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Eggplant Parmesan Stacks

Recipe photo courtesy of Andrew Purcell

Everyone loves these stacks of eggplant layered with mozzarella and Parmesan cheese and tomato sauce.

Source: Martha Stewart Living, April 2007



Cook's Notes

It's best to use medium eggplants with a uniform diameter so the resulting slices will be similar in size.

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How would you rate this recipe?
  • 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.
  • MS10770994
    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 Kathleen
  • 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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