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Easy Cheesy Eggplant Stacks

Perfectly grilled eggplant stacks are both visually appealing and a feast for the tastebuds! Layered with grilled eggplant, tomatoes, savory herbs and melted cheese they are a lighter, healthier version of eggplant Parmesan and are a stunning addition to any vegetarian meal! 

Eggplant stack on a black plate.


With the perfect blend of flavors and textures, these mouthwatering eggplant stacks are not only a gluten-free and vegetarian dish but a great option for a light and healthy meal! Each stack features grilled slices of tender eggplant, layered with melty mozzarella cheese, juicy tomatoes and aromatic basil leaves. 

They are not only delightful but visually stunning, too! This recipe is fancier than grilled eggplant and differs from my favorite baked eggplant Parmesan which is grilled then served casserole style. The stacks are perfect to serve a crowd as everyone gets their own beautiful individual portion. 

All you have to do is grill the eggplant to perfection, assemble the eggplant Parmesan stacks and then quickly bake them to melt everything together. You can even make a few steps ahead of time!

During the summer I love stocking up an abundance of fresh eggplant at the farmers market! These grilled eggplant rollsstuffed eggplant boats and Italian eggplant pie are just a few others ways we enjoy it for weeknight dinners! 

Eggplant stack on a black plate.

Why You’ll Love This Recipe

  • Lighter comfort food: These eggplant stacks are pure comfort food but the eggplant is grilled instead of fried for a fresh and healthy twist!
  • Vegetarian: These stacks are a hearty vegetarian meal just like my double cheese stuffed peppers
  • Gluten-free: Since there is no breading, this stacked version of eggplant Parmesan is naturally gluten-free. 
  • Easier to make: Grilling the eggplant means less dishes and there is less hands on prep since we are not making a breading or ricotta filling! These little stacks come together in less than 40 minutes!

Eggplant Parmesan Stacks Ingredients

  • Eggplant: One to two firm medium sized eggplant is best to use for the eggplant stacks. To yield 4 servings, you will need 12 slices of eggplant as each stack will require 3 pieces. 
  • Tomatoes: You will need 3-4 firm tomatoes. Fresh garden tomatoes will have the best taste! 
  • Cheese: You will need 10-15 slices of Fontal, Gruyere or firm mozzarella cheese. 
  • Parmesan cheese: Freshly grated Parmesan cheese will melt and taste better. 
  • Dried herbs: Basil and oregano add herbaceous flavor to the stacks. 
  • Salt: Salt is needed for drawing the moisture from the eggplant before grilling.
  • Olive oil: Drizzling the tops of your stacks with rich olive oil adds additional flavor. 
  • Garnish: Freshly chopped basil leaves add a sweet and earthy finish.
Ingredients for the recipe.


  • Roasted eggplant stacks: Instead of grilling your eggplant, roast the slices at 425°F degrees for 30-40 minutes, until browned and cooked through. You can also roast the tomatoes on a separate baking sheet until they are wrinkled but still have a few juices.
  • Air fryer eggplant stacks: Air fry individual slices at 375°F for 13-15 minutes. Assemble your layers and air fry for another 8-10 minutes. 
  • Breaded: If you have decided to roast your eggplant slices you can coat your eggplant in a Parmesan and bread crumb coating like I do in my breaded eggplant recipe
  • Sauce: Instead of a grilled tomato slice you can layer it with fresh tomato sauce
  • Ricotta filling: Bring the taste of creamy ricotta to these eggplant towers by making a filling with fresh and dried Italian herbs. Spread on the eggplant before adding tomato and mozzarella. If you have an abundance of eggplant, you will love this Italian eggplant ricotta bake, too! 

How to Make Eggplant Stacks

First prepare the eggplant by slicing it into rounds and then tossing it with one teaspoon of salt for 20 minutes. Drain the excess moisture and then pat dry.

Eggplant slices in a silver bowl.

Next, grill your eggplant slices and tomato slices until tender. Remove and cool until easy enough to handle. 

Grilling eggplant and tomato slices.

Assemble your eggplant stacks by placing one grilled eggplant round into the bottom of a large muffin tin or parchment lined sheet pan.

Eggplant slices in the muffin tin.

Top with a sprinkle of oregano, then a grilled tomato slice, a sprinkle of basil, Parmesan cheese and last a slice of cheese. Repeat the layer twice more ending with a slice of cheese, sprinkle of Parmesan and a drizzle of olive oil. 

Preparing the layers of stacks.

Bake in the pre-heated oven then broil for a couple of minutes. Serve immediately with a garnish of freshly chopped basil! 

The baked stacks in the pan.

Expert Tips

  • Use a large muffin tin: Instead of using a baking sheet layer your baked eggplant stacks in a large muffin pan!
  • Place large rounds on bottom: You may find that you have both small and large rounds after slicing your eggplant. Using the largest rounds on the bottom of the stack creates a base that helps hold the stack together.
  • Feeding a crowd: This is a great recipe to serve a large crew as everyone can get their own stack! Plan on two eggplant stacks per person. 
  • Garnish: Do not place basil on top of the last layer before baking instead wait to garnish with fresh basil right before serving for best taste. 
Eggplant stack on a black plate.

Eggplant Stacks Recipe FAQs

Do I need to prepare eggplant for grilling?

Yes! Some recipes may say that it is not necessary, but I feel that for the best crisp eggplant you must draw out the moisture to prevent sogginess. After slicing your eggplant, toss the slices with salt and place on a paper towel lined baking sheet or in a colander. Let it sit out at room temperature for as little as 20 minutes up to an hour. Rinse and then pat try. 

Can I make this recipe ahead of time?

While you will want to serve the assembled eggplant right away, you can certainly prep a few steps to make life easier! Grill the eggplant ahead of time and store in the refrigerator up to 2 days before you assemble the stacks. You can also prep the tomato slices ahead of time, too. 

What else should I serve with eggplant stacks?

If you are serving these eggplant parm stacks as part of a menu here are a few suggestions! Herb roasted chicken for the main dish and Mediterranean rice salad bowls or Italian chickpea salad both make great additional sides. For dessert make tarts filled with coffee pastry cream or in the summer this ice cream cake!

How to store the Eggplant stacks

If you have leftovers, store in the refrigerator for up to two days then reheat the eggplant stacks by placing them in a baking dish covered with foil and reheat at 350°F for 20-25 minutes. The foil will prevent browning and the low oven temp helps prevent the eggplant from drying out.

Eggplant stack on a black plate.

These easy and delicious Cheesy Eggplant stacks are perfect anytime! So when you are looking for a summer appetizer or even main dish I hope you give these a try. Buon Appetito!

Eggplant stack on a black plate.

Easy Cheesy Eggplant Stacks

Rosemary Molloy
Perfectly grilled eggplant stacks are layered with grilled eggplant, tomatoes, herbs & melted cheese, lighter, healthier version of eggplant Parmesan.
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Course Appetizer
Cuisine Italian
Servings 4 stacks
Calories 83 kcal


  • 1-2 round eggplant*
  • 3-4 ripe firm tomatoes
  • 1 teaspoon salt
  • ½ teaspoon ground oregano
  • ½ teaspoon ground basil
  • ¼ cup freshly grated Parmesan Cheese
  • 10-15 thin slices of Fontal, Gruyere Cheese or Firm Mozzarella
  • leaves fresh basil
  • 2-3 tablespoons olive oil (divided)

*Enough to get 12 ½ inch slices of eggplant.


    • Pre-heat oven to 350°. Grease a 6 large size muffin tin. (I made 4 eggplant stacks)
    • Slice eggplant approximately ½ inch thick and toss with one teaspoon of salt. Let sit for 20 minutes, then drain (do not rinse) and lightly grill. Brush the eggplant slices lightly with olive oil if desired to prevent sticking to the grill.
    • Slice the tomatoes ½ inch (1.3cm) thick and lightly grill. Set aside.
    • Starting with the grilled eggplant, place one in the prepared muffin tin, top with a sprinkle of oregano, then top with a slice grilled tomato, sprinkle of basil Parmesan Cheese, cheese slice, repeat the layers 2x, the last level add sliced cheese and then sprinkle with Parmesan Cheese and drizzle with a little olive oil. Bake for approximately 5 minutes and broil for 2-3 minutes. Serve immediately with chopped fresh basil. Enjoy!


    Do not over grill the eggplant and dry it out since it will continue to bake in the oven.
    If you have leftovers, store in the refrigerator then reheat the eggplant stacks by placing them in a baking dish covered with foil and reheat at 350°F for 20-25 minutes. The foil will prevent browning and the low oven temp helps prevent the eggplant from drying out.


    Calories: 83kcal | Carbohydrates: 11g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 716mg | Potassium: 498mg | Fiber: 5g | Sugar: 6g | Vitamin A: 877IU | Vitamin C: 15mg | Calcium: 104mg | Iron: 1mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    Updated from July 10, 2016.


    1. What a great recipe. I hate to say this but I never thought to combine grilled tomato and eggplant. Definitely doing this weekend. Thank you Rosemary.

    2. These look great! A very good way to use up eggplant. Your photos look amazing– great color and arrangement!

    3. These look fun to make and delicious! It’s been fun doing this blog hop with you!

    4. 5 stars
      I am so drooling at this moment! I cannot wait to try this and using a muffin tin was brilliant.

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