Cook it once
  • Home
  • Privacy Policy
  • Recipes
    • KETO
    • LC
    • WW
  • Tips
  • Contact
  • casino
Cook it once
  • Home
  • Privacy Policy
  • Recipes
    • KETO
    • LC
    • WW
  • Tips
  • Contact
  • casino

Easy Eggplant Parmesan Stacks

by Rebecca April 22, 2022

Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Servings: 4

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

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

Easy Eggplant Parmesan Stacks

Rebecca Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Servings: 4 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin These… General Recipes Easy Eggplant Parmesan Stacks European Print This
Serves: 4 Prep Time: 20 mins Cooking Time: 10 mins 10 mins
Nutrition facts: 319 calories 22 fat
Rating: 5.0/5
( 1 voted )

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!

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

Pin
0
FacebookTwitterPinterestEmail
Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

Popular Posts

  • 1

    Crispy Crunchy Parmesan Potatoes

    March 21, 2020
  • 2

    The Latest And Greatest Way To Make Mouth-Watering Meatloaf

    February 13, 2020
  • Facebook
  • Twitter

@2019 - All Right Reserved.


Back To Top
  • Facebook
  • Pinterest
  • Yummly
  • WhatsApp