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

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 2
  • Category: Entree
  • Cuisine: Italian, World

Ingredients

  • 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)

Method

  1. 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.
  2. 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.
  3. 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.
  4. While the eggplants are in the oven, heat 1 teaspoon of oil on medium heat.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Place the eggplant parmesan stacks in the serving plate and serve immediately with some olive oil and balsamic vinegar on the side (optional).

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.