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! 

 

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 rolls, stuffed eggplant boats and Italian eggplant pie are just a few others ways we enjoy it for weeknight dinners! 

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.

Variations

• 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.

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

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

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. 

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

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 Stacks Recipe FAQs

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.

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!

Updated from July 10, 2016.