Baked Eggplant Parmesan Stacks
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.
Servings: 6
Calories: 399kcal
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.
Nutrition
Serving: 1 Stack | Calories: 399kcal | Carbohydrates: 11g | Protein: 21g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 64mg | Sodium: 1026mg | Potassium: 424mg | Fiber: 4g | Sugar: 6g | Calcium: 483mg | Iron: 1mg
