josie + nina

Stacks of crispy eggplant slices layered with fresh mozzarella, zesty ricotta and a simple red sauce.

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Always crispy; never soggy.

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INGREDIENTS

2 eggplants 2 tsp kosher salt ¼ cup flour 3 large eggs, beaten ½ cup parmesan cheese, grated ½ cup panko ½ seasoned Italian breadcrumbs 8 slices fresh mozzarella, 3½ cups Italian tomato sauce 15 oz. ricotta 2 tsp lemon fresh parsley 1/2 cup mozzarella, grated 01 Recipe here!

TIP: For crispy eggplant, salt the eggplant and let it rest to release water.

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Make a breading station of crumbs/cheese, flour, and eggs.

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One slice at a time, dip the eggplant in flour, then egg and then crumbs/cheese

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Bake the eggplant until oh so crispy! Meanwhile....

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Mix up the super easy ricotta filling...

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Layer on: fresh mozzarella sauce + more eggplant and repeat!

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..and then top with the fresh ricotta mix. Bake until heated!

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Serve as a main dish or with your favorite pasta!

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Homemade Italian Red Sauce

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josie + nina

Simple Eggplant Parmesan Stacks

Stacks of crispy eggplant slices layered with fresh mozzarella, zesty ricotta and a simple red sauce.

Eggplant Parm

Always crispy; never soggy.

Why Make Eggplant Parm Stacks?

You can also make them in the air fryer!

A lighter version of an Italian classic recipe