Baked eggplant parmigiana stacks with fresh mozzarella and basil

• 2 globe eggplantlarge, about 450g each
• 1 ½ tsp fine sea salt
• ½ tsp black pepper
• 120 g panko breadcrumbs
• 40 g grated parmesan
• 1 tsp dried oregano
• ½ tsp garlic powder
• 2 large eggs
• 3 tbs olive oil
• 1 can crushed tomatoes400g can
• 2 garlic clovesminced
• ¼ tsp red pepper flakes
• ½ tsp granulated sugar
• 225 g fresh mozzarellasliced into 8 rounds
• 15 g fresh basilleaves picked

1. 1

   Preheat your oven to 220°C (425°F) and set a wire rack on a sheet pan. The rack is key — it lets hot air circulate under the eggplant so both sides get crispy without flipping.

   Tip: No wire rack? Lightly oil the sheet pan directly, but expect softer bottoms.

2. 2

   Trim the ends off both eggplants and cut each crosswise into 1.5cm (½-inch) thick rounds — you want about 12 good slices total. Season both sides with the salt and pepper.

   Tip: Don't go thinner than 1.5cm or the slices will turn floppy instead of meaty.

3. 3

   Set up a breading station: beat the eggs in a shallow bowl. In a separate mixing bowl, toss together the panko, parmesan, oregano, garlic powder, and olive oil until the crumbs look evenly damp and clumpy — this is what makes them crisp up golden in the oven.

4. 4

   Dip each eggplant round into the egg, let the excess drip off, then press firmly into the panko mixture, coating both sides generously. Arrange on the wire rack with a little space between each slice.

5. 5

   Bake for 10 minutes, then flip each slice and bake another 8-10 minutes until the panko is deep golden brown and the eggplant feels tender when you press the center with a spatula.

   Tip: Keep an eye on them at the 18-minute mark — panko can go from golden to burnt quickly.

6. 6

   While the eggplant bakes, make a quick marinara. Heat the small saucepan over medium heat, add a splash of oil from the measured olive oil (reserve the rest for the panko), then cook the minced garlic and red pepper flakes for about 30 seconds until fragrant. Pour in the crushed tomatoes, add the sugar, stir, and let it simmer gently for 10 minutes until slightly thickened.

   Tip: The sugar isn't for sweetness — it just rounds out the acidity of the canned tomatoes.

7. 7

   Pull the sheet pan out and build the stacks right on the rack. For each stack: place one large eggplant round down, spoon on a tablespoon of marinara, add a mozzarella slice, then top with a second eggplant round, another spoonful of marinara, and another mozzarella slice. You should get about 4 generous two-high stacks.

8. 8

   Return the sheet pan to the oven for 2-3 minutes, just until the mozzarella is melted and starting to pool at the edges. Watch it — you want soft and gooey, not browned.

9. 9

   Transfer each stack to plates with a spatula. Spoon the remaining warm marinara around the base, tear the fresh basil over the top, and serve immediately while the cheese is still stretchy.

   Tip: Leftovers keep well in the fridge for 2 days. Reheat uncovered at 190°C (375°F) for 10 minutes to re-crisp the panko.

• sheet pan (half-sheet (18x13 inch))
• wire rack
• cutting board
• shallow bowl
• mixing bowl
• small saucepan (2-liter (2-quart))

Per serving

Nutritional values are estimates only.