It’s summer time and that’s means all the vegetables! I’ve been trying to buy all vegetables that are in season and on sale —and with eggplant for 99 cents…that means new recipes! These crispy eggplant parm stacks are probably my new favorite thing, who says you can’t have your cake and eat it too? Hesitant of trying eggplant? It honestly taste similar to zucchini in my opinion. And this recipe is so delicious you won’t even know you’re eating your vegetables!
- 1 cup bread crumbs
- 2 eggs
- 6 slices of eggplant peeled
- 1 tbsp of Parmesan
- pizza sauce or tomato sauce
- seasonings-salt, pepper, garlic powder, pinch of chili powder, pinch of cayenne, pinch of paprika, onion powder and Italian seasoning.
- basil for garnish
1- Slice and peel your egg plant. Lay flat on 2 sheets of paper towel sprinkle with salt. Let sit for 5 minutes. Flip, salt and repeat, put down fresh paper towel. The goal is to dry out the eggplant so it won’t be soggy.
2- Pour bread crumbs and seasoning into a medium bowl. Seasoning amounts I just eye it it’s about 1/2 tbsp of everything except chili powder, paprika and cayenne. Add in a tbsp of Parmesan
3- Crack eggs in bowl and mix with fork until fully beaten. You want the egg wash smooth.
4- Heat oven to 400 degrees.
5- Do a final pat with paper towel of all eggplant slices to get out any extra water. This will allow the eggplant to get nice and crispy!
6- Drop slices into egg wash then into bread crumb mixture. Cover in breadcrumbs evenly. Shake off any extra.
7- Drop slices on baking tray and bake for 8 minutes then flip and bake for another 8 minutes. Be sure to not burn slices.
8- Pull slices out of oven and place a spoonful of pizza sauce on 3 slices. Add mozzarella slices or shreds. Take the other 3 slices and set on top creating your stacks.
9- Place stacks back in oven for 5 minutes or until cheese melted.
10- Garnish with basil, serve and enjoy!