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Eggplant Parmesan Stacks

It's best to use medium eggplants with a uniform diameter so the resulting slices will be similar in size. You can substitute 1 1/4 cups Simple Tomato Sauce for the sauce in step 2.

  • Servings: 6
Eggplant Parmesan Stacks

Source: Martha Stewart Living, July 2007


  • 18 eggplant rounds (each 1/4 inch thick and at least 3 inches in diameter; about 3 medium eggplants)
  • Coarse salt
  • 1 cup plus 3 tablespoons extra-virgin olive oil
  • 3 garlic cloves, very thinly sliced
  • 6 plum tomatoes (about 1 1/2 pounds), coarsely chopped
  • 1 tablespoon coarsely chopped fresh oregano, plus leaves and sprigs for garnish
  • 1/3 cup thinly sliced fresh basil
  • 4 ounces fresh mozzarella, thinly sliced and torn into small pieces
  • 3/4 cup freshly grated Parmesan cheese, plus shavings for serving


  1. Preheat oven to 425 degrees. Season eggplant with salt. Heat 1 cup oil (about 1/4 inch) in a large skillet over medium-high heat. Working in batches, so as to not crowd the skillet, fry eggplant rounds, turning once, until soft and pale golden, 1 to 1 1/2 minutes per side. Drain on paper towels.

  2. Heat remaining 3 tablespoons oil in a large skillet over medium-high heat. Add garlic, and cook 20 seconds (do not let brown). Add tomatoes and 1 teaspoon salt. Cook, stirring frequently, until tomatoes break down and are soft, 10 to 15 minutes. Stir in oregano and basil. (Alternatively, stir oregano and basil into 1 1/4 cups Simple Tomato Sauce.)

  3. Place 6 slices of eggplant on a rimmed baking sheet. Top each slice with 1 tablespoon sauce and a few pieces of mozzarella, and sprinkle with 2 teaspoons Parmesan. Repeat layering twice.

  4. Bake until heated through and cheese is bubbling, about 12 minutes. Serve immediately, garnished with oregano and Parmesan shavings.


Reviews (10)

  • Gigi2010 8 Dec, 2013

    I will bake eggplant next time, it is really good but the eggplant really soaks up the oil, bringing a serving in at 573 calories per MS Meatless cookbook. I could taste the oil too, hence 3 rating.

  • mroseb 9 Sep, 2013

    These are so pretty and delicious--perfect for a dinner party.
    They are simple to make, too. I bake my eggplant rounds instead
    of frying. To the reviewer who was concerned about being in the kitchen
    during her dinner party (I hate that, too), I suggest assembling them
    before your party, then pop them in the oven 15 mins. before you are ready to sit down.

  • MariannGina 7 Feb, 2010

    where do you get the round baking sheets! is that what they are - am I missing something in the directions?

  • nonikat1 28 Oct, 2008

    This is soooo good my four legged children who pride themselves on being "meat" eaters loved it. They thought they were eating pizza. I made this and ate it two afternoons in a row and they begged both days, and even worse on the second after they realized what they were asking for.
    Now don't misunderstand, this is totally GREAT human fare. I may even be able to get my adult children to eat it even though they "don't like eggplant" :-D

  • angelkiss26 14 Sep, 2008

    These little stacks were delicious and so cute.

  • Bettyt 17 Aug, 2008

    Does anyone have any idea how many calories per serving? Some eggplant dishes suck up oil and are high in calories.

  • Tapir 17 Aug, 2008

    I was afraid to make this as a stack knowing my sauce would run all over the place and make it messy so I used only one large eggplant and grilled it and sprayed it with olive oil and then layered it in a small casserole. i also used basil pesto to coat the eggplant. IIt had a delicious flavor. Lot of liquid though. i will have to work with it and tweek it more but definitely will make again.

  • Control 14 Aug, 2008

    You could prepare it ahead through step 3, refrigerate until you're ready to bake and serve. The only change you might need to make is to just bake it a few minutes longer if you're baking it cold from the fridge.

  • KathMeg 14 Aug, 2008

    I love to cook and love to have guests, but I hate being in the kitchen doing things that need to be served "immediately". My guests are not the type that like to participate in the cooking process. Can this be done ahead of time? Any alterations if it is?

  • iragnw 17 Jun, 2008

    We had dinner with friends, we called it "Martha Stewart Dinner Party" because everything that we cooked that night was from Martha Stewart Living magazine. This Eggplant recipe was one of the recipes that we tried. It was delicious. It becomes one of my favorites dish instantly and it's easy to make as well.

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