These crispy Parmesan-crusted eggplant stacks are a delightful way to enjoy eggplant, transforming the humble vegetable into a gourmet dish. Each slice is coated in a crunchy, cheesy crust, providing a satisfying texture that contrasts beautifully with the velvety tomato basil sauce.
The freshness of the basil and the sweetness of the ripe tomatoes elevate the dish, making it perfect for any occasion, whether as a light dinner or an impressive appetizer. Layered and baked to perfection, these stacks are not only delicious but also visually stunning on any table.
For the crispiest results, make sure to salt the eggplant slices and let them sit for about 30 minutes to draw out excess moisture. This helps achieve that perfect crunch!
You can also substitute the Parmesan cheese with nutritional yeast for a vegan version. Additionally, feel free to add different herbs, such as oregano or thyme, to the sauce for extra flavor.
These stacks can be made ahead and stored in the fridge. Simply reheat in the oven at 350°F (175°C) until heated through to maintain their crispiness.
