These Baked Eggplant Parmesan Stacks are a twist on the classic Italian dish. Layers of tender baked eggplant, rich tomato sauce, and melted cheese come together for a low carb version.
It's delicious alternative to heavier options like Baked Alfredo Spaghetti, and pairs beautifully with a fresh Chopped Antipasto Salad, followed by a light No-Bake Tiramisu.
Why You'll Love This Baked Eggplant Parmesan Stacks Recipe
These Eggplant Parmesan Stacks are not only delicious but also visually stunning, making them a perfect addition to any potluck or weeknight dinner. They're perfect for those nights when you crave the comforting taste of eggplant Parmesan but want to keep things lighter.
- 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 Overview
To make these eggplant Parmesan stacks, you'll need fresh eggplant, your favorite marinara sauce, a jar of pesto sauce (or our homemade Thai Basil Pesto), and a mix of cheeses like Mozzarella and Parmesan.
Simple seasonings such as salt, pepper, and perhaps a touch of dried herbs round out the basic ingredient list for this comforting dish.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Eggplant Parmesan Stacks
Making these eggplant Parmesan stacks starts with baking tender eggplant slices until golden. These are then layered with your favorite marinara sauce and a blend of cheeses, finally baked until bubbly and delicious.
Step 1: Preheat your oven to 400°F and grease a large rimmed baking sheet with 1 tablespoon of the olive oil.
Step 2: 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.
Step 3: Remove the eggplant slices from the oven and set aside to cool for a few minutes.
Step 4: Spray a 9 x 13 inch casserole dish with non-stick cooking spray, or with olive oil.
Step 5: 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.
Step 6: Arrange half (6) of the roasted eggplant slices on the bottom of the casserole dish on top of the smeared marinara sauce.
Step 7: Top the eggplant slices with half the pesto sauce and a sprinkle of Parmesan cheese.
Step 8: Add a slice of Mozzarella cheese on top of each pesto topped eggplant slice.
Step 9: Repeat the layering process for the second layer with the remaining half of the eggplant slices, pesto sauce, Parmesan, and Mozzarella slices.
Step 10: Top with the remaining half of the marinara sauce, finishing by sprinkling the Parmesan cheese on top.
Step 11: 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.
Step 12: Top with minced basil and additional Parmesan cheese. Let rest 5 to 10 minutes to set up and serve.
Serving Suggestions
Serve alongside a simple side salad with a herb vinaigrette to cut through the richness. For a more substantial meal, offer them with a side of Twisted Garlic Herb Bread for dipping in extra sauce, or a light pasta dish like Spaghetti with Garlic and Oil .
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Cheese Alternatives: While mozzarella and Parmesan are classic, you can experiment with other cheeses like provolone, ricotta (layered between eggplant), or even a smoked mozzarella for a different flavor profile.
- Vegetable Additions: For more substance, consider adding some cooked ground beef between the eggplant layers. You could also sauté some spinach or mushrooms and layer them in.
- Coating: Instead of baking the eggplant bare, you could go more traditional and dredge the eggplant in egg and bread crumbs and then pan fry until golden brown before layering.
Tips for Success
Here are a few tips for making this recipe:
- Slice Eggplant Uniformly: Aim for even thickness when slicing your eggplant (about ¼ to ½ inch thick). This ensures they cook evenly and helps create stable stacks.
- Don't Overcrowd the Baking Sheet: When baking the eggplant slices, give them plenty of space on the baking sheet. Overcrowding can lead to steaming rather than roasting, preventing them from getting nicely tender and slightly browned.
- Choose a Good Sauce: Since the sauce comes straight from the jar, pick a high-quality marinara or spaghetti sauce (with or without meat) you enjoy. Its flavor will be prominent in the finished dish.
- Use Good Quality Cheese: Opt for freshly grated mozzarella and Parmesan cheese if possible. The flavor and melt of good quality cheese will significantly enhance your final dish.
- Finish with Broil (Optional): For an extra golden and bubbly top, consider a quick broil for the last minute or two of baking. Keep a close eye on it to prevent burning.
Storage and Reheating
Some recommended storage options for this recipe are:
- Refrigeration: Once completely cooled, place any leftover stacks in an airtight container and refrigerate for 3-4 days.
- Freezing: To freeze, allow the stacks to cool completely. You can freeze individual portions by wrapping each stack tightly in plastic wrap, then placing them in a freezer-safe bag or container. They will keep well for up to 2-3 months.
- Reheating: Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes, or until warmed through and bubbly. You can also microwave individual portions, though the eggplant might be softer.
Frequently Asked Questions
While not strictly required for baked thin slices of eggplant, salting and draining can help remove excess moisture, leading to a firmer, less watery final dish. It's not required with these ¼ inch thick slices though.
Yes, you can. Browned ground beef, Italian sausage, or even cooked shredded chicken can be layered with the marinara sauce between the eggplant slices for a heartier meal.
A ripe eggplant will feel slightly soft when pressed gently. Avoid eggplants that are too firm or have wrinkled skin.
More Italian Inspired Recipes
Get The Recipe!
Baked 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, a sprinkle of the Parmesan cheese, then add a slice of Mozzarella cheese on top of each pesto topped eggplant slice.½ cup Basil pesto, 16 oz Fresh Mozzarella, ¼ cup Parmesan cheese
- Repeat the layering process for the second layer with the remaining half of the eggplant slices, pesto sauce, Parmesan, and Mozzarella slices.
- Top with the remaining half of the marinara sauce, finishing by sprinkling the Parmesan cheese on top.
- 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
- Slice Eggplant Uniformly: Aim for even thickness when slicing your eggplant (about ¼ to ½ inch thick). This ensures they cook evenly and helps create stable stacks.
- Don't Overcrowd the Baking Sheet: When baking the eggplant slices, give them plenty of space on the baking sheet. Overcrowding can lead to steaming rather than roasting, preventing them from getting nicely tender and slightly browned.
- Choose a Good Sauce: Since the sauce comes straight from the jar, pick a high-quality marinara or spaghetti sauce (with or without meat) you enjoy. Its flavor will be prominent in the finished dish.
- Use Good Quality Cheese: Opt for freshly grated mozzarella and Parmesan cheese if possible. The flavor and melt of good quality cheese will significantly enhance your final dish.
- Finish with Broil (Optional): For an extra golden and bubbly top, consider a quick broil for the last minute or two of baking. Keep a close eye on it to prevent burning.
Patricia Glick says
Awesome recipe!! Easy to follow directions!! Highly recommended!!
Ducklady says
Looks delicious. Saved and printed the recipe, can't wait to make it.
Carmen says
Delicious, I'm making this again!
pinlegice says
Great Recipe