The Pioneer Woman Tasty Kitchen
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Eggplant Parmesan Stacks

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

My version of eggplant parmesan lasagna.

Ingredients

  • 2 whole Large Eggplants Peeled And Sliced Thin
  • 3 whole Eggs, Beaten
  • 4 cups Italian Bread Crumbs
  • 6 cups Tomato Sauce
  • 1 cup Ricotta Cheese
  • 1 package (16 Oz. Package) Mozzarella Cheese, Shredded
  • ½ cups Grated Parmesan Cheese
  • ½ teaspoons Dried Basil

Preparation

Preheat oven to 350 degrees F.

Dip eggplant slices in egg then in bread crumbs. Place in a single layer on a baking sheet. Bake in the preheated oven for 5 minutes on each side.

In two 9×13 inch baking dishes, spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Spread ricotta cheese on each slice. Sprinkle with mozzarella and Parmesan cheeses. Place one more eggplant slice on top of each one and repeat with remaining ingredients, sauce, ricotta and ending with mozzarella and parmesan. Sprinkle basil on top. Bake in the preheated oven for 35 minutes, or until golden brown.

13 Comments

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lisachang79 on 1.17.2011

Hi Rina ~ thanks for the friend request. Your eggplant parm stacks look mouth watering. I’ll definitely have to give them a try!

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Sweetpea Nancy on 1.17.2011

I love Eggplant Parmesan. I like the baking part rather then frying. I will be making this recipe very soon!mmmm my mouth is watering…..your photo looks so tasty!! :) Thanks for sharing the recipe.

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Nita on 1.16.2011

I made these tonight. The only thing I can say is spectacular!

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mrsjpvan2 on 1.15.2011

Will do! I am planning on making this tonight.

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ourblissfullydeliciouslife on 1.15.2011

This looks delicious! Can’t wait to try!!

2 Reviews

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Sarah - The Accidental Okie on 1.26.2011

This was great! Even my husband loved them! Very easy to modify to be gluten-free.

I did change two things:
I slightly dehydrated the eggplant. This insures it’s not soggy and it removes the eggplant’s bitter juices. I just covered cookie sheets with lots of paper towels and stacked a layer of sliced eggplant covered with kosher salt on each cookie sheet. I covered the tops of eggplant with more paper towels and then stacked all the cookie sheets on top of each other and left them for about an hour. (To help weigh the cookie sheets down, I topped the whole thing with my big utensil holder. It looks ridiculous, but it works!) After about an hour, rinse the salt off the eggplant and you’re good to go!

I am gluten-free, so made my own bread crumbs by toasting/drying out a loaf of Udi’s gluten-free white bread. To add a little flavor that’s in regular bread crumbs, I added some Italian seasonings and Parmesan cheese to the bread crumbs.

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Nita on 1.17.2011

Easy and quick to make — everyone loved them!

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