Easy Eggplant Parmesan Stacks

Usually when I make eggplant Parmesan, I bread it, fry it and then layer it in a casserole dish. Honestly, besides the covid 15 I have gained, I also have been in a bit of a slump and was not looking for a complicated meal.

I decided to thinly slice the eggplant and roast them in the oven first. Once fully roasted, I let cool and then made the eggplant stacks just before ready to serve. You can serve this along side some pasta or a green veg and a salad. Done! Healthy and delicious.

Add some eggplant to your next shopping list, because these eggplant parm stacks are worth gossiping about!

Eggplant Parmesan Stacks

Yield: 6-8 stacks

INGREDIENTS:
2 eggplants, thinly sliced
1 container mini mozzarella balls, halved
1 jar marinara sauce
1 tbsp fresh basil, chopped
Parmesan cheese, grated
Salt/pepper, to taste

DIRECTIONS:
1. On a large baking tray, set the eggplant slices in one layer. Spray with cooking spray and season with salt and pepper. Bake in a 350 degree oven for 30 minutes until the eggplant has shrunk and is soft. Remove and set aside to cool.
2. When you are ready to make the stacks, on a baking tray spoon some of the tomato sauce until covered, take one piece of eggplant, top with half the mozzarella ball, add a spoon of tomato sauce, another eggplant slice, the other half of the mozzarella ball and more tomato sauce. Complete until all stacks are prepared.
3. Bake in oven at 350 degrees for another 30 minutes. Remove from oven and then place one stack on top of another to create a larger stack (4 layers). Sprinkle with basil and Parmesan cheese. Enjoy!