Healthy Eggplant Parmesan Stacks have no breadcrumbs, so they're low-carb, gluten-free, and easy to make. These festive oven-baked towers will become a family favorite recipe.
2medium eggplantSmaller eggplants work best; Remove skins for larger eggplants
2Tablespoonsolive oil
Salt
1cuppasta sauce
1cupmozzarella cheeseshredded
½cupParmesan cheesegrated
¼cupFresh basilcut 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
See more expert tips and pictures above.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. Additional sauce and cheese can be added first.