Easy Eggplant Parmesan Stacks

Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Yield: 4 Servings

Layer after layer of delicious flavors! These Easy Eggplant Parmesan Stacks are insanely good! Each bite is so great that you would want to eat the entire thing. Try this recipe now. I promise you that you will not be disappointed. Enjoy!

Ingredients:

FRESH TOMATO SAUCE

1 tsp oregano

4-5 fresh basil leaves, chopped

1 clove garlic, minced

1-2 pinches of hot pepper flakes (if desired)

14 small Roma tomatoes (or large grape tomatoes/sliced in half lengthwise)

2-3 pinches of salt

2 tbsp olive oil

FOR THE STACKS

¼ c freshly grated Parmesan cheese (or more)

8 slices of firm mozzarella cheese (or more if you prefer)

8 slices thick round eggplant (¼-inch)

Directions:

Prepare the oven and preheat to 190 degrees C or 375 degrees F.

Drizzle a bit of olive oil into a heat-proof baking dish.

Place a frying pan on the stove and turn the heat to medium.

Add olive oil and allow it to become hot.

Add the garlic, chopped basil leaves, hot pepper flake, tomatoes, and salt. Sauté for a few minutes until aromatic.

Add the eggplant slices into a mixing bowl, then sprinkle 1 tsp salt on top. Toss until well coated. Allow the eggplant slices to rest for 20 minutes. Drain.

Place the eggplant slices over the grill, then cook all sides for a few minutes.

Arrange four of the eggplant slices to the bottom of the prepared baking dish.

Top each eggplant with one slice of mozzarella cheese, 3 cooked tomatoes, and 2 tsp of Parmesan cheese.

Top each eggplant with another eggplant. Repeat the process with the rest of the ingredients ending with a drizzle of olive oil.

Place them inside the preheated oven and bake for about 10 minutes or until the cheese turns golden brown.

Remove from the oven.

Serve right away. Enjoy!

Nutrition Facts:

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