Hearty Eggplant Parmesan Stacks with Tomato and Microgreens
Crispy. Rich. Green-powered.
This isn’t your nona’s soggy eggplant parm. This is a skillet-seared, punchy, guilt-free take—where golden eggplant meets melty cheese and fire-roasted tomato slices. But here’s the kicker: a vibrant crown of fresh microgreens adds a peppery, detoxifying finish that elevates every damn bite.
Ingredients (Serves 2-3)
- 1 large eggplant, sliced into ½-inch rounds
- 2 large ripe tomatoes, sliced
- ½ cup marinara or arrabbiata sauce (for heat)
- 1 cup grated mozzarella
- ¼ cup grated Parmesan
- 1 egg, beaten
- ½ cup flour
- ½ cup Panko breadcrumbs
- Olive oil for shallow frying
- Sea salt and freshly cracked black pepper
- A generous handful of microgreens (radish, arugula, or mustard mix)
Instructions
1. Salt, Slice, and Patience
Lay the eggplant slices out. Hit them with salt and let them sweat for 20 minutes. Wipe them dry. That’s moisture out, flavor in.
2. Crumb Coat Like You Mean It
Dredge each slice in flour, then egg, then Panko. Don’t be shy—press that crumb on. Shallow-fry in olive oil over medium heat until golden and crunchy. Drain on paper towel. Season with a pinch of salt.
3. Stack It Up
In a hot skillet (cast iron preferred), layer as follows:
Eggplant → marinara → tomato → mozzarella → sprinkle of Parmesan. Repeat for double height.
Cover with a lid or broil briefly just until that cheese oozes like lava.
4. Green Crown Finish
Off the heat. Top with a loose pile of microgreens. This isn’t just for garnish—it brings freshness, bite, and antioxidants. Drizzle with olive oil, crack some pepper, and serve straight from the skillet.
