Description
These Eggplant Parmesan Stacks feature layered roasted eggplant slices with marinara sauce and melted cheese, creating a delightful vegetarian Italian dish that’s a favorite for many. With a perfect blend of flavors and textures, this dish is sure to become a go-to comfort food meal.
Ingredients
Units
Scale
Eggplant:
- 2 medium eggplants, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- Salt and pepper to taste
Assembly:
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- Fresh basil for garnish
Instructions
- Preheat oven: Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Roast eggplant: Brush eggplant slices with olive oil, season with salt and pepper, and roast for 20-25 minutes until tender and slightly browned.
- Layer stacks: Reduce oven temperature to 375°F (190°C). In a baking dish, layer eggplant slices, marinara, mozzarella, and Parmesan three times to form stacks.
- Bake: Sprinkle with extra cheese and oregano. Bake uncovered for 15-20 minutes until cheese is melted and bubbly.
- Garnish: Garnish with fresh basil before serving.
Notes
- Feel free to add a sprinkle of red pepper flakes for a kick of heat.
- Experiment with different types of cheese for a unique flavor profile.
Nutrition
- Serving Size: 1 stack
- Calories: 260 kcal
- Sugar: 8g
- Sodium: 790mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 40mg
