Food & Cooking Recipes Dinner Recipes Eggplant Parm Stacks 4.0 (89) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Ready in half the time it takes to make traditional eggplant Parmesan, this inventive version is stacked with fresh herbs and melted-cheese goodness. Ingredients 1 eggplant (1 ¼ pounds total), sliced crosswise ⅓-inch thick (12 slices total) 4 tablespoon olive oil, divided Coarse salt ½ cup fine breadcrumbs ¼ cup freshly grated Parmesan cheese Fresh ground black pepper 1 ½ teaspoons fresh oregano, finely chopped 2 tablespoons fresh basil, chopped 1 ½ cups Basic Italian Tomato Sauce 1 pound fresh mozzarella, halved lengthwise and sliced crosswise ¼-inch thick (12 slices total) Extra-virgin olive oil to drizzle Parmesan for garnish Directions Preheat grill pan over medium-high heat. Preheat oven to 375 degrees, with oven rack in center position. Brush eggplant slices with 3 tablespoons olive oil and season with salt. Grill 8-10 minutes, flipping once, until charred and soft. In a medium bowl combine breadcrumbs, Parmesan, pepper, herbs, and remaining tablespoon olive oil. 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. Bake in oven for 20 minutes. Serve with a garnish of olive oil and Parmesan cheese. Rate it Print