Peanut-Crusted Baked Eggplant Stacks With Mozzarella and Basil

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 hearty stacks)
• Prep Time: 30 minutes (plus 20 minutes optional salting time)
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 2 medium eggplants (about 2 lb total)
• 1 1/2 tsp kosher salt (for eggplant) + extra to taste
• 1 cup roasted unsalted peanuts, finely chopped (divided)
• 3/4 cup panko breadcrumbs
• 1/2 cup finely grated Parmesan cheese (optional but delicious)
• 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp dried oregano
• 3 large eggs + 2 tbsp milk or water
• 4 tbsp olive oil (divided)
• 1 tbsp olive oil, 1/2 small onion, 2 garlic cloves
• 1 (14.5 oz) can crushed tomatoes
• 2 tbsp smooth peanut butter
• 1 tsp sugar, 1/2 tsp kosher salt, 1/4 tsp black pepper, pinch red pepper flakes
• 8 oz low-moisture mozzarella, sliced or shredded
• 1 packed cup fresh basil leaves, plus extra for garnish

Do This

• 1. Slice eggplant into 1/2-inch rounds, salt both sides, and let drain 20 minutes. Pat dry. Preheat oven to 425°F (220°C). Line 2 baking sheets.
• 2. Mix 3/4 cup peanuts, panko, Parmesan, smoked paprika, garlic powder, oregano, salt, and pepper. In another bowl, whisk eggs with milk.
• 3. Dip eggplant slices in egg, then peanut crumb mixture. Arrange on oiled baking sheets, drizzle or spray with 2 tbsp olive oil.
• 4. Bake 18–22 minutes, flipping once, until golden and crisp. While they bake, make the sauce: sauté onion and garlic, add tomatoes, peanut butter, 2 tbsp chopped peanuts, sugar, salt, pepper, and simmer 10–15 minutes.
• 5. Lower oven to 400°F (200°C). In a lightly oiled baking dish, layer: sauce, peanut-crusted eggplant, more sauce, mozzarella, and basil. Repeat for 2–3 layers per stack.
• 6. Top stacks with remaining mozzarella and a sprinkle of peanuts or Parmesan. Bake 12–15 minutes until bubbly and browned. Rest 5 minutes, garnish with basil, and serve hot.

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Why You’ll Love This Recipe

• A fun twist on classic eggplant Parmesan with a crunchy, nutty peanut crust.
• Layers of melty mozzarella, fresh basil, and a gentle peanut–tomato sauce feel cozy but not heavy.
• Everything is baked, not fried, so you get big flavor with less mess.
• Elegant enough for guests, but simple enough for a relaxed weeknight dinner.

Grocery List

• Produce: 2 medium eggplants, 1 small yellow onion, 2–3 garlic cloves, 1 bunch fresh basil.
• Dairy: 8 oz low-moisture mozzarella, 1/2 cup finely grated Parmesan (optional but recommended), 3 large eggs.
• Pantry: Roasted unsalted peanuts, panko breadcrumbs, canned crushed tomatoes, smooth peanut butter, olive oil, kosher salt, black pepper, sugar, smoked paprika, garlic powder, dried oregano, red pepper flakes (optional).

Full Ingredients

For the Peanut-Crusted Eggplant

• 2 medium globe eggplants (about 2 lb / 900 g total), cut into 1/2-inch (1.25 cm) thick rounds
• 1 1/2 tsp kosher salt (for salting the eggplant slices)
• 3/4 cup (100 g) roasted unsalted peanuts, very finely chopped or pulse-ground
• 3/4 cup (45 g) panko breadcrumbs
• 1/2 cup (45 g) finely grated Parmesan cheese (optional but highly recommended)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp fine sea salt or kosher salt
• 1/4 tsp freshly ground black pepper
• 3 large eggs
• 2 tbsp milk or water
• 3 tbsp olive oil, divided (for the baking sheets and drizzling)

For the Subtle Peanut–Tomato Sauce

• 1 tbsp olive oil
• 1/2 small yellow onion, finely diced (about 1/3 cup)
• 2 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes (optional, for gentle heat)
• 1 can (14.5 oz / 410 g) crushed tomatoes or tomato puree
• 2 tbsp smooth peanut butter
• 2 tbsp finely chopped roasted unsalted peanuts
• 1 tsp sugar (to balance acidity)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 tsp dried basil or dried oregano
• 1–2 tbsp water, as needed to thin the sauce slightly

For Assembly and Finishing

• 8 oz (225 g) low-moisture mozzarella cheese, sliced into 12 even rounds or shredded (about 1 1/2 cups packed)
• 1 packed cup fresh basil leaves (about 1 oz / 30 g), left whole or torn
• 2 tbsp grated Parmesan cheese or 2 tbsp finely chopped peanuts, for topping (or a mix of both)
• Freshly ground black pepper, to finish
• Extra basil leaves, for garnish

Step-by-Step Instructions

Step 1: Prep and Salt the Eggplant

Line a large baking sheet or tray with paper towels. Slice the eggplants into 1/2-inch (1.25 cm) thick rounds, aiming for 12–16 slices total so you can build 4 sturdy stacks.
Lay the slices in a single layer on the tray.

Sprinkle both sides of each slice lightly with the 1 1/2 teaspoons kosher salt. Let them sit for about 20 minutes. This draws out excess moisture and some bitterness, which helps the eggplant bake up with a better texture instead of turning soggy.

After 20 minutes, use fresh paper towels to firmly blot both sides of every slice, removing the released moisture and excess salt. Set the slices aside.

Step 2: Preheat the Oven and Set Up Breading Station

Preheat your oven to 425°F (220°C). Line 2 large baking sheets with parchment paper for easier cleanup, and drizzle each sheet with about 1/2 tablespoon of olive oil, spreading it around with your fingers or a brush.

In a shallow bowl or pie plate, combine the finely chopped peanuts (3/4 cup), panko breadcrumbs, grated Parmesan (if using), smoked paprika, garlic powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well so the seasonings are evenly distributed.

In a second shallow bowl, whisk together the eggs and 2 tablespoons of milk or water until smooth and slightly frothy. This will help the peanut crust adhere nicely to the eggplant slices.

Step 3: Coat Eggplant in the Peanut Crust

Working one slice at a time, dip an eggplant round into the egg mixture, letting any excess drip off. Then place it into the peanut crumb mixture, pressing gently so the crumbs cling to both sides. Turn to coat completely.

Transfer the coated slice to the prepared baking sheets. Repeat with the remaining eggplant slices, arranging them in a single layer with a little space between each piece so they crisp up well.

Once all slices are coated and on the sheets, drizzle or lightly brush the tops with the remaining olive oil (about 2 tablespoons total). This encourages browning and a crunchy texture in the oven.

Step 4: Bake the Peanut-Crusted Eggplant

Place the trays in the preheated 425°F (220°C) oven and bake for 10–12 minutes. Carefully flip each slice using a spatula or tongs, then bake for another 8–10 minutes, until the eggplant feels tender when pierced with a fork and the peanut crust is deep golden and crisp.

If one tray browns faster than the other, rotate the pans between oven racks halfway through to encourage even cooking. When done, set the trays aside to cool slightly while you finish the sauce and prepare to assemble the stacks.

Step 5: Make the Subtle Peanut–Tomato Sauce

While the eggplant bakes, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the diced onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent. Stir in the minced garlic and crushed red pepper flakes (if using), and cook for 30–60 seconds until fragrant but not browned.

Pour in the crushed tomatoes, then whisk in the smooth peanut butter until it melts into the sauce. Add the 2 tablespoons chopped peanuts, sugar, 1/2 teaspoon kosher salt, black pepper, and dried basil or oregano. Bring the sauce to a gentle simmer.

Reduce the heat to low and let the sauce simmer, uncovered, for 10–15 minutes, stirring occasionally. If it becomes too thick, stir in 1–2 tablespoons water to loosen. Taste and adjust seasoning: add a pinch more salt or sugar if needed. The peanut flavor should be warm and nutty but not overpowering the tomato.

Step 6: Assemble the Eggplant, Mozzarella, and Basil Stacks

Reduce the oven temperature to 400°F (200°C). Lightly oil a medium baking dish (about 9×9 inches or similar) to prevent sticking.

Spread a thin layer (about 1/3 cup) of the peanut–tomato sauce over the bottom of the dish. This helps the bottom layer of eggplant stay moist and flavorful.

Build each stack as follows: place a peanut-crusted eggplant slice in the dish, top it with a spoonful of sauce (1–2 tablespoons), a slice or small handful of mozzarella, and a few basil leaves (whole or torn). Repeat for 1–2 more layers per stack, depending on how tall you’d like them, finishing with a piece of eggplant.
Aim for 2–3 layers of eggplant per stack and 4 stacks total.

Spoon a final layer of sauce over the tops, then divide any remaining mozzarella over the stacks. Sprinkle with the 2 tablespoons grated Parmesan and/or chopped peanuts for a bit of extra color and crunch.

Step 7: Bake the Stacks and Serve

Transfer the assembled dish to the 400°F (200°C) oven and bake for 12–15 minutes, until the mozzarella is melted and bubbling and the tops are lightly browned in spots.
If you like a more browned top, you can switch the oven to broil for the last 1–2 minutes, watching closely so it does not burn.

Remove from the oven and let the stacks rest for about 5 minutes. This short rest helps the cheese set slightly, making the stacks easier to serve.

Finish with a few grinds of black pepper and a generous handful of fresh basil leaves over the top. Serve hot, with extra peanut–tomato sauce on the side if you have some left. These stacks are excellent on their own, or over a bed of lightly dressed greens or simple buttered pasta.

Pro Tips

• Chop the peanuts very finely. For the best crust, pulse the peanuts in a food processor or chop with a knife until they are almost breadcrumb-like, with just a few small pieces for crunch.
• Do not skip salting the eggplant. This step draws out moisture and helps the slices bake up with a meaty, satisfying texture instead of going mushy.
• Keep one hand “wet” and one “dry.” When breading, use one hand for dipping in egg and the other for pressing into crumbs to avoid clumpy fingers and keep the crust even.
• Adjust peanut intensity in the sauce. For a more delicate flavor, use 1 tablespoon peanut butter instead of 2; for a richer nutty note, add an extra tablespoon.
• Let the stacks rest before serving. A brief 5-minute rest makes the layers hold together better and keeps the cheese from sliding when you plate them.

Variations

• Gluten-free version: Swap the panko breadcrumbs for gluten-free panko or finely ground gluten-free crackers. Confirm your peanut butter and other ingredients are certified gluten-free.
• Spicier peanut–tomato sauce: Increase the red pepper flakes to 1/2 teaspoon and add a dash of hot sauce or a pinch of cayenne for a gentle kick that pairs beautifully with the creamy mozzarella.
• Extra-vegetable stacks: Add thin slices of roasted zucchini or roasted red pepper between the layers of eggplant and cheese for more color and sweetness.

Storage & Make-Ahead

Leftover eggplant stacks keep well in the refrigerator for up to 3 days. Let them cool completely, then cover the baking dish tightly or transfer individual portions to airtight containers. Reheat in a 350°F (175°C) oven for 15–20 minutes, until heated through and the cheese is melted again. The crust will soften slightly but still tastes wonderful.

For make-ahead prep, you can bake the peanut-crusted eggplant slices and cook the peanut–tomato sauce up to 1 day in advance. Store them separately in the refrigerator. When ready to serve, assemble the stacks with the mozzarella and basil, then bake at 400°F (200°C) for 15–18 minutes, since everything is starting cold. This is a great strategy if you are entertaining and want to minimize last-minute work.

Nutrition (per serving)

Approximate values per serving (1 generous stack, assuming 4 servings): about 780 calories; 33 g protein; 55 g fat; 35 g carbohydrates; 8 g fiber; 8 g sugar; 850 mg sodium. These numbers are estimates and will vary based on exact ingredient brands and portion sizes.