Eggplant Parmesan Stacks

These Eggplant Parmesan Stacks are delicious and pretty! My take on traditional eggplant Parmesan which is also delicious and pretty! But I wanted to make individual servings as a side dish. While they do take some time to cook, as would traditional eggplant Parmesan, these are just perfect for summer! They have all the traditional elements of a baked tray of eggplant Parmesan, but in a perfect size!

Also, you guys know I don’t salt my eggplant first. I just never have. I personally don’t see a difference when I have taken the time to do so.  I just skip that step and go straight to the cooking part. Works every time!

For this recipe, used a mozzarella cheese log that is already pre-sliced into nice thick rounds. That is perfect for this recipe! If you can’t find that mozzarella cheese, just used shredded cheese.

I usually just bake or grill my eggplant for eggplant Parmesan, as I try to keep the frying to a minimum around here. I find that baking or grilling the eggplant is just as tasty as frying it! You really don’t miss that heaviness from frying. I use just a few ingredients and the end result is a really robust flavor without the added fat of frying. That way you can eat more cheese- am I right?

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Eggplant Parmesan Stacks

Course Main Dish, Side Dish

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Ingredients

• 2 large eggplants sliced into 1 inch thick rounds
• 1/4 cup olive oil
• 1 cup Parmesan cheese grated
• mozzarella cheese
• 2 large tomatoes slice 1/2 inch thick
• 1 cup Italian style breadcrumbs
• 1 teaspoon dried oregano
• 1 teaspoon granulated garlic
• salt and pepper

Instructions

• Preheat oven to 400 degrees.
• Wash the eggplant. Cut the eggplant into about 1 inch slices. Brush each slice on both sides with some olive oil (about 2 tablespoons) and season with salt and pepper.
  
• Next add the breadcrumbs to a shallow bowl and coat each eggplant slice on both sides with the breadcrumbs.
  
• Place the breaded slices on an oiled cookie sheet and bake for 45 minutes until golden brown.
  
• While the eggplant is baking, Slice the tomatoes into 1/2 inch slices and place in a bowl to marinate with 2 tablespoons of olive oil, 1 teaspoon of oregano, 1 tsp granulated garlic & salt and pepper
  
• Once the eggplant is golden brown, remove it from the oven and top each piece with a tomato slice.
  
• Next sprinkle each piece with some Parmesan cheese.
  
• Next, top each piece with a slice of mozzarella.
  
• Return to the oven for abut 15 minutes or until the mozzarella is melted, brown and bubbly.
  
• Serve!