Eggplant 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
Find it online: https://yumfoodusa.com/eggplant-parmesan-stacks/