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To achieve crispy baked eggplant sandwich stacks, even coating is essential. Here are some tips to ensure your eggplant slices are perfectly breaded without clumps:

Crispy Baked Eggplant Sandwich Stacks

Discover the delicious world of crispy baked eggplant sandwich stacks, a versatile recipe ideal for vegetarians and anyone looking to enjoy a healthy meal. This dish highlights the unique flavor of eggplant, known for its low-calorie and high-fiber profile. Easy to make, these sandwich stacks feature layers of breaded, baked eggplant, rich marinara sauce, and melted cheese. Perfect for family dinners, the satisfying crunch and delightful flavors will impress everyone at the table. Give this recipe a try and elevate your plant-based cooking!
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Ingredients
  

2 medium-sized eggplants, sliced into 1/4-inch rounds

1 cup breadcrumbs (preferably panko for extra crunch)

1/2 cup grated Parmesan cheese

2 tsp garlic powder

1 tsp dried oregano

1/2 tsp paprika

Salt and pepper, to taste

3 large eggs

1 cup all-purpose flour

1 cup marinara sauce

1 cup fresh mozzarella cheese, sliced

Fresh basil leaves, for garnish

Olive oil spray or 1/4 cup olive oil for drizzling

Instructions
 

Preheat Oven: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper and set aside.

    Prepare Eggplant: Sprinkle both sides of the eggplant slices with salt and place them on a large towel. Let them sit for about 30 minutes to draw out moisture and bitterness. Rinse with cold water and pat dry with paper towels.

      Create Breading Station: In three separate shallow bowls, set up the breading station. In the first bowl, place the flour. In the second bowl, whisk the eggs. In the third bowl, combine breadcrumbs, Parmesan cheese, garlic powder, oregano, paprika, salt, and pepper.

        Bread the Eggplant: Dredge each eggplant slice in flour, shaking off the excess. Dip into the egg mixture, then coat with the breadcrumb mixture, pressing gently to adhere.

          Bake the Eggplant: Arrange the breaded eggplant slices on the prepared baking sheets. Lightly spray with olive oil or drizzle with olive oil. Bake in the preheated oven for about 25-30 minutes, turning halfway through, until golden brown and crispy.

            Assemble the Sandwich Stacks: Once the eggplant is done, remove it from the oven. On a serving platter, layer the crispy eggplant slices with marinara sauce and slices of fresh mozzarella cheese. Repeat this stacking process to create multiple layers.

              Melt the Cheese: Return the assembled stacks to the oven and bake for an additional 5-7 minutes, until the cheese is melty and bubbly.

                Garnish and Serve: Remove from the oven, top with fresh basil leaves, and allow to cool for a couple of minutes before cutting into sandwiches. Serve warm with any remaining marinara sauce on the side for dipping.

                  Prep Time, Total Time, Servings: 15 mins | 1 hour | 4 servings