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.


  • 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


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

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

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

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

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