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Perfect Roasted Eggplant Parmesan Stacks (Easy Recipe!)

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These oven-roasted eggplant Parmesan stacks are a lighter, easier take on the classic Italian dish. With tender roasted eggplant, gooey mozzarella, and tangy marinara, they’re perfect for weeknight dinners or entertaining.

Ingredients

Scale
  • 2 large globe eggplants (about 2 pounds total)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon dried oregano
  • 1 can (15 ounces) crushed tomatoes
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes (optional)
  • 6–8 fresh basil leaves, chopped
  • 8 ounces fresh mozzarella, sliced into 1/4-inch rounds
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup panko breadcrumbs (optional)
  • Fresh basil leaves, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper. Slice the eggplants into 1/2-inch thick rounds (about 12-14 slices total).
  2. Salt the eggplant slices: Arrange them in a single layer on paper towels or in a colander. Sprinkle both sides generously with kosher salt. Let them sit for 20 minutes.
  3. While the eggplant rests, make the sauce: In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Pour in crushed tomatoes, salt, and red pepper flakes if using. Bring to a gentle simmer, then reduce heat to low. Let it bubble away for 10-15 minutes, stirring occasionally. Stir in chopped basil just before using.
  4. Pat the eggplant dry: After 20 minutes, use paper towels to thoroughly pat each slice dry. Arrange them on the prepared baking sheets in a single layer.
  5. Brush with olive oil and season: Using a pastry brush, coat each slice lightly with olive oil on both sides. Sprinkle with dried oregano and black pepper.
  6. Roast for 20-25 minutes: Place both sheets in the oven. Halfway through, swap the sheets’ positions. The eggplant is done when golden brown on the edges and tender in the center.
  7. Lower the oven temperature to 375°F (190°C).
  8. Assemble the stacks: In a 9×13-inch baking dish or oven-safe skillet, spread a thin layer of tomato sauce on the bottom. Place 4-6 eggplant slices in the dish. Top each with a spoonful of sauce, a slice of mozzarella, and a sprinkle of Parmesan. Repeat with a second layer. For the third and final layer, add the last eggplant slice, more sauce, and finish with mozzarella and Parmesan. If using panko, sprinkle on top.
  9. Bake for 15-20 minutes: Bake until the cheese is melted, bubbly, and starting to brown. If desired, broil for the last 1-2 minutes for deeper browning.
  10. Rest and garnish: Let the stacks rest for 5 minutes before serving. Top with fresh basil leaves and a final sprinkle of Parmesan. Serve warm.

Notes

Don’t skip salting the eggplant—it draws out moisture and bitterness. Slice evenly for uniform cooking. Use two baking sheets to avoid overcrowding. Pat fresh mozzarella dry to prevent wateriness. Let stacks rest for 5 minutes before serving to hold their shape.

Nutrition

Keywords: eggplant parmesan, roasted eggplant, vegetarian dinner, Italian recipe, easy dinner, gluten-free option

Find it online: https://lenatable.com/perfect-roasted-eggplant-parmesan-stacks-easy-recipe/