Description
A heartwarming recipe for Eggplant Parmesan Stacks, featuring layers of tender eggplant, rich marinara sauce, and gooey melted cheese that evoke cherished family memories.
Ingredients
Scale
- 2 medium-sized eggplants
- 2 cups marinara sauce
- 8 oz fresh mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil, for garnish
- Fresh oregano, for garnish
- Olive oil, for sautéing
- Salt, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into even rounds about ½ inch thick. Salt each slice and lay them on paper towels for 30 minutes.
- Rinse and pat the eggplant slices dry.
- Heat olive oil in a skillet and sauté eggplant slices until browned and soft, about 3-5 minutes per side.
- In a baking dish, add a thin layer of marinara sauce. Start layering: eggplant, marinara, mozzarella, and Parmesan, Repeat until all ingredients are used.
- Top with mozzarella and Parmesan cheese.
- Bake in the oven for 25-30 minutes, until bubbly and golden.
- Garnish with fresh herbs and let it rest for 10 minutes before serving.
Notes
Salting the eggplant is crucial to draw out bitterness. Allowing the stacks to rest after baking helps maintain their shape.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: eggplant, parmesan, vegetarian, Italian, comfort food