on a parchment lined baking sheet. Repeat with remaining eggplant.
  7. Bake in the preheated oven for 35 minutes, flipping over half way through the cooking time.
  8. Layer the eggplant with marinara, fresh sliced basil, and fresh mozzarella, ending with a piece of mozzarella. I made my stacks 3 eggplant slices high.
  9. Bake in the oven for another 5 minutes, or until cheese starts to melt.
  10. Remove from oven and place a pair of small basil leaves on top for garnish. Serve.
Notes
Stretch the serving size by serving with a side salad.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/sheet-pan-eggplant-parmesan-stacks/