Eggplant Parmesan Stacks are a cozy, satisfying, and beautifully layered vegetarian dish—perfect for Good Friday or any meat-free occasion. Roasted slices of tender eggplant are stacked with rich marinara sauce, melty mozzarella, and savory Parmesan, then baked until golden and bubbling. With all the classic flavors of traditional Eggplant Parmesan, these individual stacks offer an elegant, portioned presentation that feels both special and comforting.
Why You’ll Love This Recipe
These eggplant stacks are everything you want in a comforting meatless meal: soft, roasted eggplant, flavorful tomato sauce, gooey melted cheese, and a golden top. They’re baked—not fried—making them a bit lighter and easier to prepare. Plus, the stacked format allows for beautiful presentation and even cooking, making this dish as visually appealing as it is delicious. It’s a perfect choice for holiday meals, weeknight dinners, or gatherings where you want a crowd-pleasing vegetarian main.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
2 large eggplants, sliced into 1/2-inch rounds
1 teaspoon salt (for drawing moisture)
2 tablespoons olive oil
2 cups marinara sauce (homemade or store-bought)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
Fresh basil or parsley, chopped (for garnish)
Black pepper, to taste
directions
- Arrange the eggplant slices in a single layer on a baking sheet. Sprinkle both sides with salt and let sit for 20–30 minutes to draw out moisture. Pat dry with paper towels.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Brush both sides of the eggplant slices lightly with olive oil and place on the prepared baking sheet.
- Roast in the preheated oven for 20 minutes, flipping halfway through, until the eggplant is soft and lightly golden.
- Reduce oven temperature to 375°F (190°C).
- In a baking dish or sheet pan, create stacks by layering roasted eggplant slices with spoonfuls of marinara sauce, shredded mozzarella, and a sprinkle of Parmesan. Repeat to make 2–3 layers per stack, ending with marinara and cheese on top.
- Sprinkle each stack with dried oregano and freshly ground black pepper.
- Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbling and the tops are golden.
- Let rest for 5 minutes before serving. Garnish with chopped basil or parsley.
Servings and timing
Prep Time: 25 minutes
Cooking Time: 25 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 380 kcal per serving
Variations
- Gluten-Free Option: This recipe is naturally gluten-free as long as the marinara sauce contains no wheat-based additives.
- Crispier Texture: For added texture, coat the eggplant slices in gluten-free breadcrumbs before roasting.
- Add Ricotta: Add a spoonful of seasoned ricotta between layers for extra creaminess.
- Spicy Kick: Stir crushed red pepper flakes into the marinara for a bit of heat.
- Vegan Version: Use plant-based mozzarella and Parmesan substitutes for a dairy-free meal.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 15–20 minutes until heated through, or microwave individual portions for 1–2 minutes. These stacks are best served warm, but they also make excellent leftovers and reheat well.
FAQs
Do I need to peel the eggplant?
No, the skin softens during roasting and adds texture, but you can peel if preferred.
Why salt the eggplant before roasting?
Salting helps draw out moisture and bitterness, resulting in a better texture and flavor.
Can I use store-bought marinara?
Yes, any high-quality marinara will work. Homemade sauce also adds a personal touch if you have time.
Can I make this ahead of time?
Yes. You can assemble the stacks and refrigerate before baking. Add 5 extra minutes to the baking time if baking from chilled.
How do I keep the eggplant from getting soggy?
Roasting instead of frying helps reduce moisture and gives the eggplant a firmer texture.
What cheese works best for melting?
Low-moisture mozzarella melts evenly and gives that classic stretchy texture. Fresh mozzarella can be used, but may release more moisture.
Can I freeze the stacks?
Yes, freeze cooked and cooled stacks wrapped tightly. Reheat from frozen at 375°F (190°C) until hot throughout.
What can I serve with this dish?
It pairs well with a green salad, roasted vegetables, or garlic bread (if not observing Passover).
Is this a complete meal?
Yes, it’s hearty enough as a main course, though you can add sides for a fuller spread.
Can I use zucchini or another vegetable instead of eggplant?
Yes, zucchini or portobello mushrooms can be used for variation, though cooking times may vary.
Conclusion
Eggplant Parmesan Stacks are a refined, satisfying take on a beloved Italian comfort food. Perfectly layered with rich tomato sauce and gooey cheese, these baked stacks are both flavorful and festive—making them a standout option for Good Friday, special occasions, or any time you want a delicious, meat-free main. With their beautiful presentation and crowd-pleasing taste, they’re sure to become a favorite in your vegetarian repertoire.
PrintEggplant Parmesan Stacks
These Baked Eggplant Parmesan Stacks are the perfect cozy, meat-free main for Good Friday or any vegetarian dinner. Thick slices of roasted eggplant are layered with savory marinara and gooey mozzarella, then baked to golden perfection. This simple yet elegant dish brings classic Italian flavor in a beautiful stacked presentation.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course, Dinner
- Method: Roasting, Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
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2 large eggplants, sliced into 1/2-inch rounds
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1 tsp salt (for drawing moisture)
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2 tbsp olive oil
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2 cups marinara sauce (homemade or store-bought)
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2 cups shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
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1 tsp dried oregano
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Fresh basil or parsley, chopped (for garnish)
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Black pepper, to taste
Instructions
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Arrange eggplant slices on a baking sheet. Sprinkle with salt and let sit 20–30 minutes to draw out excess moisture. Pat dry.
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Preheat oven to 400°F (200°C). Brush both sides of eggplant with olive oil and place on a parchment-lined baking sheet.
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Roast for 20 minutes, flipping halfway, until tender and lightly golden.
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In a baking dish or sheet pan, layer eggplant slices with marinara, mozzarella, and Parmesan.
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Repeat for 2–3 layers per stack, finishing with sauce and cheese on top.
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Sprinkle with oregano and bake uncovered for 20–25 minutes until bubbly and golden.
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Let cool for 5 minutes. Garnish with fresh herbs and serve warm.
Notes
For extra flavor, add a layer of ricotta or pesto. This dish can be prepped ahead and reheated. Serve with a green salad or garlic bread.
Nutrition
- Calories: 380 kcal per serving