Eggplant Parmesan Stacks

I love a hearty comforting meal on Sunday evenings to end the week in a relaxing manner and prepare you for the week ahead. When I saw the beautiful eggplants at the farmer’s market last week I knew I waned to make Eggplant Parmesan for dinner that weekend.

I researched a lot of recipes and ultimately created my own using the basic idea found in many recipes along with modifications to fit our preferences. I am not a fan of tomato sauce in large quantities so the idea of serving him a dish loaded with layers of it would not have won him over. And I liked the idea of adding a bit more veggies to the dish (in the form of spinach) and also keeping the portions clear on this indulgent dish. So the result was these Eggplant Parmesan Stacks which are 2 (and a few with 3) layers of fried eggplant, cheese and spinach topped with tomato sauce and more cheese baked until bubbly. I used a combination of regular and smoked mozzarella cheese for some added flavor and really love the combination. We served one stack per person over lemon pepper pappardelle. It may not be the prettiest dish but it sure was delicious!


Eggplant Parmesan Stacks

Inspiration: Food Network
Yield: 6 stacks (4 servings)

  • 2 c breadcrumbs
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • salt & pepper, to taste
  • 2 eggs, beaten
  • 1 eggplant
  • 1/2 c flour, for dredging
  • Vegetable oil, for frying
  • 1 c tomato sauce
  • 1 c fresh spinach
  • 1 c mozzarella, grated
  • 1 c smoked mozzarella, grated

Preheat the oven to 400 F. Grease 9×13 baking pan.

Heat 1/2 inch of oil in a cast iron skillet. Meanwhile, place the bread crumbs, herbs, salt and pepper in a shallow bowl. In two additional bowls place the beaten eggs and flour. Slice the eggplant into 1/4 inch rounds. Dip in flour, egg wash and bread crumb mixture and place on a baking sheet until all slices of eggplant are covered.

Working in small batches add the eggplant slices to the oil and cook for 3 minutes on each side. Transfer them back to the baking sheet until all slices are cooked.

Arrange 6 slices of eggplant in the baking dish. Top each with cheese and spinach. Then add another piece of eggplant. Top with tomato sauce and remaining cheese. Bake for 30 minutes. Let rest for 10 minutes before serving.