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Crispy Parmesan Baked Eggplant Stacks Easy Recipe with Fresh Basil

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A simple and elegant recipe for crispy Parmesan baked eggplant stacks layered with fresh basil, perfect for busy weeknights or entertaining guests. This dish offers a crunchy, flavorful alternative to traditional soggy eggplant preparations.

Ingredients

Scale
  • 2 medium Japanese or globe eggplants, sliced into 1/2-inch rounds
  • 1 cup (100 g) freshly grated Parmesan cheese
  • 1 cup (90 g) plain or Italian-style breadcrumbs (panko works well)
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 large eggs, beaten
  • 3 tbsp (45 ml) extra virgin olive oil, for brushing and drizzling
  • A handful of fresh basil leaves, torn or chopped
  • 1/2 cup (120 g) ricotta cheese (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set a wire rack on top if available.
  2. Slice the eggplant into 1/2-inch (1.25 cm) rounds, keeping slices uniform for even cooking. Trim ends if eggplants are large.
  3. In a shallow bowl, combine Parmesan cheese, breadcrumbs, garlic powder, salt, and pepper. Mix thoroughly.
  4. Beat the eggs in a separate bowl until smooth.
  5. Dredge each eggplant slice first in the beaten eggs, letting excess drip off, then press into the Parmesan breadcrumb mixture, coating evenly on both sides. Place coated slices on a plate or tray.
  6. Arrange the slices on the wire rack or directly on the parchment-lined baking sheet. Lightly brush each slice with olive oil.
  7. Bake for 20-25 minutes, flipping halfway through, until golden and crisp with softened eggplant inside. Increase oven temperature or time if soggy spots appear.
  8. Once cooled enough to handle, layer the eggplant slices in stacks of three. Optionally spread a thin layer of ricotta between slices and tuck torn fresh basil leaves between layers.
  9. Return the stacks to the oven for 5-7 minutes to warm through and meld flavors. Optionally drizzle olive oil or sprinkle more Parmesan before this step.
  10. Serve warm, garnished with extra basil leaves and fresh black pepper.

Notes

If eggplants are watery, salt slices and let sit in a colander for 15 minutes, then pat dry to prevent sogginess. Use freshly grated Parmesan for best crispiness. If no wire rack is available, flip slices halfway through baking for even crispness. For gluten-free, substitute breadcrumbs with almond flour or gluten-free panko. Vegan options include flaxseed egg and vegan Parmesan or nutritional yeast.

Nutrition

Keywords: eggplant, baked eggplant, Parmesan, crispy eggplant, fresh basil, vegetarian, easy recipe, healthy eggplant, baked vegetable stacks

Find it online: https://sweetstirring.com/crispy-parmesan-baked-eggplant-stacks-easy-recipe-with-fresh-basil/