Baked Eggplant Parmesan Stacks: 4 Magical Bites
Enjoy the classic flavors of Eggplant Parmesan in a lighter, baked, and layered presentation. These stacks are a vegetarian Italian delight, perfect for a satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 large eggplant, sliced into 1/2-inch thick rounds
- 1 jar (24 ounces) marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Arrange eggplant slices on a baking sheet. Brush lightly with olive oil and season with salt and pepper.
- Bake for 15-20 minutes, or until the eggplant is tender and lightly browned.
- Remove eggplant from the oven.
- Spoon a layer of marinara sauce onto each eggplant slice.
- Top with mozzarella cheese and a sprinkle of Parmesan cheese.
- Return to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil before serving.
Notes
- For a crispier texture, you can lightly toast the eggplant slices before adding the sauce and cheese.
- Feel free to add other Italian herbs like oregano or thyme to the marinara sauce.
- This dish can be made ahead of time and reheated.
Nutrition
- Serving Size: 1 stack
- Calories: Approximately 300-350 calories (will vary based on ingredients)
- Sugar: Approximately 10-15g
- Sodium: Approximately 700-900mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 5-7g
- Unsaturated Fat: Approximately 10-13g
- Trans Fat: 0g
- Carbohydrates: Approximately 25-30g
- Fiber: Approximately 5-7g
- Protein: Approximately 15-20g
- Cholesterol: Approximately 20-30mg