Easy Eggplant Parm Stacks

All the flavor of your favorite eggplant parmesan made fast, easy, and light for weeknights in an adorable stack perfectly sized just for you.

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Adjust Servings
1 medium eggplant
1 TB olive oil
1/2 tsp garlic salt
6 TB marinara sauce
1/4 cup ricotta cheese or mini cottage cheese
6 TB shredded mozzarella
2 TB grated parmesan cheese
2 TB chopped fresh basil


Preheat the oven to 450 degrees and line a large baking pan with parchment paper.
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Slice eggplant into six 1/4” thick round slices. Brush both sides of eggplant with olive oil and season with garlic salt. Arrange slices on prepared baking pan and roast for 10 minutes or until tender and lightly browned.
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Make two stacks of 3 slices of eggplant each. Place 1 TB ricotta, 1 TB mozzarella and 1 TB marinara between each layer. Top each stack with 1 TB marinara, 1 TB mozzarella, and 1 TB parmesan cheese.
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Return to the 450 degree oven for 5 minutes to heat through and melt cheese. Garnish with basil and enjoy.
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