Baked eggplant parmesan stacks are a cheesy delight!
Baked eggplant parmesan stacks are a cheesy delight, perfect for a comforting meal packed with flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggplants, sliced into thick rounds
- 2 to 3 cups rich tomato sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Slice the eggplants into thick rounds. Lightly salt them and let them rest so excess moisture releases. Pat dry carefully for better roasting and texture.
- Brush eggplant slices with olive oil, season with salt, pepper, oregano, and basil. Roast until soft, golden, and lightly caramelized.
- In a baking dish, spread a layer of tomato sauce, then place roasted eggplant rounds. Add more sauce, mozzarella, and parmesan. Repeat layering until all ingredients are used, finishing with a generous cheesy top.
- Bake in a preheated oven at 190°C (375°F) until the top is golden, bubbling, and beautifully caramelized.
- Let it rest slightly so the layers set. Garnish with fresh parsley before serving hot and cheesy.
Notes
- Roast eggplant well to avoid watery texture.
- Add chili flakes for a spicy kick.
- Use fresh mozzarella for extra melt.
- Broil 2 minutes for an extra crispy top layer.
Nutrition
- Serving Size: 1 stack
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 30mg