Community Recipe
from [mbusque]
Eggplant Parm Stacks

Eggplant Parm Stacks

  • Yield: 4 servings


  • 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


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Eggplant Parm Stacks recipe