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Eggplant Parmesan Stacks don't have breadcrumbs, so they're low-carb, gluten-free, and easy to make. These festive oven-baked towers will become a family favorite.
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I almost didn't post this stacked eggplant parmesan recipe because it's so simple. But it's on my regular summer dinner rotation. And it is so tasty that it may become a favorite Italian-inspired dish for you, too!
I plated it over pasta for the picture. But noodles are for the family. I generally have zoodles with my eggplant stacks, making this recipe keto-friendly.
Truth be told, I'm the main eggplant eater at my house. Come spaghetti night, I make this dish for ME! Everyone else enjoys chicken Parmesan meatballs, which share many of the same ingredients.
Plus, I love having leftovers the next day for eggplant Parmesan dip!
Why you'll love this eggplant Parmesan stacks recipe:
- There are only 5 ingredients, and breadcrumbs and eggs aren't on the list!
- Eggplant roasts in the oven and bakes until the cheese on top is melty. No frying is involved.
- It's healthy, low-carb, keto, gluten-free, and can be vegetarian using the suggested cheese brand below.
- It's melt-in-your-mouth delicious, and the presentation adds a bit of whimsy to a meal.
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Ingredient Notes
Here's what you'll need to make this eggplant parmesan stacks recipe:
- Eggplant - See the section below on selecting the best eggplant. We used the American or globe eggplant variety.
- Pasta sauce - Any type may be used. A traditional tomato sauce or marinara works great. Look for ones that are low in sugar to keep this recipe keto-friendly.
- Mozzarella cheese is shredded and sprinkled over the top of each eggplant round.
- Parmesan cheese is grated and added.
- Note: Most parmesan cheese is not vegetarian because it is made with rennet. To keep this dish plant-based, use a brand like BelGioioso Vegetarian Parmesan.
- Fresh basil is cut into strips and added to the final dish when it is served. If using dried basil, add at the same time as the sauce and cheese.
- Olive oil & salt are used in baking the eggplant before the other ingredients are added.
The exact amount of sauce and cheese used on each eggplant round depends entirely on its size, which can vary widely. Check out the pictures below to get an idea of how much we used on each slice. I'm a minimalist when it comes to the sauce!
The recipe card at the bottom of this post lists the suggested ingredient amounts plus recipe instructions.
How to Pick a Good Eggplant
After years of selecting globe eggplants at the store and sometimes waiting too long to enjoy them, here's what I've learned!
- Smaller eggplants are easier to work with, have fewer seeds, and tend to be sweeter. The skin is tender after cooking, too.
- 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.
Directions
Here's how to make easy eggplant parmesan stacks:
- Cut eggplant into slices that are about ⅜ of an inch thick. Blot excess moisture off with a paper towel. (See the below on sweating.)
- Cut eggplant into consistently sized round rounds. If they're too small, picking the slices up to stack is more difficult. And if they are too thick, they need more cook time.
- Place slices on a baking sheet coated with cooking spray. Brush the top side with olive oil and sprinkle with salt. Roast for 10-12 minutes. Flip the eggplant slices and repeat.
- Remove the pan from the oven. Spread pasta sauce on each eggplant slice, followed by a sprinkling of mozzarella cheese and parmesan cheese.
- Turn down the heat and return the pan to the oven. Bake until the cheese is melted and bubbly and begins to turn golden brown.
- Allow the eggplant slices to cool for a few minutes before assembling the towers. Stack 2 or 3 eggplant slices on top of each other. Garnish with basil and more parmesan cheese, if desired.
To Sweat or Not To Sweat?
I used to sweat. But now I don't sweat it! I'm referring to the eggplant slices, of course. 🙂
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.
Sweat It: Cut slices and arrange them 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 will get rid of the bitterness that's sometimes associated with eggplant.
Variations
You don't have to stack the cooked eggplant rounds. Smaller eggplant slices can be turned into an appetizer.
And larger rounds of eggplant can be passed off as pizza, complete with your favorite toppings.
What to Serve with Eggplant Parmesan
Whether eggplant is a traditional baked dish or stacked into a tower, I round out the meal with low-carb pasta and a crisp Caesar or Parmesan kale salad.
FAQ
Eggplant skin is edible and does not have to be removed before cooking. However, the skin of a large eggplant can become tough and chewy when cooked, so most people remove it with a vegetable peeler. If using smaller-sized eggplant, there is no need to remove it.
Storage and Reheating
- Refrigerator - Store leftover eggplant parmesan stacks in the refrigerator for 2-3 days in an airtight container.
- Freezer - While traditional eggplant parmesan casserole freezes, we don't recommend freezing the stacks. Eggplant is not completely covered with cheeses in this recipe and will have a different texture when you're ready to enjoy it.
- Reheat - Warm leftovers in the oven at 350°F for about 10 minutes. Add additional sauce and cheese first.
Looking for family-friendly, low-carb recipes?
Check out all our Keto-Friendly South Beach Diet Recipes!
More Italian Vegetarian Recipes
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📋 Recipe
Eggplant Parmesan Stacks (No Breading)
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Ingredients
- 2 medium eggplant Smaller eggplants work best; Remove skins for larger eggplants
- 2 Tablespoons olive oil
- Salt
- 1 cup pasta sauce
- 1 cup mozzarella cheese shredded
- ½ cup Parmesan cheese grated
- ¼ cup Fresh basil cut into strips for garnish, optional
Instructions
- Preheat oven to 400°F.
- Cut eggplant into slices that are about ⅜ 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. Roast for about 12 minutes.
- Remove the pan from the oven, flip the slices over, brush the newly exposed side with olive oil, and sprinkle with salt. Return the pan to oven and roast for about 12 more minutes.
- Remove the baking sheet from the oven and turn the temperature down to 350°F.
- Spread a layer of pasta sauce, followed by a sprinkling of mozzarella and Parmesan cheese, on each eggplant slice.
- Return the pan to the oven and bake for 15-20 minutes more or until the cheeses are melted and bubbly and begin to brown.
- Allow slices to cool for a few minutes before stacking.
- Build a tower by stacking 3 eggplant slices on top of each other, starting with the largest slice on the bottom.
- Garnish with basil and more Parmesan cheese, if desired.
Notes
- Refrigerator - Store leftover eggplant parmesan stacks in the refrigerator for 2-3 days in an airtight container.
- Freezer - While traditional eggplant parmesan casserole freezes, we don't recommend freezing the stacks. Eggplant is not completely covered with cheeses in this recipe and will have a different texture when you're ready to enjoy it.
- Reheat - Warm leftovers in the oven at 350°F for about 10 minutes. Additional sauce and cheese can be added first.
Nutrition
This recipe was originally posted on January 14, 2014 and has been updated to improve the reader experience.
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.