Jeannie Jacobs’ Eggplant Parmesan Stack
Recipe Serves 3-4
This week’s Sunday Supper is comfort food made with style: a sophisticated Eggplant Parmesan Stack from our good friend Jeannie Jacobs. It comes from her brand-new cookbook, Welcome to My Table, and shows how easy it is to cook a dish that looks as good as it tastes.
A secret to this elegant eggplant is making it with freshly-ground Italian seasoning. You can make extra seasoning and store it in your FinaMill Dried Herbs+ Pod for future use. This recipe is perfect as a treat for mom on Mother’s Day
Ingredients
- 1 large eggplant, sliced into ½ inch rounds
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 cup breadcrumbs (Italian-style recommended)
- 2 eggs, beaten
- ½ cup all-purpose flour
- ½ tsp coarse salt (Ground in a FinaMill Everyday Pod)
- ¼ tsp black pepper (Ground in a FinaMill Pepper Pod)
- ½ tsp toasted garlic (Ground in a FinaMill Everyday Pod)
- ½ tsp Italian seasoning (see recipe below)
Italian Seasoning Recipe
- • 1 Tbsp dried basil
- • 1 Tbsp dried thyme
- • 1 Tbsp dried rosemary
- • 1 Tbsp dried marjoram
- • 1 Tbsp dried parsley
- • 2 Tbsp dried oregano
- • 1 tsp red pepper flakes (optional)
Direction: Place all the dried herbs and red pepper flakes into a bowl and mix well. Pour the mixed herbs and red pepper flakes into a FinaMill Dried Herbs+ Pod and grind fresh for the recipe as outlined above.
Directions
1. Prepare the Eggplant
Lightly salt the eggplant slices and let them sit for 15-20 minutes to draw out excess moisture. Pat them dry with a paper towel.
2. Breading the Eggplant
Set up three bowls; one with flour, one with beaten eggs, and one with breadcrumbs mixed with both the toasted garlic and Italian seasoning. Dredge each eggplant slice in flour, then dip it in the beaten eggs, and finally coat it with breadcrumbs and Italian seasoning.
3. Frying the Eggplant
Heat about ¼ inch of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 2-3 minutes per side. Transfer to a plate lined with paper towels to absorb excess oil.
4. Assembling the Stack
Preheat oven to 375° F (190°C). In a baking dish, spread a thin layer of marinara sauce. Place one fried eggplant slice in the dish, spoon some marinara sauce over it, sprinkle with mozzarella and Parmesan. Repeat layering 2-3 times to create stacks.
5. Baking the Stacks
Bake uncovered for 20 minutes or until the cheese is melted and bubbly.
Pro Tips From Jeannie
A Lighter Version: If you want a lighter version, you can bake the breaded eggplant slices at 400° F for 20 minutes, flipping halfway. Then allow the stacks to sit for about 5 minutes after baking to help them hold their shape.
Drink Pairings: Jeannie recommends serving a Sparkling Citrus Spritzer with your Eggplant Parmesan Stack. Just mix sparkling water with fresh orange juice and a splash of basil syrup for a refreshing paring. Alternatively, you can serve Italian Soda with Pomegranate or Blood Orange.
About Dr. Jeannie Jacobs
Dr. Jeannie Jacobs is a former OB-GYN who courageously pivoted from medicine to pursue her true passion – creating beauty, connection, and purpose through intentional living. As the founder of Just Jeannie and Pivotal Moments by JJ, she inspires others to elevate everyday life through scent, style, and soulful gatherings. Her debut cookbook, Welcome to My Table, blends family traditions, travel-inspired flavors, and thoughtful hosting tips, showing that every meal is an opportunity to create lasting memories.
Follow her @jeanniejacobs
The Perfect Mother’s Day Gift
Celebrate mom and give her the gift of fresh flavor with the FinaMill Classic Rechargeable Mother’s Day Bundle – Includes a free copy of Jeannie Jacobs’ cookbook, Welcome to My Table. From comforting family classics to beautifully seasoned new favorites, FinaMill helps Mom get more out of every moment in the kitchen. Limited time offer, available while supplies last.
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