Eggplant Parmesan Stacks

Eggplant Stacks in the Oven_June2014

The summer is such a great time for eating outside, enjoying the balmy nights, and eating good food with good friends. Our family gets together with our amazing neighbors a ton over the summer, and we always have loads of delicious food. One of the dishes that we often make for these communals are eggplant stacks. They’re light and crispy, yet juicy from the tomatoes, and just oh-so-good when they’re piping hot right out of the oven.

We have been having some really fun times during our little communals with our neighbors and family friends. But of course, it isn’t just the food that makes it so good, it’s the company—and the ridiculously awesome games that we play! These cute little stacks are a great complement to our fun nights.

So whether you have great games, great company, or are just feeling like something delicious to eat, do enjoy these scrumptious bites.

Slicing Eggplants_June2014

Servings: 5, makes 10 eggplant stacks

Note: These don’t keep particularly well since the tomatoes make the breading a little soggy if they sit for too long. So make sure that you cook them just in time for eating so that they’re as delicious as possible.


  • 2 eggplants
  • 2 large eggs
  • 2 tablespoons water
  • 2 cups breadcrumbs
  • 2 tablespoons dried oregano
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 2-3 tomatoes (enough for about 20 thin slices)
  • 1 8 oz. package of mozzarella (cut into 20 thin slices)
  • about 30 basil leaves
  • parmesan to taste
  • balsamic to taste

Preheat oven to 425° F/220°C

Slice the eggplants into 1/2 inch circles, you should have around 30. When done, mix the two eggs with the water, and then mix the breadcrumbs with the oregano, garlic, salt and pepper. Grease two pans and set them aside. Dip the eggplant slices into the eggs one by one, and then coat them completely in the breadcrumb mixture. Line them up on the prepared pans, and when done with all thirty, spray them with Pam or another oil spray. Bake for seven minutes until the top is crispy, then flip and bake another 7 minutes until the other side is crispy.

While the eggplant is in the oven, slice the tomatoes and mozzarella. Slice the tomatoes thinly (about 1/4 inch thick) and rid them of the pulp and seeds. Try to make about 20 slices. Slice the mozzarella, again, try to make about 20 slices. We sliced the cheese with a serrated knife because it was easier to get very thin slices.

Preheat oven to 375° F/190°C

When the eggplant is done baking, take them out of the oven and begin to assemble the stacks. Put one eggplant on bottom and top with a slice of mozzarella, then a tomato slice, and then a basil leaf. Top that with an eggplant slice, another slice of mozzarella, tomato and basil. Top with one last eggplant slice and a basil leaf. Repeat with the remaining slices. You should end up with about ten stacks.

Arrange the stacks on a pan (you can use the same one that was used for baking the eggplant slices) and bake for 7-10 minutes, until the cheese is melted and they are crispy. Grate Parmesan over the tops and drizzle balsamic to taste. Enjoy!

Eggplant Stacks_June2014


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