Name: Easy Eggplant Parmesan Stacks
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 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); 8 slices thick round eggplant ((1/4 inch)); 8 slices firm mozzarella cheese (or more if you prefer); 1/4 cup freshly grated parmesan cheese (or more)

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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.

Made with grilled eggplant, mozzarella, parmesan cheese and a simple fresh tomato sauce. Then baked until melted. The perfect main dish or appetizer recipe idea.

Eggplant Parmesan Stacks

Now that summer is halfway done and eggplant and tomatoes have become front and centre, I am finding that I prefer to make some easy light and quick meals with these delicious fresh veggies.

Thanks to an over abundance of vegetables that I have been given by my brother and sister-in-law, I am happy to say, I see a lot of eggplant.

Thank goodness for my in-laws and friends and all their amazing recipes, I can usually use up all these great vegetables quite easily.

What I love about these Baked and Grilled Eggplant Parmesan Stacks is that you are combining two delicious fresh vegetables, fresh spices and melted cheese together, and what could be better than that!

The other day a niece of mine came to visit, and her last night here I told her to try an eggplant stack, she told me that eggplants were not one of her favourites because they tend to taste slimy (a problem the Italian has too)!

So I reassured her by telling her that when grilled, all that sliminess disappears (eggplant is quite watery so grilling removes the excess water). And in fact she loved it.

When grilling the eggplant you don’t even have to toss the eggplant with salt and let it sit. Whenever I am in the supermarket I always reach first for the Rosa Bianca (white and purple striped eggplant) and then the globe.

The Rosa Bianca is a tender almost no seed eggplant that I find perfect for every recipe, from Bucatini with Eggplant to a simple Grilled Eggplant. If you haven’t noticed we are a big veggie grilling family.

How to make Eggplant Parmesan Stacks

In a medium frying pan add the olive oil, grape tomatoes, halved lengthwise and spices.
Cook on medium heat until tomatoes are softened, this is when it becomes a personal preference, we like our tomatoes cooked well, not quite pan dried but almost, you may like yours lightly cooked.

Grill 8 slices (or more, then double the recipe) of eggplant until lightly grilled.
Place 4 slices in an oven safe pan or baking dish and top with a slice or two of firm mozzarella, 2-3 tomatoes, a teaspoon or two or freshly grated parmesan cheese, then top with another grilled eggplant and repeat. Drizzle any leftover oil over the top.

Bake in a hot oven for about 10-15 minutes.
If you prefer you can even make a 3-4 layer Eggplant Parmesan Stack.

How to prepare Eggplant

If you decide or can’t find the Rosa Bianca eggplant then the globe or another type where you can cut circles will work. If you prefer you can place the sliced eggplant in a bowl and toss with one to two teaspoons of salt, but I really don’t think it is necessary.

Let the eggplant sit for approximately 20 minutes, then drain the water from the bowl but do not rinse. Lightly grill the eggplant slices on both sides.

How to store Eggplant Parmesan 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 dish would be perfect as a main dish or you could even serve it as an appetizer. Whatever way you choose, give it a try and let me know. Buon Appetito!

eggplant parmesan stack on a black plate

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