eggplant parmesan stack on a black plate
Print Recipe
5 from 6 votes

Easy Eggplant Parmesan Stacks

When you have a craving for Eggplant Parmesan but don't want to go to all the trouble, then these Eggplant Stacks are perfect.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizer, Main Dish, Side Dish
Cuisine: Italian
Keyword: baked Italian Eggplant Parmesan, eggplant parmesan, eggplant parmesan stacks
Servings: 4 servings
Calories: 319kcal
Author: Rosemary Molloy / An Italian in my Kitchen

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: 319kcal | Carbohydrates: 15g | Protein: 18g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 662mg | Potassium: 750mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2312IU | Vitamin C: 32mg | Calcium: 397mg | Iron: 1mg