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Crispy Eggplant Parmesan Stacks
Crispy Eggplant Parmesan Stacks
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Create a delicious Eggplant Parmesan: breaded eggplant rounds baked with Ragu Old World Style Traditional Sauce and melty mozzarella cheese. 🍆🧀
Ingredients:
  • 2 large eggplants, sliced into 1/2-inch rounds
  • 1 teaspoon Salt to draw moisture from eggplant
  • 1 pinch Salt and pepper to taste
  • 4 eggs
  • 4 cups panko bread crumbs
  • 1 Cooking spray
  • 1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
  • 2 (8 ounce) packages mozzarella cheese, thinly sliced
  • 1 cup grated parmesan cheese
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C).
  • Season eggplant rounds generously with salt on both sides and allow them to rest on a baking sheet for 15 minutes to release moisture. Pat dry each side of the eggplant slices with paper towels, then lightly season with salt and pepper.
  • Whisk eggs in a shallow bowl. Place panko bread crumbs in a second bowl. Dip eggplant slices in eggs, then coat with panko crumbs. Arrange on a cooling rack set on a baking sheet.
  • Generously coat eggplant slices with cooking spray and bake in preheated oven for 8 minutes. Flip slices, coat the other side with cooking spray, and bake for another 8 to 10 minutes. Allow to cool slightly before serving.
  • Lower the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).
  • Prepare stacks: Line a baking sheet with parchment paper. Layer a large slice of eggplant on the parchment, followed by a spoonful of Ragu® Old World Style® Traditional Sauce and a slice of mozzarella. Continue layering with additional eggplant slices, alternating with sauce and cheese, until you have 5 or 6 layers. Finish with a generous topping of Parmesan cheese.
  • Bake stacks until the cheese is gooey and bubbly, for about 10-15 minutes. Take out from the oven and allow to cool slightly before serving warm.

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