Baked Aubergine Parmesan Stacks (also known as eggplant parmesan stacks in the US), a lighter, more elegant twist on the classic aubergine parmigiana. Made with layers of baked aubergines, homemade marinara sauce and lots of grated parmesan, these easy vegetarian stacks deliver all the comforting Italian flavours in perfect portions.
I absolutely love aubergines, and having been brought up in rural Romania where literally everyone grows aubergines, I got to truly appreciate vegetables. To me, they are not just boring sides, but also the real stars of a meal.
Aubergines tend to suck up oil like a sponge, and this is one reason I'm so against the idea of frying them. They will be too greasy for my taste, so, why not enjoy them baked?
Jam-packed with rich flavours, it's fancy enough to be served on a special occasion as an appetizer, or even as a side dish with your favourite roast.
Unlike classic aubergine parmigiana, which is layered like a casserole, these stacks are assembled individually for a fancier presentation.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- aubergines - or eggplant, they come in different sizes, I chose some larger ones for this dish
- tinned plum tomatoes - to make the sauce, you can also use chopped tomatoes or fresh tomatoes
- garlic - there is no right or wrong answer here, use as much or as little as you like
- parmesan - I wholeheartedly recommend grating your own parmesan, it has so much more flavour than the ones that comes ready-grated
- olive oil - the better quality, the better flavour
- salt& pepper - to taste
- herbs: oregano, basil and parsley
- sugar - balances out the acidity of the tomatoes
Step-by-step photos and instructions
The marinara sauce
- heat up the olive oil in a large frying pan, add the peeled and chopped garlic, and fry it briefly to release the flavour of the garlic
- add the tinned plum tomatoes and use a masher to mash it roughly
- season with salt and pepper, add the oregano and give it a good stir
- place a lid on the pan and leave it to simmer until it thickens
How to make aubergine stacks
- slice the aubergines keeping the skin on
- lightly season with salt and pepper, and drizzle with olive oil
- bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 20 minutes
- once the slices are baked, spread a thin layer of tomato sauce over the bottom of a baking dish, then arrange one layer of aubergine slices.
- top with plenty of grated parmesan and tomato sauce, then add another layer of aubergine slices and so on, until you finish them up.
- bake for 10-12 minutes, or until the cheese is fully melted
- garnish with more parmesan
Expert tips
This homemade marinara sauce is the easier sauce you can make, but you can also any of your favourite sauce, homemade or shop-bought.
As for cheese, obviously parmesan is the star of the show, but you can mix it with any other hard cheese of your choice, for an extra cheesy goodness. The aubergine parmesan is beautifully tender, and it simply melts in your mouth.
Because the aubergine slices are baked without a flour coating, there is no reason not to bake them straight away. You would normally have to add some salt to the aubergines, and leave the slices around for a while so they can release some of the liquid.
More aubergine recipes
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Baked Aubergine Parmesan Stacks
Ingredients
For the marinara sauce
- 1 tin plum tomatoes (400 g /13 oz)
- 3 tablespoon extra virgin olive oil
- 3 cloves of garlic
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- 2 fresh basil leaves
For the stacks
- 3 large aubergines (eggplant)
- 150 g grated parmesan (1 ½ cup)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon salt
- â…› teaspoon ground black pepper
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Instructions
- Preheat the oven at 200 degrees Celsius (390 Fahreneheit).
- Slice the aubergines, and spread them over 2 baking trays.
- Season lightly with salt and pepper, and drizzle olive oil over.
- Bake for 20 minutes.
- To make the marinara sauce, heat up the olive oil in a large frying pan, add the peeled and chopped garlic and fry it briefly to release its flavour.
- Add the tinned tomatoes and use a masher to roughly mash the tomatoes.
- Season with salt and pepper, and add the oregano.
- Place a lid on the pan and leave the sauce to simmer for 8-10 minutes or until it's reduced and thicken into a sauce.
- Spread a thin layer of tomato sauce over the bottom of a baking dish, arrange one layer of aubergine slices, top with tomato sauce and parmesan, then another layer of aubergine slices until you finish them all up.
- Make sure you end with tomato sauce and cheese on top.
- Bake for a further 10-12 minutes until the aubergine stacks are tender, and the cheese is melted.
- Garnish with fresh parsley and basil.
Video
Notes
- Because the aubergine slices are baked without a flour coating, there is no reason not to bake them straight away.
- You would normally have to add some salt to the aubergines, and leave the slices around for a while so they can release some of the liquid.
- Make sure you slice the aubergines evenly for better baking
Nutrition
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Cree says
Lovely! Though as Parmesan is not veggie friendly, I substitute with hard cheese. Buon appetito!