Eggplant Parmesan Stacks (No Breading)

Eggplant Parmesan stack layered with marinara, mozzarella, and Parmesan on a green plate.

Eggplant Parmesan Stacks (No Breading)

Eggplant Parmesan stacks layer roasted eggplant with marinara, mozzarella, and Parmesan for easy, cheesy towers with no breading or frying. Enjoy as an Italian-inspired side dish or meatless main course.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 254kcal

Author Marjory Pilley

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.

The exact amount of each ingredient will vary depending on the size of the round.

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

Yield: Varies; I made 6 stacks with 2 pounds of eggplant.

Storage: Refrigerate leftover eggplant Parmesan stacks in an airtight container for 2–3 days. Freezing is not recommended because eggplant's texture may change.

Reheat: Warm in a 350°F oven for about 10 minutes, adding a little extra sauce and cheese first if desired.

Nutrition