Eggplant Parm Stacks
Community Recipe from
- 1 eggplant sliced 1/3 inch thick
- 4 tablespoon(s) olive oil
- 1/2 cup(s) fine breadcrumbs
- 1/4 cup(s) freshly grated Parmesan cheese
- fresh ground black pepper
- 1 1/2 teaspoon(s) fresh oregano finely chopped
- 2 tablespoon(s) fresh basil chopped
- 1 1/2 cup(s) basic italian tomato sauce
- 1 pound(s) fresh mozzarella halved lengthwise and sliced crosswise 1/4 inch thick (12 slices)
- extra virgin olive oil to drizzle
- parmesean for garnish
- Preheat grill pan over medium-high heat. Preheat oven to 375 degrees, with oven
- rack in center position.
- 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, herbs, and remaining
- tablespoon olive oil.
- Place 4 slices grilled eggplant on parchment-lined baking sheet. Top with 2
- tablespoons tomato sauce, 1 tablespoon breadcrumbs, and slices of mozzarella.
- Repeat with two more layers. Drizzle with olive oil.
- Bake in oven for 20 minutes. Serve with a garnish of olive oil and Parmesan
This recipe is a personal recipe added by mbusque and has not been tested or endorsed by MyRecipes.
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Eggplant Parm Stacks Recipe at a Glance
- COURSE: Main Dishes
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