Eggplant Parmigianino Stacks

Prep Time: 30 minutes • Cook Time: 30 MINUTES • Serves: 8-12


  • 2 small-medium skinny sized eggplants (cut into 1⁄3” thick rounds)
  • 1 cup homemade tomato sauce
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 cup Italian-style breadcrumbs
  • 1 ball of fresh mozzarella
  • 1⁄4 cup Parmigiano-Reggiano
  • 1 tbsp. red chili flakes
  • 1⁄2 cup fresh basil leaves
  • 1 tbsp. oregano
  • sea salt
  • fresh cracked black pepper
  • olive oil



  1. Line a baking tray with a kitchen towel.
  2. Sprinkle a pinch of salt on each slice of eggplant and lay down
    on tray for an hour —the salt will remove a lot of the bitterness.
  3. Pre heat oven to 410 degrees Fahrenheit.
  4. Add flour, one teaspoon of salt and a teaspoon of fresh cracked black pepper to a plate and combine.
  5. In a small bowl beat eggs and combine with oregano.
  6. Add breadcrumbs to another small plate.
  7. Lay each eggplant slice in the flour. Shake excess off. Submerge in egg, then firmly coat with breadcrumbs; set aside.
  8. Preheat a large non-stick skillet to medium high. Add two tablespoons of vegetable oil and fry eggplant until golden brown (approximately two minutes a side). Remove to a baking tray lined with a kitchen towel to absorb excess oil.
  9. On a rimmed baking tray, lined with parchment paper, lay down
    the fried eggplant, a slice of mozzarella, a basil leaf, eggplant and slice
    of mozzarella. Bake for two or three minutes or until cheese melts,
    and serve with tomato sauce.