Eggplant Parm Stacks

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Registered: 07-21-2001
Eggplant Parm Stacks
Thu, 08-02-2012 - 9:55pm
Eggplant Parm Stacks

Ready in half the time it takes to make traditional eggplant Parmesan, this inventive version is stacked with fresh herbs and melted-cheese goodness.

  • Makes 4 servings
    • 1 eggplant (1 1/4 pounds total), sliced crosswise 1/3-inch thick (12 slices total)
    • 4 tablespoon olive oil, divided
    • Coarse salt
    • 1/2 cup fine breadcrumbs
    • 1/4 cup freshly grated Parmesan cheese
    • Fresh ground black pepper
    • 1 1/2 teaspoons fresh oregano, finely chopped
    • 2 tablespoons fresh basil, chopped
    • 1 1/2 cups Basic Italian Tomato Sauce
    • 1 pound fresh mozzarella, halved lengthwise and sliced crosswise 1/4-inch thick (12 slices total)
    • Extra-virgin olive oil to drizzle
    • Parmesan for garnish.
  1. Preheat grill pan over medium-high heat. Preheat oven to 375 degrees, with oven rack in center position.
  2. Brush eggplant slices with 3 tablespoons olive oil and season with salt. Grill 8-10 minutes, flipping once, until charred and soft.
  3. In a medium bowl combine breadcrumbs, Parmesan, pepper, herbs, and remaining tablespoon olive oil.
  4. 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.
  5. Bake in oven for 20 minutes. Serve with a garnish of olive oil and Parmesan cheese.
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