eggplant parmesan stacks

When you have a craving for Eggplant Parmesan but don&#x27;t want to go to all the trouble, then these Eggplant Stacks are perfect.

Easy Eggplant Parmesan Stacks

olive oil

garlic

tomatoes

oregano

basil leaves

salt

hot pepper flakes (if desired)

eggplant

mozzarella cheese (or more if you prefer)

parmesan cheese (or more)

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&#x27;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!

Baked eggplant, stacked up with tomato sauce and cheese. These towers of eggplant parmigiana make a festive appetizer, lunch or dinner.

Eggplant Parmesan Stacks

eggplants

panko bread crumbs

basil

milk (I used 2% but whole is fine too)

salt and pepper

Canola oil

Parchment paper

Tomato Sauce*

onion, diced (2 cups)

tomato paste

honey

Cheese:

mozzarella cheese (3 1/2- 4 cups)

cheese

basil leaves, slivered

Bread and Bake the Eggplant

Preheat oven to 375ºF. Lightly oil a baking sheet or jellyroll pan. Mix Panko with basil and 1/2 teaspoon salt and spread onto a plate. Pour milk into a shallow bowl. Dip each eggplant slice into milk and turn to coat. Shake off excess. Press an eggplant slice down into the breadcrumbs. Flip and press the other side in to help the crumbs adhere. Arrange breaded eggplant on lightly oiled baking sheet. Repeat with the rest of the slices. Sprinkle eggplant slices with a little salt (1 teaspoon or so) and a few grinds of fresh pepper. Bake in the oven for 25 minutes. Flip slices and bake for another 15 minutes until the eggplant is softened and lightly browned in spots. Remove tray from oven and let eggplant cool for a few minutes so you can handle it. (leave oven set at 375ºF)

Make the Tomato Sauce

While the eggplant is baking, make the sauce: heat olive oil in a large cooking pot or dutch oven oven medium heat. Add chopped onion and cook for about 8 minutes until very soft and starting to brown. Stir in dried basil, salt, crushed tomatoes, tomato paste and honey. Cook sauce at a simmer, partially covered, for 20 minutes. Add minced garlic (if using) and simmer 10 minutes longer. Remove from heat. The sauce will be thick.

Assemble the Stacks

Line a jellyroll pan with parchment paper. Divide the total number of eggplant slices by 3 and that's how many stacks you'll have. You should have enough for 8-9 stacks. Arrange the 8 (or 9) largest eggplant rounds on the prepared parchment-line pan. Top each round with two tablespoon of tomato sauce, a teaspoon of parmesan, 2 tablespoons of mozzarella, and a sprinkle of slivered basil (don't add basil to the top of the stacks) Repeat with two more layers, using the larger slices for the middle layer and the smaller ones for the top. Bake for 20 minutes. Serve hot.

Garnish each stack with a sprinkle of slivered basil.

This dish is absolutely delicious (plus the chef is beautiful!!)

Ok, you need more comments other than your husband :) These look amazing and seem fairly simple. I am going to try them out next time I buy eggplants - Thank you!

This recipe is a delicious beauty.
Perfect for your next vegetarian dinner party!

These not only look lovely but taste great too. I also added 1 fresh basil leave underneath each layer - recommended especially if you love the taste of basil like me.

Amazing!! I love eggplant parmesan and from now on I’m always making it like this – in stacks. So fun and delicious. Thank you!

Absolutely delicious. Everyone in my house hold loved them. I couldn't really taste the parmesan cheese so I might add a bit more in the future and omit the honey in the tomato sauce, it was beautiful, but partner didn't like the sweetness.

I made these stacks last night and they were absolutely delicious!  I used fresh mozzarella with the parmesan along with fresh basil in the layers.  So good!!  I will definitely make these again. The honey in the sauce was perfect!  Thanks Lisa!

Can this be made a day ahead of an event so all I have to do is quickly put it in oven to reheat?

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Easy Eggplant Parmesan Stacks

Eggplant Parmesan Stacks

Eggplant Parmesan Stacks

Top 3 eggplant parmesan stacks recipes from across the web

The most viewed eggplant parmesan stacks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Eggplant Parmesan Stacks

Eggplant Parmesan Stacks

Eggplant Parmesan Stacks

The most viewed eggplant parmesan stacks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine