Eggplant Parmesan Stacks

• 2 medium eggplants, peeled and sliced into ¼ inch rounds
• 2 eggs, beaten
• 2 cups panko or other dry breadcrumbs
• 2 cups marinara sauce, homemade or jarred
• 8 oz mozzarella cheese, thinly sliced
• .5 cup grated parmesan cheese
• olive oil cooking spray or olive oil and brush

1. Preheat oven to 425^o
2. Place a cooling rack on a baking sheet
3. BAKE EGGPLANT
4. Dip each side of the eggplant rounds in beaten egg, then press into the breadcrumbs to cover both sides. Place all on the rack/baking sheet.
5. Spray the rounds with olive oil, or dab with brush dipped in olive oil.
6. Bake for 5 minutes, turn each slice, then coat the other side with olive oil and bake for an additional 6-8 minutes.
7. Remove from the oven and reduce the temperature to 350^o.
8. MAKE STACKS
9. Cover a baking sheet with parchment or foil.
10. Place an eggplant round on baking sheet, top with a spoonful of marinara, a slice of mozzarella and a sprinkle of parmesan. Repeat until the stack is 3 eggplant layers high.
11. Repeat the process until all eggplant rounds are used.
12. Bake stacks until the cheese has melted, 10-15 minutes.

SERVES 6

SOURCE: Adapted from allecipes, allrecipes.com, Crispy Eggplant Parmesan Stacks