Roasted Eggplant Parmesan Stacks
User Reviews
4.9
Roasted Eggplant Parmesan Stacks
Description
In this recipe, eggplant slices about half an inch thick are roasted in olive oil until tender and brown. Generous seasoning with kosher salt and black pepper enhances the natural flavor of the eggplant while the roasting concentrates its sweetness. The eggplant slices then form the base of stacks layered with spoonfuls of marinara sauce, slices of fresh mozzarella, a sprinkling of grated Parmesan, and chiffonade-cut fresh basil leaves.
The stacks are assembled with three layers of eggplant, sauce, cheese, and herbs, then baked briefly until the cheese melts and bubbles slightly. This creates a dish with contrasting textures — tender roasted vegetable, gooey melted cheese, and the savory tang of tomato sauce. Fresh basil adds an aromatic brightness that balances the richness of the cheeses.
These stacks can be served as an appetizer, side dish, or light main course. Roasting eggplant slices ahead of time allows for quicker assembly later. Substitutions like shredded mozzarella or marinara with basil built-in help accommodate availability and budget. Vegetarian diners should note some Parmesan cheeses may contain animal rennet, so check labels if needed.
Practical tips include slicing fresh mozzarella after chilling it slightly to facilitate clean slices. Store leftover roasted eggplant refrigerated and assemble stacks shortly before baking to maintain texture and appearance.
Ingredients
- 12 lices eggplant approximately 1/2 inch thick (about 1 large eggplant
- 4 tablespoons extra-virgin olive oil
- kosher salt to taste
- black pepper to taste
- 1 cup marinara sauce prepared or homemade
- 8 oz. fresh mozzarella cut into 12 slices (see notes)
- 3/4 cup Parmesan Cheese grated (see notes)
- 1/4 cup basil cut chiffonade, fresh
- olive oil for serving, optional, more, fresh cracked, and/or
- Parmesan Cheese
- black pepper
- crushed red pepper flakes
Instructions
- Preheat your oven to 425 degrees F.
- Arrange the eggplant slices on a rimmed baking sheet and coat front and back with all 4 tablespoons of olive oil. Work quickly to coat them, as the eggplant will absorb the oil. Season generously with kosher salt and black pepper on both sides.
- Roast the eggplant slices at 425 degrees for 30-40 minutes, until thoroughly cooked and browned.
- Remove all but four roasted eggplant slices to a plate. Arrange the four you've left on the baking sheet to be evenly spread out.
- Add a spoonful (a little more than a tablespoon) of marinara sauce on top of the four eggplant slices. Add a slice of fresh mozzarella, and about a tablespoon of grated parmesan cheese, followed by a few pieces of the fresh basil.
- Repeat the layers two more times, omitting the fresh basil on the last layer. You should now have four stacks with three eggplant slices in each.
- Bake at 425 degrees for 10 minutes, or until cheese is melted.
- After removing from oven, add remaining basil on top of each stack (this is added after baking so it doesn't dry up or burn)
- Serve with a drizzle of extra-virgin olive oil, more parmesan cheese, fresh cracked black pepper, and little bit of crushed red pepper if desired.
Notes
- Roast the eggplant slices up to two days ahead; store airtight refrigerated until assembly.
- If fresh basil is unavailable, use a basil-infused marinara sauce as a substitute.
- Shredded whole milk mozzarella can replace fresh slices for convenience and budget-friendly options.
- Check Parmesan labels for vegetarian-friendly varieties made without animal rennet.
- Chill fresh mozzarella in the freezer 10-20 minutes before slicing for easier handling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 13g | 4% |
| Protein | 21g | 42% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 58mg | 19% |
| Sodium | 980mg | 41% |
| Potassium | 552mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 903IU | 18% |
| Vitamin C | 7mg | 8% |
| Calcium | 530mg | 53% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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