Easy Eggplant Parmesan Stacks
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
319 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Italian
Easy Eggplant Parmesan Stacks
Description
This recipe starts by salting sliced eggplant to draw out moisture and soften its texture. Meanwhile, a fresh tomato sauce is prepared with olive oil, garlic, Roma tomatoes, oregano, basil, salt, and optional hot pepper flakes. Grilled eggplant rounds provide a smoky base to the stacks that alternate layers of eggplant, mozzarella, cooked tomatoes, and parmesan cheese.
The stacks bake briefly until the cheeses melt and flavors meld. The result is a tender layered dish where creamy mozzarella and sharp parmesan complement the gentle acidity and herbaceous tomato sauce. Olive oil drizzle adds richness and moistness.
Leftover stacks should be refrigerated in an airtight container and reheated in the oven or microwave. Doubling the recipe allows making multi-layer stacks. This preparation helps reduce eggplant bitterness and enhances texture by grilling before assembling.
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 eggplant 1/4 inch, thick round
- 8 lices mozzarella cheese firm, or more if you prefer
- ¼ cup Parmesan Cheese freshly grated, 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
- Salt sliced eggplant and let it rest to reduce bitterness before cooking.
- Leftover stacks can be stored in an airtight container and reheated in the oven or microwave within two days.
- You can double the recipe to make deeper stacks with 3-4 layers.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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