These eggplant Parmesan stacks layer tender eggplant with marinara, mozzarella, and Parmesan cheese for an easy meatless dinner or side dish. There’s no breading, flour, eggs, or frying. Just roast the eggplant, build the towers, and bake until hot, bubbly, and golden.
Notes from my kitchen
I’m definitely the eggplant fan in my family, and these whimsical stacks are the eggplant Parmesan version I make on spaghetti night.
The cheesy towers are enough to tempt everyone to try them. But I usually make baked chicken Parmesan meatballs, too, which makes dinner easy. Both recipes use many of the same ingredients.
If I don’t want leftover stacks, I make fewer of them and use the remaining eggplant for a half batch of eggplant Parmesan dip instead.
One reason I keep coming back to these simple stacks is that they naturally fit into a lower-carb meal and are delicious!
Marjory
Ingredient Notes
Here's what you'll need to make this eggplant parmesan stacks recipe:
Of special note:
Eggplant - I use American or globe eggplant for these stacks. Choose small to medium eggplants when possible; they tend to have fewer seeds, more tender skin, and slices that stack more easily. Look for eggplants that feel firm and heavy for their size, with smooth, shiny skin that springs back when gently pressed.
Use your favorite marinara or pasta sauce, shredded mozzarella, and grated Parmesan to build the stacks. I prefer a light hand with the sauce so the layers stay sturdy and the eggplant flavor shines through.
Vegetarian note: Some Parmesan and mozzarella cheeses are made with animal rennet. If needed, check the labels and choose vegetarian cheeses.
The recipe card at the bottom of this post lists the suggested ingredient amounts plus recipe instructions.
How to make eggplant Parmesan stacks
Use these pictures as a guide when making the recipe:
Roast the eggplant
Arrange the eggplant slices on a baking sheet, brush with olive oil, and roast until tender but still firm enough to stack.
Build the eggplant stacks
Layer the roasted eggplant with marinara, mozzarella, and Parmesan, placing the largest slices on the bottom.
Bake
Return the assembled stacks to the oven to bake until the cheese melts and the tops are golden.
Variation without stacking
Leave the roasted eggplant rounds, layered with marinara and cheeses, in a single layer. Bake until the cheese melts and turns golden. The individual rounds are especially nice as an appetizer or side dish.
What to serve with eggplant Parmesan stacks
For a complete meatless meal, I like to serve them with whole wheat or high-protein pasta and extra marinara. A Caesar salad or Parmesan kale salad adds a fresh contrast to the rich cheese and marinara and rounds out the meal.
FAQ
Eggplant skin is edible and does not have to be removed before cooking. If you're using small to medium-sized eggplant, you don't need to remove it. However, the skin of a large eggplant can become tough and chewy when cooked, and you can remove it with a vegetable peeler, if desired.
No. I don't sweat the eggplant for this recipe. Most modern eggplants are mild rather than bitter, so salting the slices to remove bitterness usually isn't necessary. Skipping this step also saves time.
If you prefer to sweat the eggplant, sprinkle the slices with salt and let them sit on paper towels for up to an hour to draw out moisture. Rinse or wipe away the excess salt and moisture, then pat the slices dry before roasting.
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📋 Recipe
Eggplant Parmesan Stacks (No Breading)
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Ingredients
- 2 pounds eggplant about 2 small to medium-sized eggplants work best
- 2 Tablespoons olive oil
- Salt
- 1 cup marinara
- 1 cup mozzarella cheese shredded
- ½ cup Parmesan cheese grated
- ¼ cup Fresh basil or parsley, optional cut into strips for garnish, optional
Instructions
- Preheat oven to 400°F.
- Cut the eggplant into slices about ⅜ of an inch thick. Blot excess moisture from the slices with a paper towel.
- Lay slices on a sheet pan coated with cooking spray. Lightly brush the top side with olive oil and sprinkle with salt. Roast for about 12 minutes.
- Remove the pan from the oven, flip the slices over, lightly brush the newly exposed side with olive oil, and sprinkle with salt. Return the sheet pan to the oven and roast for about 12 more minutes.
- Remove the sheet pan from the oven. Build stacks three layers high on the sheet pan, beginning with the largest eggplant round. Spread a thin layer of marinara over each round and sprinkle with mozzarella and Parmesan as you build each layer.
- Return the pan to the oven and bake for 10 more minutes or until the cheeses melt and begin to brown.
- Let the stacks rest for about 5 minutes before serving. Garnish with basil and more Parmesan cheese, if desired.
Notes
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Nutrition
Linda Smariga says
Great recipe! I had to substitute tomato slices for the pasta sauce but it was so awesome!
Marjory Pilley says
I’m so happy you enjoyed it!
Rebekah says
Can this be frozen?
Marjory says
Honestly, I don't think is this is the best recipe to make and freeze. The re-heated rounds won't be quite as tasty as when they come out of the oven, especially if they are on the thin side. However, if you do, cook the dish before you freeze it and freeze eggplant rounds in a single layer.
Ms O says
No one in our family likes eggplant, so when we got two from our CSA I offered to make these for a friend who loves eggplant Parmesan, she said it was amazing. It smelled so good coming out of the oven I almost tried it myself! Not to mention how easy it was!
Marjory says
Thanks so much for your feedback! I'm so glad you liked it!
jennifer says
I'm making it right now as we speak, and it looks really good! 🙂
Jessica says
This recipe is amazing!! I added some oregano and parsley to my eggplant snack !!!
Thank you Marjory for sharing this recipe
Marjory says
Oooh! Nice additions. Thanks for commenting!
Min says
Hi Marjory! I found you through CCN FB page ;). I'm the only one in my family who enjoys eggplants..and kale (gasp!), but I have hope that this will change soon. I do enjoy having extra leftovers though haha. Lovely photos and I appreciate this quick & easy recipe!
Marjory says
Thanks for stopping by. Unfortunatley, I can add kale to my list too! But, I try to sneak it in here and there.