Eggplant Parmesan Stacks
Crisp, cheesy, no marathon required.
$19.54 total
Ingredients & Cost Breakdown
| 2 medium eggplants, sliced | $3.20 |
| 1 cup breadcrumbs | $1.15 |
| 2 eggs | $0.32 |
| 1.5 cups shredded mozzarella | $2.42 |
| 1/2 cup parmesan | $1.03 |
| 1 jar marinara | $9.29 |
| Oil for frying | $0.23 |
| Extra grated parmesan, topping | $1.90 |
| Total | $19.54 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 2 medium eggplants
- 1 cup breadcrumbs
- 2 eggs
- 1.5 cups shredded mozzarella
- 1/2 cup parmesan
- 1 jar marinara
- Oil for frying
- Extra grated parmesan, topping
How to Make It
- Salt eggplant slices and let sit 10 minutes to draw out moisture; pat dry.
- Dredge in egg, then breadcrumbs; pan-fry in oil until golden, about 3 minutes per side.
- Layer in a baking dish with marinara and both cheeses.
- Bake at 375°F for 20 minutes until bubbly.
- Serve with extra grated parmesan on the side.
No-Time-For-That Tip: Salting the eggplant first is the whole trick — skip it and you get a soggy, bitter stack.
Swap It: Bake the breaded slices instead of frying — 400°F for 20 minutes, flipping once.
🍽️ Pairs well with Creamy Tuscan Chicken Skillet
Gear for this recipe
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