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Easy Eggplant Parmesan Stacks

Easy Eggplant Parmesan Stacks

Eggplant Parmesan Stacks are ultimate comfort with a delicious Italian flavor combination. They're lower in carbs and easy to make because there's no breading!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 254kcal


  • 2 medium eggplant
  • 2 Tablespoons olive oil
  • Salt
  • 1 cup pasta sauce
  • 1 cup low-fat mozzarella cheese shredded
  • ½ cup Parmesan cheese grated
  • ¼ cup Fresh basil cut into strips for garnish, optional


  • Preheat oven to 400 degrees 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.
  • 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.


Approximate ingredient amounts are provided because the size of the eggplant and resulting slices varies. However, the method and cook time will remain the same. Use low-fat cheese and no sugar added pasta sauce to keep the recipe South Beach Diet Phase 1 compliant.


Calories: 254kcal | Carbohydrates: 17g | Protein: 14g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 700mg | Potassium: 762mg | Fiber: 7g | Sugar: 11g | Vitamin A: 630IU | Vitamin C: 9.6mg | Calcium: 400mg | Iron: 1.4mg