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Crispy Grilled Eggplant Parmesan Stacks

crispy grilled eggplant parmesan stacks - featured image
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A quick and easy recipe featuring crispy grilled eggplant layered with smoky flavors, marinara sauce, and melted cheese, perfect for gatherings or weeknight dinners.

Ingredients

Scale
  • 2 medium-sized firm eggplants (about 1.5 lbs / 700 g), sliced into ½-inch rounds
  • Kosher or sea salt, for sweating the eggplant
  • ¼ cup (60 ml) extra virgin olive oil, plus more for brushing
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning (or mix of dried basil, oregano, and thyme)
  • 1 cup (100 g) panko breadcrumbs
  • ½ cup (50 g) freshly grated Parmesan cheese
  • A handful of fresh basil leaves, torn
  • 8 oz (225 g) sliced mozzarella cheese (part-skim preferred)
  • 1 ½ cups (360 ml) marinara sauce

Instructions

  1. Slice 2 medium eggplants into ½-inch rounds. Lay them out on a large tray and sprinkle both sides generously with kosher salt. Let them sit for 30 minutes to sweat out excess moisture and bitterness. Rinse and pat dry with paper towels.
  2. In a bowl, combine 1 cup panko breadcrumbs, ½ cup grated Parmesan, 1 teaspoon smoked paprika, 1 teaspoon Italian seasoning, and minced garlic. Stir to blend evenly.
  3. Lightly brush both sides of the eggplant slices with ¼ cup olive oil to help the breadcrumbs stick and prevent drying out on the grill.
  4. Press each eggplant round into the breadcrumb mixture, coating both sides well.
  5. Preheat grill or grill pan to medium-high (about 400°F). Brush grates with oil to prevent sticking.
  6. Grill the coated eggplant slices for 3-4 minutes per side until grill marks appear and coating is golden brown. Avoid overcooking to prevent mushiness.
  7. On an oven-safe plate or baking sheet, layer grilled eggplant slices with dollops of marinara sauce and slices of mozzarella. Repeat layers 3 times, finishing with cheese on top.
  8. Place the stacks under a broiler or in a preheated 375°F oven for 5-7 minutes until cheese is bubbly and slightly golden. Watch carefully to avoid burning.
  9. Sprinkle torn fresh basil leaves over the stacks before serving. Optionally drizzle with good olive oil.

Notes

Salting the eggplant slices is essential to remove bitterness and moisture, which helps keep the stacks from becoming soggy. Pat dry thoroughly before breading. Use a silicone brush for even olive oil coverage. Maintain medium-high grill heat to avoid burning the coating. If no grill is available, bake breaded eggplant slices at 425°F for 20 minutes, flipping halfway. For vegan or gluten-free versions, substitute cheeses and breadcrumbs accordingly.

Nutrition

Keywords: eggplant parmesan, grilled eggplant, crispy eggplant, smoky eggplant, vegetarian, easy dinner, summer recipe, layered eggplant stacks

Find it online: https://katedishes.com/crispy-grilled-eggplant-parmesan-stacks-easy-smoky-layered-recipe/