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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.

  • servings: 4

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Ingredients

  • 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

Directions

  1. Step 1

    Preheat grill pan over medium-high heat. Preheat oven to 375 degrees, with oven rack in center position.

  2. Step 2

    Brush eggplant slices with 3 tablespoons olive oil and season with salt. Grill 8-10 minutes, flipping once, until charred and soft.

  3. Step 3

    In a medium bowl combine breadcrumbs, Parmesan, pepper, herbs, and remaining tablespoon olive oil.

  4. Step 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. Step 5

    Bake in oven for 20 minutes. Serve with a garnish of olive oil and Parmesan cheese.

Source
Mad Hungry, March 2011

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Reviews (6)

  • 2 Apr, 2013

    Easy, delicious and makes a beautiful presentation!

  • 10 Sep, 2012

    Very easy to make. Good flavor, rich tasting. I've never had eggplant parm before- sure did taste alot like pizza. I'll make it again,only smaller portions & use as a side dish. Linda does it again.....easy and good!

  • 8 Aug, 2012

    This version is fabulous. It's definitely a "do again". It was so fast to put together and I had it on the table in less than an hour. I used seasoned breadcrumbs and microplaned a clove of garlic into the crumbs.

  • 7 Aug, 2012

    Slightly obsessed with Mad Hungry generally, but this has been the biggest winner so far, except for the life-changing spatchcocked chicken. A word of warning: if your oven is not level, your stacks will slide. Fortunately, you can easily re-stack with a spatula.

  • 14 May, 2012

    I love eggplant parmigiana but hate how time consuming it is to make....plus most recipes make too much for just two. This recipe is absolutely terrific. Tastes wonderful and so easy to put together.

  • 5 Oct, 2011

    This recipe was fabulous. Easy prep and great taste. My friends loved it. Thanks Lucinda