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Roasted Eggplant Stacks

roasted eggplant stacks

These eggplant stacks are easy to make, looks stunning and are a healthier version of eggplant Parmesan. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • ¼ cup extra virgin olive oil1 medium eggplant (about 1 pound)2 cups premium store-bought or homemade marinara sauce8 slices mozzarella cheese½ cup grated Parmesan cheeseFresh basil, for garnish


Preheat oven to 375°F. Pour oil onto a baking sheet.

Slice eggplant into 16 (1-inch thick) rounds.

Place rounds on prepared baking sheet, turning so both sides are coated in oil and arrange in a single layer.

Roast at 375°F for 25 minutes until tender and golden brown.

Remove from the oven.

While eggplant is still warm, place a spoonful of marinara sauce, then half a slice of cheese on top of each eggplant round. With a spatula, carefully stack 4 rounds on top of each other, so that you have 4 eggplant towers on the pan.

Top each eggplant tower with Parmesan cheese. Bake at 375°F for 15 minutes, until cheese is melted and bubbly.

Serve warm topped with fresh basil.