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Eggplant Parmesan Stacks

By Manali Singh

Sep 04, 2015, Updated Jul 28, 2019

Quicker version of traditional eggplant parmesan, these Eggplant Parmesan Stacks make a great meal by itself with a salad on the side!

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GFGluten FreeEFEgg FreeNFNut FreeLCLow Carb

Quicker version of traditional eggplant parmesan, these Eggplant Parmesan Stacks make a great meal by itself or with a salad on the side!

Yay it’s Friday which in my head = quick & delicious dinner. I actually try to or should I say want to change things up quite a bit for our weekday dinners too but I hardly get the time, maybe if there were 48 hours in a day, I would do better.

Anyway so I always make it a point that I prepare something nice for Friday dinner. Either we eat out or I make something nice! However whatever I make has to be quick and easy! You know as much as I love to be in the kitchen, Friday night calls for something quick. I really want to relax and watch a good movie in stead of cooking for 2 hours in the kitchen!

Pasta is one thing which is always in mind whenever I think of quick dinner ideas. So when I was given an opportunity to try new Mezzetta Tomato Homemade Pasta Sauce, I obviously couldn’t wait to cook with it. Yes I like making my own pasta sauce but seriously this sauce is just that – homemade. There’s no added sugar, no paste and no shortcuts and they are made from 100% hand-selected plum tomatoes. They come in some amazing flavors like Marinara, Tomato & Sweet Basil, Spicy Marinara, Roasted Garlic & Caramelized Onions, Parmesan, Asiago & Romano & Wild Mushroom. While they are all wonderful, my favorite is Tomato & Sweet Basil! It’s so good you guys and I used it to make our Friday night dinner special my making these Eggplant Parmesan Stacks!

I absolutely love eggplant and relish it almost any form. Two of my favorite ways to eat it is 1) Eggplant Bharta (Roasted Eggplant Mash) and 2) Eggplant Parmesan. Now I love making eggplant parmesan casserole but whenever I make it, I end up with lot of leftovers. It’s just the two of us so when I want the same flavor with less work I make these eggplant parmesan stacks and these turned out fabulous with the new Mezetta Tomato & Sweet Basil Homemade Pasta Sauce. Also having a fabulous pasta sauce on hand saved me so much time!

This is really simple to make, all you have to do it bake the eggplant slices , top them with sauce and cheese and bake again and you are done. I changed things a bit by adding an onion filling between each slice. Now this is totally optional, hubby loves onion so I thought it would be a nice touch, if you don’t fancy it just skip that part from the recipe.

Method

Cut an eggplant into thick slices. I got 6 thick large slices from the eggplant I used and 2 small ones. Discard the round ones from the end and use them in another recipe. Place the eggplant slices into a baking tray lined with parchment paper. In a small bowl mix together olive oil and garlic salt. Brush each eggplant slice with olive oil mix. Flip and brush the other side as well.

Bake the eggplant at 350 F degrees for 20-25 minutes. This timing will vary depending on how thick your slices are. Mine were quite thick, so took closer to 25 minutes.

While the eggplants are in the oven, heat 1 teaspoon of  oil on medium heat. Add chopped garlic and red onion and saute for a minute. Add dried basil, dried oregano, red chili flakes, salt and pepper and saute for another minute or so. Set aside.

Once the eggplants are done, remove from oven and let them cool for 5-10 minutes. Now place 1-1.5 tablespoons of Mezzetta tomato sweet basil sauce on top of 2 slices.

Place the onion topping and then mozzarella cheese and then 2-3 basil leaves. Place another eggplant slice on top and Repeat the same steps > pasta sauce> onion topping > mozzarella cheese > basil leaves.

Now place the 3rd slice on top. Put pasta sauce>mozarella > parmesan cheese > salt & pepper. Bake at 375 for 7-8 minutes or till the cheese melts.

Place the eggplant parmesan stacks in the serving plate and serve immediately with some olive oil and balsamic vinegar on the side (optional).

* You can serve the eggplant parmesan stacks on it’s own or with a salad or bread on the side.

* This dish tastes best when fresh out of the oven.

* Adjust the amount of cheese to taste and preference. You can also use fresh mozzarella in this recipe.

* The eggplant slices absorb a lot of oil. So when you are brushing them with oil, it might look like there isn’t enough oil but there is! So over smear them with too much oil.

Eggplant Parmesan Stacks

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By Manali Singh

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Servings: 2

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Quicker version of traditional eggplant parmesan, these Eggplant Parmesan Stacks make a great meal by itself with a salad on the side!

Ingredients 

1x2x3x

• ▢ 1 eggplant large
• ▢ 1 tablespoon olive oil
• ▢ ⅓ teaspoon garlic salt
• ▢ 8-10 tablespoons basil sauce [I used mezetta tomato sweet basil pasta sauce]
• ▢ ⅓ cup shredded mozzarella cheese or adjust to taste
• ▢ 3 tablespoons grated parmesan cheese or to taste, make sure it's vegetarian parmesan cheese
• ▢ salt to taste
• ▢ pepper to taste
• ▢ fresh basil leaves

Onion Topping

• ▢ 1 red onion small, finely chopped
• ▢ 3 garlic cloves finely chopped
• ▢ ¼ teaspoon dried basil
• ▢ ¼ teaspoon dried oregano
• ▢ ¼ teaspoon red chili flakes optional
• ▢ 1 teaspoon olive oil
• ▢ salt to taste
• ▢ pepper to taste

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Instructions 

• Cut an eggplant into thick slices. I got 6 thick large slices from the eggplant I used and 2 small ones. Discard the round ones from the end and use them in another recipe.
• Place the eggplant slices into a baking tray lined with parchment paper. In a small bowl mix together olive oil and garlic salt. Brush each eggplant slice with olive oil mix. Flip and brush the other side as well.
• Bake the eggplant at 350 F degrees for 20-25 minutes. This timing will vary depending on how thick your slices are. Mine were quite thick, so took closer to 25 minutes.
• While the eggplants are in the oven, heat 1 teaspoon of oil on medium heat.
• Add chopped garlic and red onion and saute for a minute. Add dried basil, dried oregano, red chili flakes, salt and pepper and saute for another minute or so. Set aside.
• Once the eggplants are done, remove from oven and let them cool for 5-10 minutes. Now place 1-1.5 tablespoons of Mezzetta tomato sweet basil sauce on top of 2 slices.
• Place the onion topping and then mozzarella cheese and then 2-3 basil leaves. Place another eggplant slice on top and Repeat the same steps > pasta sauce> onion topping > mozzarella cheese > basil leaves.
• Now place the 3rd slice on top. Put pasta sauce>mozarella > parmesan cheese > salt & pepper. Bake at 375 for 7-8 minutes or till the cheese melts.
• Place the eggplant parmesan stacks in the serving plate and serve immediately with some olive oil and balsamic vinegar on the side (optional).

Nutrition

Calories: 298kcal, Carbohydrates: 27g, Protein: 11g, Fat: 17g, Saturated Fat: 5g, Cholesterol: 21mg, Sodium: 853mg, Potassium: 812mg, Fiber: 9g, Sugar: 15g, Vitamin A: 675IU, Vitamin C: 13.4mg, Calcium: 238mg, Iron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Entree

Cuisine: Italian, World

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