Servings: 4
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Ingredients:
2 medium eggplants
Salt, for sweating eggplant
2 tablespoons olive oil
1 1/2 cups marinara sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaves, chopped
1 teaspoon dried Italian herbs
1/2 teaspoon garlic powder
Optional: balsamic glaze for drizzling
Instructions:
Prep the Eggplant:
Slice eggplants into 1–1.5 cm thick rounds. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Pat dry with paper towels.
Bake Eggplant:
Preheat oven to 200°C (400°F). Brush both sides of eggplant slices with olive oil. Arrange on a baking sheet and bake for 15 minutes, flipping halfway through until tender and slightly golden.
Assemble the Stacks:
On a parchment-lined baking tray, layer eggplant slices with a spoonful of marinara, a sprinkle of mozzarella, Parmesan, garlic powder, and Italian herbs. Repeat to create 2–3 layers per stack. Top with remaining mozzarella and Parmesan.
Bake the Stacks:
Bake in preheated oven for 15–20 minutes, until cheese is melted and bubbly. Remove and let cool for 5 minutes before serving.
Serve:
Garnish with fresh basil and drizzle with balsamic glaze if desired.
Tips:
- Extra Flavor: Roast eggplant slices with garlic powder and Italian herbs before stacking.
- Make Ahead: Assemble stacks and refrigerate until ready to bake.
- Serving Ideas: Serve with a side of pasta, salad, or crusty bread.
- Cheese Options: Swap mozzarella for provolone or fontina for variation.
Enjoy