Description
A delightful twist on a classic dish, Eggplant Parmesan Stacks are layered with roasted eggplant, marinara sauce, and gooey cheese, perfect for any occasion.
Ingredients
Scale
- 2 large eggplants
- 2 cups marinara sauce
- 2 cups fresh mozzarella, shredded
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Slice eggplant into 1/2-inch thick rounds, sprinkle with salt, and let sit for 30 minutes. Rinse and pat dry.
- Preheat the oven to 400°F (200°C). Lay eggplant slices on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes, flipping halfway through.
- In a baking dish, layer marinara sauce, roasted eggplant, cheese, and herbs, repeating until all ingredients are used, ending with mozzarella on top.
- Cover with foil and bake for 25 minutes, then uncover and bake for an additional 15 minutes until cheese is bubbly and golden.
- Let rest for 10 minutes, garnish with fresh basil, and serve.
Notes
For added variety, consider including layers of sautéed mushrooms or spinach, or swap cheese for a dairy-free option if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Eggplant, Parmesan, Vegetarian, Italian, Comfort Food