Prep the Eggplant:
Slice eggplants into 1–1.5 cm thick rounds. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Pat dry with paper towels. 🍆🧂

Bake Eggplant:
Preheat oven to 200°C (400°F). Brush both sides of eggplant slices with olive oil. Arrange on a baking sheet and bake for 15 minutes, flipping halfway through until tender and slightly golden. 🔥

Assemble the Stacks:
On a parchment-lined baking tray, layer eggplant slices with a spoonful of marinara, a sprinkle of mozzarella, Parmesan, garlic powder, and Italian herbs. Repeat to create 2–3 layers per stack. Top with remaining mozzarella and Parmesan. 🍅🧀🌿

Bake the Stacks:
Bake in preheated oven for 15–20 minutes, until cheese is melted and bubbly. Remove and let cool for 5 minutes before serving. 🔥

Serve:
Garnish with fresh basil and drizzle with balsamic glaze if desired. 🍇🌿

💡 Tips:

• Extra Flavor: Roast eggplant slices with garlic powder and Italian herbs before stacking. 🌱🧄
• Make Ahead: Assemble stacks and refrigerate until ready to bake. ⏳
• Serving Ideas: Serve with a side of pasta, salad, or crusty bread. 🍝🥗🍞
• Cheese Options: Swap mozzarella for provolone or fontina for variation. 🧀

Enjoy your delicious, cheesy Baked Eggplant Parmesan Stacks! 🍆🧀🍅😋