Crispy Eggplant Parmesan Stacks

Recipe View 5 mins Preheat oven to 425 degrees F (220 degrees C). (5 minutes)

Recipe View 15 mins Generously sprinkle eggplant rounds with kosher salt on both sides; place on a wire rack set over a baking sheet for 15 minutes to draw out excess moisture. (15 minutes)

Recipe View 5 mins Use paper towels to thoroughly blot moisture from each side of the eggplant slices. Season lightly with salt and pepper. (5 minutes)

Recipe View 15 mins Place lightly beaten eggs in a shallow dish. Place panko breadcrumbs in a separate shallow dish. Dip each eggplant slice in the egg, allowing excess to drip off, then press into the panko crumbs, ensuring each side is fully coated. Place breaded slices back on the wire rack. (15 minutes)

Recipe View 18 mins Spray the tops of the breaded eggplant generously with olive oil spray. Bake for 8 minutes in the preheated oven. Flip each slice, spray again with olive oil spray, and bake for another 8-10 minutes, or until golden brown and crispy. Remove from oven and let cool slightly. (18 minutes)

Recipe View 2 mins Reduce oven temperature to 350 degrees F (175 degrees C). (2 minutes)

Recipe View 15 mins To assemble the stacks: Line a baking sheet with parchment paper. Place a large eggplant slice on the parchment. Top with a generous spoonful of marinara sauce and a slice of fresh mozzarella. Repeat the layering process with remaining eggplant, sauce, and mozzarella, creating stacks of about 5 or 6 slices high. Finish each stack with a generous layer of grated Parmesan cheese. (15 minutes)

Recipe View 15 mins Bake the stacks until the cheese is melted, bubbly, and lightly golden brown, about 10-15 minutes. (15 minutes)

Recipe View 5 mins Remove from oven and let cool for a few minutes before serving. Garnish with fresh basil, if desired. Serve warm, with extra Parmesan cheese on the side. (5 minutes)