Recipes from the heart since 2008

Stacked Eggplant Parmesan

Share

Ready in half the time it takes to make traditional eggplant Parmesan, this version is stacked, loaded with cheese and sauce, and absolutely heavenly!  I found the recipe on MadHungry.com. You gotta try this one!

Ingredients:
1 eggplant (1 1/4 pounds total), sliced crosswise 1/3-inch thick (12 slices total)
4 Tablespoon extra virgin olive oil, divided
Kosher salt, to taste
1/2 cup breadcrumbs
1/4 cup freshly grated Parmesan cheese
Freshly ground black pepper, to taste
1 teaspoon dried oregano
2 Tablespoons fresh basil, chopped
1 1/2 cups prepared marinara sauce
1 lb. fresh mozzarella, halved lengthwise and sliced crosswise 1/4-inch thick (12 slices total)
Extra virgin olive oil, to drizzle
Freshly grated Parmesan, for topping

Directions:

  • Preheat oven to 375 degrees F.
  • Preheat grill pan over medium-high heat.
  • Brush eggplant slices with 3 Tablespoons olive oil and season with salt.
  • Grill 8-10 minutes, flipping once, until charred and soft.
  • In a medium bowl combine breadcrumbs, Parmesan, pepper, oregano, basil, and remaining Tablespoon olive oil.
  • Place 4 slices grilled eggplant on parchment-lined baking sheet.
  • Top with 2 Tablespoons marinara sauce, 1 Tablespoon breadcrumbs, and slices of mozzarella.
  • Repeat with two more layers.
  • Drizzle with olive oil.
  • Bake, uncovered, for 20 minutes.
  • Serve with extra Parmesan cheese, if ya like.
Print Friendly, PDF & Email

5 thoughts on “Stacked Eggplant Parmesan

  1. Hi KP! Thanks for such a great easy and yummy recipe! I used gluten free bread crumbs and it turned out so well!

    It has become a family staple in our house now and both boys love it so much they had three servings – each!!

  2. I just put it in the oven! It’s a great dish to prepare with kids too (had my 3 yr old helping me). I used gluten free bread crumbs.

    1. Hi Karen, Yes, I did leave the skin on and it turned out great! I feel like the skin held it together on the grill pan and then in the oven. May be too mushy with skins off, you know?? KP

Leave a Reply

Powered By WordPress | Elegant Recipe Blog Pro