Eggplant Parmesan stacks are a delightful twist on the classic Italian dish. This recipe features oven baked eggplant slices layered with marinara sauce, melty cheese, and a sprinkle of Parmesan, creating flavorful and satisfying low-carb eggplant stacks.
They're perfect for those nights when you crave the comforting taste of eggplant Parmesan but want to keep things light.
Jump to:
Why You'll Love This Recipe
These Eggplant Parmesan Stacks are not only delicious but also visually stunning, making them a perfect addition to any potluck or weeknight dinner. Plus, the low-carb approach makes them a guilt-free way to indulge in your favorite Italian flavors.
- Low-Carb & Delicious: This recipe offers a guilt-free twist on a classic, perfect for those following a low-carb lifestyle.
- Easy & Customizable: Simple to prepare and perfect for personalizing with your favorite toppings.
- Family-Friendly: A crowd-pleasing dish that's sure to be enjoyed by everyone at the table.
Ingredients You'll Need
Eggplant is a fantastic low-carb vegetable that readily absorbs the taste of its surroundings. Here, we transform it into a delightful main course or impressive appetizer.
Plus, this recipe comes together in under an hour, making it perfect for busy weeknights or casual get-togethers.
- Eggplant, fresh large sized, and sliced into 12 even slices.
- Olive oil.
- Marinara sauce, your favorite store bought, or homemade.
- Pesto sauce, your favorite store bought, or homemade.
- Fresh Mozzarella cheese, sliced into 12 thin slices.
- Parmesan cheese, grated or shredded.
- Basil, fresh and minced.
- Salt, Black pepper to taste.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Eggplant Parmesan Stacks
These eggplant Parmesan stacks are surprisingly easy to prepare, requiring fresh garden eggplant and basic pantry ingredients. You can prepare this meal in less than 45 minutes!
Plus, they're a great way to showcase the versatility of eggplant, or use up the abundance from your garden! So, preheat your oven, grab your favorite marinara sauce, and get ready to create a delicious and satisfying meal.
Roast The Eggplant Slices
- Preheat your oven to 400F and grease a large rimmed baking sheet with 1 tablespoon of the olive oil.
- Arrange the thinly sliced eggplant slices on the greased baking sheet. Season with the salt and pepper, then place in the oven to roast until nicely browned around the edges, about 20 minutes.
- Remove the eggplant slices from the oven and set aside to cool for a few minutes.
Layer In A Casserole Dish
- Spray a 9 x 13 inch casserole dish with non-stick cooking spray, or with olive oil.
- Add a few tablespoons of marinara sauce to the bottom of the casserole dish and spread it around to just coat the bottom of the casserole.
- Arrange half (6) of the roasted eggplant slices on the bottom of the casserole dish on top of the smeared marinara sauce.
- Top the eggplant slices with half the pesto sauce.
- Add a slice of Mozzarella cheese on top of each pesto topped eggplant slice.
Make The Second Layer
- Repeat the layering process for the second layer with the remaining half of the eggplant slices, pesto sauce, and Mozzarella slices.
- Top with the remaining half of the marinara sauce, finishing by sprinkling the Parmesan cheese on top.
Bake Until Tender And Bubbly
- Place casserole in the preheated oven and bake until everything is bubbly and a sharp knife slides into a eggplant stack easily, about 10 to 15 minutes.
- Top with minced basil and additional Parmesan cheese. Let rest 5 to 10 minutes to set up and serve.
Serving Suggestions
Serve these eggplant parmesan stacks as a main course with a side salad or roasted vegetables. They can also be enjoyed as an appetizer or side dish at a potluck or gathering.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this eggplant stack recipe.
- Substitute mozzarella cheese with provolone or shredded Gruyere for a different flavor profile.
- Use your favorite store-bought marinara sauce or try making your own homemade version.
Tips for Success
Here are a few tips for making this eggplant Parmesan recipe:
- Salt the eggplant with roasting. Salting the eggplant draws out excess moisture, preventing it from becoming soggy when cooked.
- Bake the eggplant slices in a single layer for even roasting.
Related Recipes
- Bowtie Pesto Pasta Salad
- Thai Basil Pesto Recipe
- San Giorgio Baked Ziti (Meatless Baked Ziti)
- Shrimp Scampi with Angel Hair Pasta
- Cheesy Spinach Lasagna Roll Ups
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this baked eggplant Parmesan casserole.
As an Amazon Associate I earn from qualifying purchases.
Storage and Reheating
- Leftover eggplant stacks can be stored in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 3 months in a air tight, freezer safe storage container.
- Reheat them gently in the oven or microwave until warmed through.
Frequently Asked Questions
You can substitute crushed tomatoes or tomato puree for the marinara sauce. You can also go rogue and use a creamy Alfredo sauce!
You can assemble the stacks ahead of time and store them in the refrigerator for up to 24 hours. Bake them just before serving.
A ripe eggplant will feel slightly soft when pressed gently. Avoid eggplants that are too firm or have wrinkled skin.
More Delish Ideas
Eggplant Parmesan Stacks
Ingredients
- 1 tablespoon Olive oil divided
- 1 large Eggplant Cut into 12 round slices
- Sea salt to taste
- Black pepper to taste
- 1½ cup Marinara sauce homemade or store-bought
- ½ cup Basil pesto homemade or store-bought
- 16 oz Fresh Mozzarella ball, sliced into 12 slices
- ¼ cup Parmesan cheese shredded
- ½ cup Basil fresh, chopped
Instructions
- Preheat your oven to 400F and grease a large rimmed baking sheet with 1 tablespoon of the olive oil.1 tablespoon Olive oil
- Arrange the thinly sliced eggplant slices on the greased baking sheet. Season with the salt and pepper, then place in the oven to roast until nicely browned around the edges, about 20 minutes.1 large Eggplant, Sea salt, Black pepper
- Remove the eggplant slices from the oven and set aside to cool for a few minutes.
- Spray a 9 x 13 inch casserole dish with non-stick cooking spray, or with olive oil.
- Add a few tablespoons of marinara sauce to the bottom of the casserole dish and spread it around to just coat the bottom of the casserole.1½ cup Marinara sauce
- Arrange half (6) of the roasted eggplant slices on the bottom of the casserole dish on top of the smeared marinara sauce.
- Top the eggplant slices with half the pesto sauce then add a slice of Mozzarella cheese on top of each pesto topped eggplant slice.½ cup Basil pesto, 16 oz Fresh Mozzarella
- Repeat the layering process for the second layer with the remaining half of the eggplant slices, pesto sauce, and Mozzarella slices.
- Top with the remaining half of the marinara sauce, finishing by sprinkling the Parmesan cheese on top.¼ cup Parmesan cheese
- Place casserole in the preheated oven and bake until everything is bubbly and a sharp knife slides into a eggplant stack easily, about 10 to 15 minutes.
- Remove from oven and top with minced basil and additional Parmesan cheese. Let rest 5 to 10 minutes to set up and serve.½ cup Basil
Notes
- Salt the eggplant with roasting. Salting the eggplant draws out excess moisture, preventing it from becoming soggy when cooked.
- Bake the eggplant slices in a single layer for even roasting.
Ducklady
Looks delicious. Saved and printed the recipe, can't wait to make it.
Carmen
Delicious, I'm making this again!
pinlegice
Great Recipe