Lighter Baked Eggplant Parmesan Stacks


  • 1 large eggplant
  • Salt
  • 3 large egg whites plus 1 tbsp. water
  • 1 cup Italian breadcrumbs
  • Olive oil
  • 2 cups warm marinara sauce, homemade or store-bought
  • 1 (8 oz.) ball Mozzarella cheese, cut into 1/4" slices
  • Fresh parsley or basil, chopped, for garnish (optional)

Preheat oven to 400 degrees F. Place a baking rack on a baking sheet and set aside.

Cut the eggplant into 1/4" slices. Sprinkle each piece lightly with salt and place on a paper towel for 15 minutes to allow the excess water to drain out.

Meanwhile, prepare your dredging station. Whisk the egg whites and water in a shallow bowl. Add the breadcrumbs to a separate bowl. 

Dip each slice of eggplant into the egg white mixture and then into the breadcrumbs, shaking off the excess. Place eggplant slices on prepared baking sheet. Lightly drizzle the tops of the eggplant pieces with olive oil.

Bake eggplant for 35-40 minutes or until tender. Remove from oven and top with a thin layer of marinara sauce and a slice of Mozzarella cheese. Place back in the oven for 5-10 minutes or until cheese is melted. 

Stack two eggplant slices on top of each other and garnish with parsley or basil, if desired. Serve immediately.

by The Savvy Kitchen