Easy Eggplant Parmesan Stacks
User Reviews
5.0
60 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4 servings
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Calories
319 kcal
-
Course
Side Dish, Main Course, Appetizer
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Cuisine
Italian
Easy Eggplant Parmesan Stacks
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When you have a craving for Eggplant Parmesan but don't want to go to all the trouble, then these Eggplant Stacks are perfect.
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Ingredients
FRESH TOMATO SAUCE
- 2 tablespoons olive oil
- 1 clove garlic minced
- 14 small roma tomatoes ( or large grape tomatoes/sliced in half lengthwise)
- 1 teaspoon oregano
- 4-5 fresh basil leaves chopped
- 2-3 pinches salt
- 1-2 pinches hot pepper flakes (if desired)
FOR THE STACKS
- 8 lices thick round eggplant (1/4 inch)
- 8 lices firm mozzarella cheese (or more if you prefer)
- ¼ cup freshly grated parmesan cheese (or more)
Instructions
- Pre heat oven to 375F (190C). Lightly drizzle a oven proof baking dish or pan with a tablespoon or two of olive oil.
- Place the sliced eggplant in a bowl and toss with one to two teaspoons of salt, let the eggplant sit for approximately 20-30 minutes, then drain the water from the bowl but do not rinse. Set aside.
- In a small frying pan add the olive oil, garlic, halved tomatoes, sprinkle with oregano, chopped basil leaves, salt and hot pepper flakes. Gently stir to combine. Cook on medium until desired doneness is reached.
- Grill the eggplant slices on both sides (can be grilled on the barbecue or pan grill). Place 4 of the slices on the prepared baking dish, top with one slice of mozzarella, 2-3 cooked tomatoes, a heaping teaspoon or two of parmesan cheese, then top with another grilled eggplant and repeat. Drizzle a little olive oil on the top of each stack (or if there is oil left in the pan use that). Bake for approximately 10 minutes or until cheese has melted. Serve immediately. Enjoy!
Notes
- If you wish you can double the recipe and make 3-4 layer stacks.
- Any leftover stacks should be stored in an airtight container and eaten within two days. You can reheat either in the oven or microwave. This step helps to soften the eggplant and remove the any bitterness.
Nutrition Information
Show Details
Calories
319kcal
(16%)
Carbohydrates
15g
(5%)
Protein
18g
(36%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Cholesterol
49mg
(16%)
Sodium
662mg
(28%)
Potassium
750mg
(21%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
2312IU
(46%)
Vitamin C
32mg
(36%)
Calcium
397mg
(40%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 15g | 5% |
| Protein | 18g | 36% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 662mg | 28% |
| Potassium | 750mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 2312IU | 46% |
| Vitamin C | 32mg | 36% |
| Calcium | 397mg | 40% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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