Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Servings: 4
These easy eggplant Parmesan stacks are your best option if you find yourself craving eggplant Parmesan. Throw these stacks together without a fuss and quick, and enjoy perfectly grilled eggplants in a simple fresh tomato sauce with melty cheese.
Ingredients
FRESH TOMATO SAUCE:
1 clove of garlic, minced
2 tbsp olive oil
4-5 fresh basil leaves, chopped
1 tsp oregano
1-2 pinches of hot pepper flakes (if desired)
14 small Roma tomatoes (or large grape tomatoes/sliced in half lengthwise)
2-3 pinches of salt
STACKS:
8 slices thick round eggplant (1/4”)
1/4 c. freshly grated Parmesan cheese (or more)
8 slices of firm mozzarella cheese (or more if you prefer)
How to make Easy Eggplant Parmesan Stacks
Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C. Using 1 to 2 tbsp olive oil, lightly drizzle an oven-proof baking dish.
Step 2: Add the olive oil, garlic, and halved tomatoes to a small frying pan and sprinkle with oregano, chopped basil leaves, salt, and hot pepper flakes. Stir gently and cook over medium heat or until you reached your desired doneness.
Step 3: Add the sliced eggplant to a medium bowl with a tsp of salt. Toss well and allow the eggplant to sit for about 20 minutes. Then, drain the eggplant but do not rinse. This step is not required if using a globe or Italian, even Rosa Bianca. I also rarely do this step only with older eggplant.
Step 4: On a barbecue or pan grill, grill the slices of eggplant on both sides. On the prepared baking dish, lay 4 eggplant slices and top with a slice of mozzarella, then 2 to 3 cooked tomatoes, 1 to 2 tsp Parmesan cheese. On top, place another grilled eggplant and repeat. A slight drizzle on each stack with olive oil.
Step 5: Place in the preheated oven and bake for about 10 minutes or until the cheese has melted.
Step 6: Serve the eggplant Parmesan stacks right away when done. Enjoy!
Nutrition Facts:
Calories: 319 kcal | 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
Ingredients
- FRESH TOMATO SAUCE:
- 1 clove of garlic, minced
- 2 tbsp olive oil
- 4-5 fresh basil leaves, chopped
- 1 tsp oregano
- 1-2 pinches of hot pepper flakes (if desired)
- 14 small Roma tomatoes (or large grape tomatoes/sliced in half lengthwise)
- 2-3 pinches of salt
- STACKS:
- 8 slices thick round eggplant (1/4”)
- 1/4 c. freshly grated Parmesan cheese (or more)
- 8 slices of firm mozzarella cheese (or more if you prefer)
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C. Using 1 to 2 tbsp olive oil, lightly drizzle an oven-proof baking dish.
Step 2: Add the olive oil, garlic, and halved tomatoes to a small frying pan and sprinkle with oregano, chopped basil leaves, salt, and hot pepper flakes. Stir gently and cook over medium heat or until you reached your desired doneness.
Step 3: Add the sliced eggplant to a medium bowl with a tsp of salt. Toss well and allow the eggplant to sit for about 20 minutes. Then, drain the eggplant but do not rinse. This step is not required if using a globe or Italian, even Rosa Bianca. I also rarely do this step only with older eggplant.
Step 4: On a barbecue or pan grill, grill the slices of eggplant on both sides. On the prepared baking dish, lay 4 eggplant slices and top with a slice of mozzarella, then 2 to 3 cooked tomatoes, 1 to 2 tsp Parmesan cheese. On top, place another grilled eggplant and repeat. A slight drizzle on each stack with olive oil.
Step 5: Place in the preheated oven and bake for about 10 minutes or until the cheese has melted.
Step 6: Serve the eggplant Parmesan stacks right away when done. Enjoy!
