4.9 from 64 votes
Roasted Eggplant Parmesan Stacks
Roasted Eggplant Parmesan Stacks consist of layered, oven-roasted eggplant slices with marinara sauce, fresh mozzarella, grated Parmesan cheese, and fresh basil, assembled into stacks and baked until the cheese melts. The eggplant develops a tender interior with a browned exterior from roasting, providing a hearty base for the rich cheeses and bright tomato sauce. These stacks offer a vegetarian take on a classic Italian favorite with distinct layers and textures.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
4
servings
Calories:
414 kcal
Course:
Dinner
Cuisine:
Italian, Vegan
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 414
% 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.