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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 Eggplant Parmesan Stacks
Ingredients Ingredient Checklist 18 eggplant rounds (each 1/4 inch thick and at least 3 inches in diameter; about 3 medium eggplants) Coarse salt 1 cup plus 3 tablespoons extra-virgin olive oil 3 garlic cloves, very thinly sliced 6 plum tomatoes (about 1 1/2 pounds), coarsely chopped 1 tablespoon coarsely chopped fresh oregano, plus leaves and sprigs for garnish 1/3 cup thinly sliced fresh basil 4 ounces fresh mozzarella, thinly sliced and torn into small pieces 3/4 cup freshly grated Parmesan cheese, plus shavings for serving
Cook’s Notes It’s best to use medium eggplants with a uniform diameter so the resulting slices will be similar in size.
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 Eggplant Parmesan Stacks
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Eggplant Parmesan Stacks
Eggplant Parmesan Stacks
Ingredients
Ingredients
- 18 eggplant rounds (each 1/4 inch thick and at least 3 inches in diameter; about 3 medium eggplants) Coarse salt 1 cup plus 3 tablespoons extra-virgin olive oil 3 garlic cloves, very thinly sliced 6 plum tomatoes (about 1 1/2 pounds), coarsely chopped 1 tablespoon coarsely chopped fresh oregano, plus leaves and sprigs for garnish 1/3 cup thinly sliced fresh basil 4 ounces fresh mozzarella, thinly sliced and torn into small pieces 3/4 cup freshly grated Parmesan cheese, plus shavings for serving
Directions
Preheat oven to 425 degrees. Season eggplant with salt. Heat 1 cup oil (about 1/4 inch) in a large skillet over medium-high heat. Working in batches, so as to not crowd the skillet, fry eggplant rounds, turning once, until soft and pale golden, 1 to 1 1/2 minutes per side. Drain on paper towels.
Heat remaining 3 tablespoons oil in a large skillet over medium-high heat. Add garlic, and cook 20 seconds (do not let brown). Add tomatoes and 1 teaspoon salt. Cook, stirring frequently, until tomatoes break down and are soft, 10 to 15 minutes. Stir in oregano and basil. (Alternatively, stir oregano and basil into 1 1/4 cups Freezable Tomato Sauce Base.)
Place 6 slices of eggplant on a rimmed baking sheet. Top each slice with 1 tablespoon sauce and a few pieces of mozzarella, and sprinkle with 2 teaspoons Parmesan. Repeat layering twice.
Bake until heated through and cheese is bubbling, about 12 minutes. Serve immediately, garnished with oregano and Parmesan shavings.
Cook’s Notes It’s best to use medium eggplants with a uniform diameter so the resulting slices will be similar in size.
Cook’s Notes
It’s best to use medium eggplants with a uniform diameter so the resulting slices will be similar in size.
Reviews (11)
Add Rating & Review 20 Ratings 5 star values: 5 4 star values: 0 3 star values: 9 2 star values: 4 1 star values: 2
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Reviews (11)
Add Rating & Review 20 Ratings 5 star values: 5 4 star values: 0 3 star values: 9 2 star values: 4 1 star values: 2
Add Rating & Review
20 Ratings 5 star values: 5 4 star values: 0 3 star values: 9 2 star values: 4 1 star values: 2
20 Ratings 5 star values: 5 4 star values: 0 3 star values: 9 2 star values: 4 1 star values: 2
20 Ratings 5 star values: 5 4 star values: 0 3 star values: 9 2 star values: 4 1 star values: 2
5 star values: 5 4 star values: 0 3 star values: 9 2 star values: 4 1 star values: 2
Martha Stewart Member Rating: 5 stars 01/16/2019 I made this with a chick pea salad. The chickpeas were roasted with cumin seeds,olive oil and garlic. I served them on a bed of lettuce leaves with a sliced goats cheese and tiny tomatoes. On top was a salad dressing of greek yoghurt, lime juice and chives. Beautiful. Martha Stewart Member Rating: 3 stars 12/08/2013 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. Martha Stewart Member Rating: 5 stars 09/09/2013 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. Martha Stewart Member Rating: Unrated 02/07/2010 where do you get the round baking sheets! is that what they are - am I missing something in the directions? Martha Stewart Member Rating: Unrated 10/28/2008 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 Martha Stewart Member Rating: Unrated 09/14/2008 These little stacks were delicious and so cute. Martha Stewart Member Rating: Unrated 08/17/2008 Does anyone have any idea how many calories per serving? Some eggplant dishes suck up oil and are high in calories. Martha Stewart Member Rating: Unrated 08/17/2008 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. Martha Stewart Member Rating: Unrated 08/14/2008 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. Martha Stewart Member Rating: Unrated 08/14/2008 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? Martha Stewart Member Rating: Unrated 06/17/2008 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.Martha Stewart Member
Rating: 5 stars 01/16/2019
I made this with a chick pea salad. The chickpeas were roasted with cumin seeds,olive oil and garlic. I served them on a bed of lettuce leaves with a sliced goats cheese and tiny tomatoes. On top was a salad dressing of greek yoghurt, lime juice and chives. Beautiful.
Rating: 5 stars
Rating: 3 stars 12/08/2013
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.
Rating: 3 stars
Rating: 5 stars 09/09/2013
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.
Rating: Unrated 02/07/2010
where do you get the round baking sheets! is that what they are - am I missing something in the directions?
Rating: Unrated
Rating: Unrated 10/28/2008
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
Rating: Unrated 09/14/2008
These little stacks were delicious and so cute.
Rating: Unrated 08/17/2008
Does anyone have any idea how many calories per serving? Some eggplant dishes suck up oil and are high in calories.
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.
Rating: Unrated 08/14/2008
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.
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?
Rating: Unrated 06/17/2008
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.
All Reviews for Eggplant Parmesan Stacks
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Eggplant Parmesan Stacks
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
