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Home » Recipe Type » Sandwiches & Burgers » Easy Eggplant Parmesan Stacks

Easy Eggplant Parmesan Stacks

By: Rosemary Published: August 4, 2019 Updated on: May 13, 2020

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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.

Table of Contents

  • Eggplant Parmesan Stacks
  • How to make Eggplant Parmesan Stacks
      • Never Miss a Recipe!
  • How to prepare Eggplant
  • How to store Eggplant Parmesan Stacks
  • Easy Eggplant Parmesan Stacks
    • Ingredients  1x2x3x
      • FRESH TOMATO SAUCE
      • FOR THE STACKS
    • Instructions 
    • Notes
    • Nutrition

eggplant parmesan stacks in a black panEggplant 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!

eggplant parmesan stacks in a black pan

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.

 

eggplant parmesan stacks in a pan and one on a black plate

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.

how to make eggplant parmesan stacks frying the tomatoes raw and cooked in a black pan

  • 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.

how to make eggplant parmesan stacks topped with cheese and tomatoes

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    • 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 make eggplant parmesan stacks ready for baking and baked

    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 stacks in a pan and one on a black plate

    eggplant parmesan stack on a black plate

    Easy Eggplant Parmesan Stacks

    Rosemary Molloy
    When you have a craving for Eggplant Parmesan but don't want to go to all the trouble, then these Eggplant Stacks are perfect.
    5 from 20 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Appetizer, Main Dish, Side Dish
    Cuisine Italian
    Servings 4 servings
    Calories 319 kcal

    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 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)

    Instructions
     

    • Pre heat oven to 375F (190C). Lightly drizzle a oven proof baking dish or pan with a tablespoon or two of olive oil.
    • 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.
    • In a medium bowl add sliced eggplant (if using globe or Italian, if using Rosa Bianca this step isn't necessary) add a teaspoon of salt and toss to combine.  Let sit 20 minutes. Drain but do not rinse. I rarely use this step only with older eggplant.
    • 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. 

    Nutrition

    Calories: 319kcalCarbohydrates: 15gProtein: 18gFat: 22gSaturated Fat: 10gCholesterol: 49mgSodium: 662mgPotassium: 750mgFiber: 5gSugar: 9gVitamin A: 2312IUVitamin C: 32mgCalcium: 397mgIron: 1mg
    Keyword baked Italian Eggplant Parmesan, eggplant parmesan, eggplant parmesan stacks
    Tried this recipe?Let us know how it was!

    Updated from March 15, 2018.

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      Appetizers & Snacks, Casseroles & Bakes, Grilling & BBQ, Lunch, Main Dish, Most Posts, Sandwiches & Burgers, Side Dishes, Summer, Vegetables

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      1. Deborah Fricks says

        June 28, 2022 at 9:01 pm

        5 stars
        How can I “grill” the eggplant using my air fryer?

        Reply
        • Rosemary says

          July 1, 2022 at 4:27 pm

          Hi Deborah, I have no idea if you even can grill with an air fryer. I don’t have one, so I don’t really now. Sorry.

          Reply
      2. Carol says

        May 24, 2022 at 8:04 pm

        5 stars
        So easy n delicious. Thank you for sharing! My daughter was just craving eggplant parmigiana n I will definitely share this w her as it’s so much easier

        Reply
        • Rosemary says

          May 27, 2022 at 7:50 am

          Hi Carol, thanks so much, I hope your daughter likes it too. Take care and have a great weekend.

          Reply
      3. Heidi says

        April 27, 2022 at 1:57 am

        After Pinning this some time ago, I tried it tonight. It was very tasty! However, I’m not sure I understand how you calculated the “prep time”. I know it is standard procedure for an ingredient list to call for something sliced, or something chopped, or something measured out, (you know…PREPPING things) and not include that in the “prep time”. But, this recipe has the eggplant slices sitting salted for 20 mins (the listed “prep time”). But they also have to be grilled and assembled. Without rinsing after the standing time they were super salty too. Plus, the recipe starts the “sauce” first, which took me additional time before I even got to the eggplant. I also expected the tomato mixture to reach a “sauce” consistency, which it never did… That ended up being fine, just unexpected. Anyway, it tasted very good and I’ll keep it in mind, but only when I have more time!

        Reply
      4. Pam says

        February 17, 2022 at 7:42 pm

        5 stars
        Super easy to make and SO delicious!

        Reply
        • Rosemary says

          February 18, 2022 at 8:35 pm

          Hi Pam, thanks so much, so glad you enjoyed them. Have a great weekend.

          Reply
      5. colleen says

        August 24, 2021 at 11:17 pm

        made something similar i followed a recipe from an old itialian on pintrest. first use of egg plant we enjoyed it will try yours

        Reply
      6. Suzy says

        August 14, 2021 at 1:01 am

        5 stars
        Made this tonight with fresh eggplant and tomatoes from our garden. It was delicious! Thank you!

        Reply
        • Rosemary says

          August 15, 2021 at 5:58 pm

          Thanks so much Suzy, glad you enjoyed it. Have a great week.

          Reply
      7. Caroline says

        August 5, 2019 at 2:25 pm

        Aubergines are one of my favourite ingredients, especially when coupled with tomatoes and cheese so I know I’d love these!

        Reply
        • Rosemary says

          August 6, 2019 at 7:39 am

          Hi Caroline, thanks so much, I hope you like them.

          Reply
      8. Stephanie says

        July 29, 2014 at 12:35 am

        5 stars
        Wow-looks so good!

        Reply
      9. Pam says

        July 25, 2014 at 8:33 am

        5 stars
        Yum…I love all these and putting them together sounds perfect. Thanks for sharing on the Thursday Blog Hop!!

        Reply
      10. Amy says

        July 23, 2014 at 10:32 am

        5 stars
        This looks like the perfect summer dinner–especially with all those beautiful summer veggies!

        Reply
        • rose says

          July 23, 2014 at 10:18 pm

          Hi Amy, thanks, I made these again tonight and they are quite tasty. Let me know.

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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