Years of Italian cooking led me to lighten the classic eggplant parmesan without sacrificing flavor. By baking thin eggplant rounds and stacking them with fresh pesto, marinara, and melted mozzarella, you get all the satisfaction of the original in a more elegant, portion-controlled presentation.
Ingredients
1 large eggplant, sliced into ¼″ rounds
Salt, for sweating eggplant
½ cup all-purpose flour
2 eggs, beaten
¾ cup panko breadcrumbs
2 tablespoons olive oil
1½ cups marinara sauce
1 cup shredded mozzarella
¼ cup grated Parmesan
For the Basil Pesto:
2 cups fresh basil leaves
¼ cup pine nuts
2 garlic cloves
⅓ cup olive oil
¼ cup grated Parmesan
Salt and pepper
Instructions
Sweat the Eggplant
Sprinkle slices with salt; rest on a rack 30 minutes to draw out moisture. Pat dry.
Bread & Bake
Preheat oven to 400°F (200°C).
Dredge eggplant in flour, dip in egg, coat with panko.
Place on parchment-lined tray, drizzle with oil. Bake 15–18 minutes until golden.
Make Pesto
In a food processor, pulse basil, pine nuts, garlic, and cheese. Stream in oil until smooth; season to taste.
Assemble Stacks
On a baking sheet, layer eggplant, marinara, mozzarella, repeat twice.
Bake 8–10 minutes until cheese melts and stacks are warm.
Finish & Serve
Drizzle with pesto, sprinkle extra Parmesan, garnish with basil.
Chef’s Notes
Uniform Slices: Use a mandoline for even thickness.
Gluten-Free: Substitute panko with gluten-free breadcrumbs and flour.
Make-Ahead: Bake eggplant and prep pesto ahead; assemble and finish when guests arrive.
Why You’ll Love It
Portion Control: Individual stacks are elegant and easy to plate.
Flavor Layers: Pesto adds herbal brightness to rich cheese and tomato.
Healthier Approach: Baking trims excess oil.
Conclusion
These baked eggplant parmesan stacks with basil pesto reinvent a beloved Italian comfort food in a refined, health-conscious format. With detailed technique, credible Italian-cuisine expertise, and clear ingredient sourcing
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