Easy Eggplant Parmesan Stacks have the delicious Italian flavor combination of eggplant, pasta sauce and cheese with a lot less work and calories than the traditional version. Enjoy these on Meatless Monday or any other day of the week.
Have I mentioned that I’ve recommitted to healthy living with a new vengeance? Enter Easy Eggplant Parmesan Stacks. It’s a healthier and much easier version of this Italian favorite. It’s also very filling.
I’ll be honest. I’m the only one who eats eggplant at our house…yet. 🙁 (However, that does mean leftovers for me the next day. 🙂 But, we still eat one meal together. Here’s the deal for spaghetti night.
I make a big pot of spaghetti noodles. (The whole wheat kind. Or, half regular, half whole wheat, depending upon the mood in the house and just how sneaky I feel.) I set out various toppings, such as meatballs, chicken sausage, cheeses-some vegan, some not, and eggplant Parmesan. Then, everyone mixes and matches to make their ideal spaghetti plate. Mine is topped with a big stack of eggplant.
Easy Eggplant Parmesan Stacks Step-by-Step
I’m almost didn’t post this recipe because it’s soooo simple. But, it’s a favorite of mine and may become one of your too! The ingredient amounts depend entirely upon the size of the eggplant, which can vary widely. I typically use a medium-sized regular or classic eggplant (a Florida eggplant in these parts.) I’ve included a couple of pictures so you could see the typical amounts used.
1. Cut the eggplant into 3/8 inch slices – that is, more than a 1/4 inch, but not a 1/2 inch. Somewhere in between. If they’re too small, then it’s hard to pick the slices up to stack. And, if they are too big, then they need more cook time. Pat any excess moisture off of the slices with a paper towel.
2. Lay the eggplant slices on a baking sheet coated with cooking spray (I always put down a sheet of aluminum foil first.)
3. Brush olive oil on the exposed sides of the eggplant and sprinkle lightly with salt.
4. Bake in a 400 degree oven for 20 minutes, flipping the eggplant slices halfway through and brushing the new exposed side with olive oil and sprinkling with salt when you do.
5. Remove the pan from the oven and spread your favorite pasta sauce on top of each eggplant slice. Leave a little room around the edge for the sauce to spread.
6. Sprinkle mozzarella cheese and Parmesan cheese on top.
7. Turn the oven down to 350 degrees F and bake for about 20 minutes more or until the cheese is melted and bubbly and begins to brown.
Garnish with basil and freshly grated Parmesan cheese. Individual slices are the perfect appetizer or side and could easily be passed off as a mini pizza.
Or stack ’em up and enjoy!
- 1 medium eggplant
- 2 Tablespoons olive oil
- Approx. 1 cup pasta sauce
- Approx. 1 cup mozzarella cheese, shredded
- Approx. ½ cup Parmesan cheese, grated
- Fresh basil, cut into strips for garnish, optional
- Preheat oven to 400 degrees F.
- Cut eggplant into slices that are about ⅜ of inch thick (more than ¼ inch, but less than a ½ inch.) Blot excess moisture from slices with a paper towel.
- Lay slices on a baking sheet coated with cooking spray.
- Brush the top side with olive oil and sprinkle with salt.
- Cook for 10 minutes.
- Remove from oven, flip slices over, brush the newly exposed side with olive oil and sprinkle with salt.
- Return pan to oven and cook for 10 more minutes.
- Remove pan from oven and turn temperature down to 350 degrees F.
- Spread a layer of pasta sauce on each eggplant slice.
- Sprinkle a layer of mozzarella cheese and Parmesan cheese on top.
- Return pan to oven and bake for 15-20 minutes more or until cheese is melted and bubbly and begins to brown.
- Allow slices to cool for a few minutes before stacking.
- Stack 2 or 3 eggplant slices on top of each other.
- Garnish with basil and more Parmesan cheese, if desired.
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