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Stacked Eggplant Parmesan

May 25, 2013
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Ready in half the time it takes to make traditional eggplant Parmesan, this version is stacked, loaded with cheese and sauce, and absolutely heavenly!  I found the recipe on MadHungry.com. You gotta try this one!

Ingredients:
1 eggplant (1 1/4 pounds total), sliced crosswise 1/3-inch thick (12 slices total)
4 Tablespoon extra virgin olive oil, divided
Kosher salt, to taste
1/2 cup breadcrumbs
1/4 cup freshly grated Parmesan cheese
Freshly ground black pepper, to taste
1 teaspoon dried oregano
2 Tablespoons fresh basil, chopped
1 1/2 cups prepared marinara sauce
1 lb. fresh mozzarella, halved lengthwise and sliced crosswise 1/4-inch thick (12 slices total)
Extra virgin olive oil, to drizzle
Freshly grated Parmesan, for topping

Directions:

  • Preheat oven to 375 degrees F.
  • Preheat grill pan over medium-high heat.
  • Brush eggplant slices with 3 Tablespoons olive oil and season with salt.
  • Grill 8-10 minutes, flipping once, until charred and soft.
  • In a medium bowl combine breadcrumbs, Parmesan, pepper, oregano, basil, and remaining Tablespoon olive oil.
  • Place 4 slices grilled eggplant on parchment-lined baking sheet.
  • Top with 2 Tablespoons marinara sauce, 1 Tablespoon breadcrumbs, and slices of mozzarella.
  • Repeat with two more layers.
  • Drizzle with olive oil.
  • Bake, uncovered, for 20 minutes.
  • Serve with extra Parmesan cheese, if ya like.
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5 Responses to “ Stacked Eggplant Parmesan ”

  1. Chanden on June 10, 2013 at 9:09 pm

    Hi KP! Thanks for such a great easy and yummy recipe! I used gluten free bread crumbs and it turned out so well!

    It has become a family staple in our house now and both boys love it so much they had three servings – each!!

    • KP on June 19, 2013 at 5:44 pm

      So glad you guys like it! Thanks for the comment!

  2. Chanden on May 26, 2013 at 2:55 am

    I just put it in the oven! It’s a great dish to prepare with kids too (had my 3 yr old helping me). I used gluten free bread crumbs.

  3. Karen Galvin on May 25, 2013 at 9:32 pm

    Do you leave the skin on the eggplant ?? I’ve always peeled eggplant before cooking it.

    • KP on May 25, 2013 at 9:41 pm

      Hi Karen, Yes, I did leave the skin on and it turned out great! I feel like the skin held it together on the grill pan and then in the oven. May be too mushy with skins off, you know?? KP

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