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Cheesy eggplant parmesan stacks you can’t resist!

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Delicious cheesy eggplant parmesan stacks layered with marinara sauce, mozzarella, and Parmesan, baked to perfection.

Ingredients

Scale
  • 2 large eggplants, sliced into thick rounds
  • 2 tbsp olive oil
  • 3 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 3/4 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1/2 tsp crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • Fresh basil leaves, chopped

Instructions

  1. Preheat the oven to 400°F (200°C). Brush the eggplant slices with olive oil, season with salt and pepper, and roast for 20 minutes until tender.
  2. Spread a thin layer of marinara sauce in a baking dish.
  3. Build the stacks by layering roasted eggplant, marinara sauce, mozzarella, and Parmesan. Repeat the layers and finish with extra cheese on top.
  4. Sprinkle with Italian seasoning and garlic powder.
  5. Bake for 20–25 minutes until the cheese is melted, bubbling, and lightly golden.
  6. Let the stacks rest for 5 minutes, then garnish with fresh basil and an extra sprinkle of Parmesan before serving.

Notes

  • For a spicier kick, add more crushed red pepper flakes.
  • Letting the stacks rest helps the layers set and makes serving easier.

Nutrition

Find it online: https://www.homeydishes.com/cheesy-eggplant-parmesan-stacks-recipe-2/