Eggplant Parmesan Stacks
This is a simplified version of eggplant parmesan. No need to peel the eggplant. No need to bread and fry the eggplant slices. Serve with Pizza Dough Garlic Sticks.
1 large globe eggplant, ends trimmed, cut into 1/2 inch thick slices
1 jar of your favorite marinara sauce
8 oz mozzarella cheese, shredded
1 cup grated Parmesan cheese
chopped fresh basil leaves
- Heat oven to 425°F. Place eggplant slices on parchment-lined sheet pan and spray with cooking spray. Sprinkle lightly with salt. Flip slices and repeat with cooking spray and salt. Bake for about 20 minutes. Remove pan from oven but leave oven on.
- Remove all but 5 or 6 of the biggest slices to a plate. Spread the slices on the pan with marinara sauce. Sprinkle with mozzarella and Parmesan. Place another eggplant slice on top of each and repeat the sauce and cheese. Repeat with remaining slices.
- Return to oven and bake for 12-15 minutes or until cheese is melted and starting to brown. Serve immediately, sprinkled with fresh chopped basil.