Description
Eggplant Parmesan Stacks are a delightful twist on a classic dish, featuring layers of perfectly roasted eggplant, rich marinara sauce, and gooey cheese. This visually stunning recipe is perfect for impressing guests at dinner parties or enjoying a cozy weeknight meal with family. Each bite offers a harmonious blend of flavors and textures that will leave everyone raving about your culinary skills.
Ingredients
Scale
- 2 medium eggplants (about 1 lb total)
- 2 cups marinara sauce
- 8 oz fresh mozzarella cheese, sliced
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice eggplants into 1/2-inch rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Pat dry.
- Brush eggplant slices with olive oil and roast for 20-25 minutes until golden brown.
- In a baking dish, layer marinara sauce, an eggplant slice, mozzarella cheese, Parmesan cheese, and basil leaves. Repeat layers until all ingredients are used.
- Cover with aluminum foil and bake for 20 minutes; remove foil and bake for an additional 10 minutes until bubbly.
- Let cool slightly before slicing; serve warm.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stack (200g)
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 40mg