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Best Roasted Eggplant Parmesan Stacks (Easy 30-Min Recipe)

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These roasted eggplant parmesan stacks are quick, easy, and incredibly delicious. Perfect for a weeknight dinner or entertaining, they feature tender roasted eggplant, gooey mozzarella, tangy marinara, and a crispy Parmesan breadcrumb topping.

Ingredients

Scale
  • 2 medium eggplants (about 1.5 pounds or 680g total)
  • 1 cup (240ml) marinara sauce
  • 8 ounces (225g) fresh mozzarella cheese, sliced into 12 rounds
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/2 cup (60g) Italian-style breadcrumbs
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh basil leaves for garnish
  • 1/4 cup (60ml) balsamic glaze (optional)
  • Red pepper flakes (optional)
  • Fresh parsley (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Wash the eggplants and trim off the stems. Slice them crosswise into 12 rounds, each about 1/2-inch thick.
  3. Arrange the slices in a single layer on the prepared baking sheet. Brush both sides lightly with olive oil. Sprinkle with salt, pepper, and garlic powder. Flip and repeat on the other side.
  4. Roast for 10 minutes. Flip the slices with a spatula, then roast for another 5-7 minutes, until the eggplant is tender and golden brown on the edges.
  5. While the eggplant roasts, combine the breadcrumbs, grated Parmesan cheese, and dried oregano in a small bowl. Mix well.
  6. Remove the roasted eggplant from the oven. Reduce the oven temperature to 375°F (190°C).
  7. In a baking dish, place one slice of roasted eggplant. Top with a spoonful of marinara sauce (about 1 tablespoon), then a slice of fresh mozzarella. Sprinkle with a little of the breadcrumb mixture. Repeat layering: eggplant, marinara, mozzarella, breadcrumbs. For a tall stack, use three layers of eggplant. Make four stacks total.
  8. Spoon a little more marinara sauce on top of each stack. Sprinkle generously with the remaining breadcrumb mixture.
  9. Bake for 12-15 minutes, until the cheese is melted and bubbly and the breadcrumbs are golden brown.
  10. Remove from the oven and let the stacks rest for 2-3 minutes. Garnish with fresh basil leaves and a drizzle of balsamic glaze if using. Serve immediately.

Notes

Don’t overload the stacks with sauce; a thin layer between each slice is enough. For larger, older eggplants, salting the slices for 20 minutes before roasting can reduce bitterness. Use room temperature mozzarella for even melting. Watch the breadcrumbs to prevent burning; tent with foil if needed.

Nutrition

Keywords: eggplant parmesan, roasted eggplant, vegetarian, Italian, quick dinner, 30-minute meal

Find it online: https://cooksyla.com/best-roasted-eggplant-parmesan-stacks-easy-30-min-recipe/