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!
Easy Eggplant Parmesan Stacks
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
Nutrition
Updated from March 15, 2018.
Deborah Fricks says
How can I “grill” the eggplant using my air fryer?
Rosemary says
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.
Carol says
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
Rosemary says
Hi Carol, thanks so much, I hope your daughter likes it too. Take care and have a great weekend.
Heidi says
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!
Pam says
Super easy to make and SO delicious!
Rosemary says
Hi Pam, thanks so much, so glad you enjoyed them. Have a great weekend.
colleen says
made something similar i followed a recipe from an old itialian on pintrest. first use of egg plant we enjoyed it will try yours
Suzy says
Made this tonight with fresh eggplant and tomatoes from our garden. It was delicious! Thank you!
Rosemary says
Thanks so much Suzy, glad you enjoyed it. Have a great week.
Caroline says
Aubergines are one of my favourite ingredients, especially when coupled with tomatoes and cheese so I know I’d love these!
Rosemary says
Hi Caroline, thanks so much, I hope you like them.
Stephanie says
Wow-looks so good!
Pam says
Yum…I love all these and putting them together sounds perfect. Thanks for sharing on the Thursday Blog Hop!!
Amy says
This looks like the perfect summer dinner–especially with all those beautiful summer veggies!
rose says
Hi Amy, thanks, I made these again tonight and they are quite tasty. Let me know.