Ingredients for - Crispy Eggplant Parmesan Stacks
How to cook deliciously - Crispy Eggplant Parmesan Stacks
1 . Stage
Preheat oven to 425 degrees F (220 degrees C).
2 . Stage
Sprinkle both sides of eggplant rounds generously with salt; place on baking sheet for 15 minutes to draw out moisture. Use paper towels to blot moisture from each side of the eggplant slices. Sprinkle lightly with salt and pepper.
3 . Stage
Whisk eggs in a shallow bowl. Place panko bread crumbs in a second bowl. Dip each side of the eggplant slices in the whisked eggs, then press into the panko crumbs to coat each side. Place slices on a cooling rack on a baking sheet.
4 . Stage
Spray the tops of eggplant generously with cooking spray. Bake 8 minutes in preheated oven. Turn each slice, and spray the other side with cooking spray. Bake an additional 8 to 10 minutes. Remove from oven and let cool slightly.
5 . Stage
Reduce oven temperature to 350 degrees (175 degrees C).
6 . Stage
To make the stacks: Cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment. Top with a spoonful of Ragu® Old World Style® Traditional Sauce and a slice of mozzarella. Place another slice of eggplant on the first; repeat the layering process until you have about 5 or 6 slices in a stack. Top with a generous layer of parmesan cheese.
7 . Stage
Bake stacks until the cheese has melted, 10 to 15 minutes. Remove from oven and let cool for a few minutes. Serve warm.