Easy Eggplant Parmesan Stacks

Stacks in a black pan with one on a black plate.

5 from 20 votes

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

Cook Time10

Total Time30

Course: Appetizer, Main Dish, Side Dish

Cuisine: Italian

Servings: servings

Calories: 319kcal

Author: Rosemary Molloy

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)
¼ 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.
Place the sliced eggplant in a bowl and toss with one to two teaspoons of salt, let the eggplant sit for approximately 20-30 minutes, then drain the water from the bowl but do not rinse. Set aside.
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.
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.

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 step helps to soften the eggplant and remove the any bitterness.

Nutrition