1 cup Mini Serving Quick Sauce


1 cup Panko Bread Crumbs
1 cup Flour
2 Eggs
1 medium sized Eggplant, cut into 1/4" thick slices
Salt & Pepper

Olive Oil for Frying


1/8 cup Parmigiano Reggiano Cheese, grated
2/3 cup Ricotta
1/3 cup Mozzarella
Mini Serving Quick Sauce (See above)
Extra Whole Fresh Basil Leaves

Extra Mozzarella for topping



• Place Bread Crumbs, Flour and Eggs in 3 separate bowls.

• Season each slice of Eggplant (back and front) with Salt and Pepper.

• Dip each Eggplant slice in Egg, then in Flour, then back in Egg, then in Bread Crumbs. Place on foil lined cooking sheet until ready for frying.

• Continue until all slices are dredged and coated.

• Preheat fry pan with oil over medium heat, approximately 7 minutes. Oil is ready for frying when it sizzles on contact with food.

• Add Eggplant to fry pan. Fry approx. 3-5 minutes per side, or until golden brown on each side.

• Remove from pan. Set aside on paper towel covered plate, to absorb excess oil.


• Preheat oven to 350˚F.

• Mix together Ricotta, Parmigiano and Mozzarella.

• Lay out slices of Eggplant onto a foil-lined baking sheet. You will be working with 2 slices per stack. Pair together similar diameter sized slices, then set aside the tops.

• Working with the bottom slices, place 1 fresh Basil Leaf on top of each eggplant slice.

• Layer enough Mini Serving Quick Sauce (about 1 tbsp+) to evenly coat Eggplant.

• Place 1 1/2 tbsp of Cheese Mixture onto the sauce and gently press down to evenly distribute the mixture across the slice.

• Top each stack with the remaining eggplant slice.

• Layer enough sauce to evenly coat the top slice.

• Place 1 tsp of Cheese Mixture onto the top, gently press down then top each slice with extra Mozzarella.

• Bake in oven for 15 minutes or until eggplant is heated through and the cheese has melted.

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Crispy Eggplant Parmesan Stacks(Click Image To View Detail)

Category: Side Dishes

Servings: 4-6

Misfit Level: Advanced

Notes From Betty:

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