Eggplant Parmesan Stacks
Roasted eggplant rounds layered with marinara, mozzarella and parmesan, then baked until bubbly. All the flavor of eggplant parm without breading.
- Prep30 min
- Cook35 min
- Total1 hr 5 min
- Servings4
- Net carbs*8.5 g
- LevelMedium
Classic eggplant parmesan is breaded, fried and layered in a deep dish. These stacks skip the breading. Thick eggplant rounds roast until soft and browned, then get stacked three high with marinara, melted mozzarella and nutty parmesan. They come out of the oven bubbling and hold their shape on the plate, which makes them feel a little special for a weeknight.
Salting the eggplant first is worth the 20 minutes. It pulls out bitter juices and water, so the slices roast up creamy instead of spongy. Rinse off the salt, then press each slice dry between towels. Wet slices will steam in the oven and the stacks will slide apart and turn soggy.
Ingredients
Makes 4 stacks, 3 layers each (1 per serving). Tap an item to check it off.
Equipment
- 2 rimmed baking sheets
- Parchment paper
- Colander
- Clean kitchen towels
- Pastry brush
Instructions
- Lay the eggplant rounds in a colander, sprinkle both sides with the salt and let them sit for 20 minutes.
- Heat the oven to 425°F and line two baking sheets with parchment.
- Rinse the eggplant, then press each round firmly between clean towels until dry.
- Arrange the rounds on the baking sheets. Brush both sides with the olive oil and sprinkle with garlic powder, oregano and pepper.
- Roast for 20 minutes, flipping halfway, until tender and browned at the edges. Move all the rounds onto one sheet and lower the oven to 400°F.
- Build 4 stacks: one eggplant round, 1 tablespoon marinara, a little mozzarella and parmesan. Repeat twice, ending with marinara and plenty of cheese.
- Bake for 12 to 15 minutes, until the cheese is melted and bubbling with a few golden spots.
- Rest for 5 minutes so the stacks set, then top with torn basil and serve.
Estimated nutrition per serving
- Calories
- 318
- Total carbs
- 13.7 g
- Fiber
- 5.2 g
- Net carbs
- 8.5 g
- Protein
- 15.3 g
- Fat
- 23.1 g
*These are estimates, calculated from the ingredient weights above and USDA FoodData Central data, divided by 4 servings. Net carbs = total carbs minus fiber. Values vary with brands, quantities, ingredient swaps and how you portion the dish. How we estimate nutrition.
Kitchen tips
- Choose an eggplant with even width from end to end so the rounds match in size and the stacks stand straight.
- Use a wide spatula to move the stacks to plates. Slide it under the bottom slice in one motion.
Substitutions
- Eggplant → zucchini rounds Use 2 large zucchini cut on a sharp angle. Skip the salting and roast 12 minutes. Slightly lower carb estimate.
- Parmesan → vegetarian hard cheese Traditional parmesan is made with animal rennet. Look for a parmesan-style cheese labeled with vegetable or microbial rennet.
- Store-bought marinara → crushed tomatoes Use 3/4 cup crushed tomatoes with a pinch of salt and oregano. Similar carb estimate.
Swaps change the nutrition estimate shown above.
Storage and reheating
- Fridge
- Airtight container, up to 4 days.
- Freezer
- Freeze baked stacks on a tray, then wrap tightly for up to 2 months. Texture softens a little after thawing.
- Reheat
- Bake at 375°F for 10 to 12 minutes, until hot in the center. From frozen, cover with foil and bake 25 minutes.
Questions cooks ask
Do I have to peel the eggplant?
No. The skin softens as it roasts and helps each round keep its shape in the stack.
