Eggplant Parmesan Stacks are melt in your mouth delicious! There’s no breading which makes them lower in carbs, gluten-free and so easy make!
I’m almost didn’t post this recipe because it’s so simple. But, it’s on my regular dinner rotation and so delicious that it may become a favorite of yours too!
We plated it over pasta for the picture. But, noodles are for the family and not me…and I usually don’t have any with my Eggplant Stacks.
Truth be told, I’m the only eggplant eater at my house. Come spaghetti night, I make this for ME! Everyone else enjoys Baked Chicken Parmesan Meatballs, which shares many of the same ingredients.
I love having leftovers the next day or I make Roasted Eggplant Parmesan Dip!
Eggplant Parmesan Stacks Tips
Follow these tips for perfect stacks every time:
Selecting an Eggplant
Here’s what I’ve learned after years of selecting eggplants at the store and sometimes waiting too long to enjoy them!
- Smaller eggplants are easier to work with, have less seeds and tend to be sweeter.
- Eggplants should have smooth, shiny skin and green stems.
- When you press your finger into the skin, it should be soft and bounce right back.
- Once you begin slicing an eggplant, the flesh should be mostly white. However, brown spots around the seeds are normal.
To Sweat or Not To Sweat?
I used to sweat. But, now I don’t! I’m referring to the eggplant slices, of course. 🙂
Sweat: Cut slices and arrange on paper towels. Salt the slices and allow them to sit for up to an hour. They will begin to sweat out juices. Rinse the salt and juices off before working with the eggplant slices. This process is supposed to get rid of the bitterness that’s sometimes associated with eggplant.
Don’t Sweat: Some cooks don’t take this step and neither do I. According to this article in Saveur, it’s not necessary. I always opt for the smaller eggplants, which probably helps.
Ingredient Tips for Eggplant Parmesan Stacks
The amount of sauce and cheese used on each eggplant round depends entirely upon the size of the eggplant, which can vary widely. We used medium-sized regular or classic eggplants (a Florida eggplant in these parts.)
Check out the pictures below to get an idea of the ingredient amounts. This is a more or less recipe – add more or less sauce and cheese, depending upon your preferences.
The eggplant rounds below cooked for 20 minutes before the sauce was added. I’m a minimalist when it comes to sauce!
Next top with cheeses. The more the better at my house!
To make this recipe:
- Lower in carbs – use pasta or marinara sauce that’s low in sugar, such as this Easy Marinara Sauce.
- Vegan – use cheese alternatives, such as shreds and nutritional yeast.
Preparation and Cooking Tips for Eggplant Parmesan Stacks
- Cut eggplant into consistently sized rounds that are about 3/8 inch thick. 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.
- Stack 2 to 3 rounds on top of each other or don’t!
We garnished the Eggplant Parmesan Stacks with basil and freshly grated Parmesan cheese. Individual slices are the perfect appetizer, side and could easily be passed off as a mini pizza. 🙂
But…The varying sizes definitely make you want to stack ’em up and enjoy!
Please rate this recipe and tag @DinnerMom or #DinnerMom on social media! We love to see what you’re cooking up!
Easy Eggplant Parmesan Stacks
- 2 medium eggplant
- 2 Tablespoons olive oil
- 1 cup pasta sauce
- 1 cup low-fat mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 1/4 cup Fresh basil cut into strips for garnish, optional
- Preheat oven to 400 degrees F.
- Cut eggplant into slices that are about 3/8 of inch thick. 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.