eggplant stacks

Preparation Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4–6
Difficulty: Moderate

Introduction

Eggplant stacks—sometimes called “eggplant tower” or “eggplant Napoleon”—are a beautiful twist on classic Eggplant Parmesan. Instead of laying slices in a casserole dish, you stack them vertically with layers of sauce, cheese, and fresh basil. The result is an elegant dish that can serve as a main course or a show-stopping appetizer. Think of it as Italian comfort food with a restaurant-style presentation.

This recipe roasts the eggplant slices (rather than frying), making it a lighter and less oily version. With gooey melted mozzarella, tangy marinara, and the savory depth of Parmesan, these stacks are irresistible.

Ingredients

For the Eggplant:

• 2 large eggplants, sliced into ½-inch rounds

• 1 tbsp salt (for sweating the eggplant)

• Olive oil, for brushing

• Freshly ground black pepper

• Optional: Italian seasoning

For the Sauce:

• 2 tbsp olive oil

• 1 small yellow onion, finely chopped

• 3 garlic cloves, minced

• 1 (28 oz) can crushed tomatoes (San Marzano preferred)

• 1 tsp dried oregano

• 1 tsp sugar

• Salt and pepper to taste

• ½ cup fresh basil, chopped

For the Cheese Layers:

• 2 cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 8 oz fresh mozzarella, sliced into rounds (optional but beautiful for topping)

Garnish:

• Fresh basil leaves

• Extra virgin olive oil for drizzling

• Cracked pepper or red pepper flakes (optional)

Equipment Needed

• Large baking sheet

• Parchment paper

• Large skillet or saucepan

• Wire rack or paper towels (for draining eggplant)

• Ovenproof spatula or lifter

• Serving plates or platter

Step-by-Step Instructions

Step 1: Prepare the Eggplant

1. Slice eggplants into ½-inch rounds. Arrange in a single layer on a wire rack or paper towels. Sprinkle generously with salt and let sit for 20–30 minutes. This step removes bitterness and excess moisture.

2. After sweating, blot eggplant slices with paper towels to remove released moisture and salt.

3. Preheat oven to 400°F (200°C).

4. Arrange eggplant slices on a baking sheet lined with parchment. Brush both sides with olive oil and season lightly with black pepper (and Italian seasoning, if desired).

5. Roast for 20–25 minutes, flipping halfway, until golden brown and tender. Remove and set aside.

Step 2: Make the Sauce

1. In a skillet or saucepan, heat 2 tbsp olive oil over medium heat.

2. Sauté onion until soft and translucent, about 5–7 minutes.

3. Add minced garlic and cook for 1 minute.

4. Pour in crushed tomatoes, oregano, sugar, salt, and pepper.

5. Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened slightly.

6. Stir in chopped fresh basil at the end. Taste and adjust seasoning.

Step 3: Assemble the Stacks

1. Lower oven temperature to 375°F (190°C).

2. On a parchment-lined baking sheet, begin building your stacks:

   • Start with the largest eggplant slice as the base.

   • Spoon a bit of sauce over it.

   • Sprinkle some shredded mozzarella and a bit of Parmesan.

   • Add another slice of eggplant, and repeat the layering.

   • Stack 3–4 slices high, ending with a spoonful of sauce and a slice of fresh mozzarella or a generous sprinkle of shredded cheese on top.

3. Repeat for all stacks (you’ll get about 6 stacks depending on the size of your eggplants).

Step 4: Bake the Stacks

1. Place the baking sheet in the oven and bake for 15–20 minutes, or until the cheese is fully melted and bubbling.

2. For a golden top, you can broil the stacks for an additional 1–2 minutes—watch closely to prevent burning.

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Step 5: Garnish and Serve

1. Let the stacks cool for 5 minutes before transferring to plates.

2. Garnish each stack with fresh basil leaves.

3. Drizzle with a little extra virgin olive oil and a crack of pepper or red pepper flakes if desired.

4. Serve with a side salad, crusty bread, or as a hearty vegetarian main course.

Tips for Success

• Sweat the eggplant: Don’t skip salting and draining the eggplant—it removes bitterness and prevents sogginess.

• Use fresh basil: This adds incredible brightness and balances the richness of the cheese.

• Make it gluten-free: This recipe is naturally gluten-free if you ensure your cheese and sauce ingredients are certified gluten-free.

• Customize the layers: Add a layer of sautéed spinach or mushrooms between eggplant slices for a veggie boost.

Make Ahead & Storage

• Make Ahead: You can roast the eggplant and make the sauce a day in advance. Assemble and bake the stacks right before serving.

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.

• Reheating: Reheat in the oven at 350°F until warmed through. Microwaving works too, but the stacks may soften more.

Serving Suggestions

• As a Main: Pair with a Caesar or arugula salad, and a glass of Chianti or iced tea.

• As a Side: Serve alongside grilled chicken, fish, or pasta.

• As Appetizers: Make mini stacks using smaller eggplants (like Japanese eggplant), and serve them on small plates for a plated appetizer or buffet.

Nutritional Information (Per Serving – Approximate)

Based on 6 servings

• Calories: 340

• Protein: 15g

• Carbohydrates: 20g

• Sugars: 8g

• Fat: 22g

• Saturated Fat: 9g

• Cholesterol: 40mg

• Sodium: 560mg

• Fiber: 6g

Note: Values may vary depending on brands used and portion sizes.