You may never look at eggplant the same way again!
When it comes to traditional eggplant Parmesan, you may be dipping your eggplant in milk, then breading, and frying. But these easy eggplant stacks are going to skip all that. Much simpler, but still very tasty. You just have to roast, assemble and bake. Plus, they’re sooo much healthier.
Eggplant Parmesan is sometimes the only vegetarian option on restaurant menus. Not complaining! I could eat it ‘til the cows come home. These eggplant stacks are a fun and easy way to serve a similar dish. It could be as an appetizer, a side, or even the main course. Funny thing about eggplants. A hippie artist friend once said I should follow the Grateful Dead with a food truck selling eggplant fare. That’s how much my eggplant sandwiches are loved.
You’re going to love how quickly these come together for a very tasty dish with a fun presentation. They’re easily customizable with different cheeses, or even different takes on marinara sauce.
You may want some more healthy dishes with Italian flair to go alongside these eggplant stacks. In which case, try this Turkey Meatball recipe, and maybe this rich and delicious Pizza Dip.
Are Eggplant Stacks Healthy?
These eggplant stacks are baked rather than fried, so that’s always a win in the health department. You can swap in vegan cheeses if you need a vegan recipe. Other possible healthy substitutes are feta to replace the fresh mozzarella, and nutritional yeast to replace the Parmesan. All cheeses provide protein and calcium, while the eggplant gives you fiber, copper, niacin and vitamin K.
What kind of Eggplant to Use?
You can use Italian eggplant (shaped rather like a lightbulb) or even the much thinner Japanese or Chinese eggplants if you have access to them. Your eggplant stacks will still be fun and tasty whichever variety you choose. Just be sure to keep them about ½ inch thick when you cut them.
How to Make Ahead and Store
You can definitely assemble these the day before, which is a good option when you’re hosting a get-together. Cover them with plastic wrap and store in the fridge for up to 24 hours, then bake as directed. Leftovers will keep in the fridge for up to 3 days. But who are we kidding? You’re not likely to have leftovers!
Serving Suggestions
You can serve this up with some crusty bread and a chopped lettuce salad and call it a day! You can also try Ratatouille Pasta with it and maybe a Green Goddess Salad. And, for a dessert and drinks course, chocolate is in order after this rich dinner, so try this Chocolate Martini Cocktail and have dessert and a drink all in one.
Ingredients
- 1 large eggplant sliced into 1/2 inch thick rounds
- 4 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 1 cup marinara sauce
- 8 ounces fresh mozzarella cheese sliced
- 3/4 cup Parmesan cheese grated
- 1/4 cup fresh basil finely chopped
Instructions
- Preheat oven to 425°F. Arrange eggplant slices on a baking sheet, brush both sides with olive oil, and season with salt and pepper.
- Roast eggplant for 20-25 minutes, flipping halfway through, until golden and tender.
- On a baking sheet, layer an eggplant slice with a spoonful of marinara, a slice of mozzarella, and a sprinkle of Parmesan. Repeat for two more layers, finishing with cheese.
- Bake the stacks for 10 minutes at 425°F, or until the cheese is bubbly and golden.
- Garnish with fresh basil and serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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