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    Home » Recipes » Appetizers / Starters

    Eggplant Stacks

    Published: Apr 29, 2019 · Modified: Apr 30, 2022 by Daniela Apostol · This post may contain affiliate links · 1 Comment

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    Healthy Baked Eggplant Stacks, a delicious appetizer that is bursting with fantastic flavours. A lot lighter than the classic eggplant parmesan, but as yummy.

    A stack of eggplant parmesan topped with cheese and fresh parsley

    While I do agree that frying does make anything taste nicer, baking is not only healthier, but, done properly, can be as delicious.

    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?

    This traditional Italian dish is absolutely beautiful. Melanzane alla parmigiana, what's called in Italian, is incredibly satisfying for a vegetarian dish. Whoever said that vegetables are boring, clearly didn't try this eggplant parmesan.

    Jam-packed with rich flavours, it's fancy enough to be served on a special occasion as an appetizer, or even as a side with your favourite roast.

    Overhead shoot of a dish with 6 stacks of eggplant parmesan

    How to make eggplant stacks

    It might not take less time to cook, but it's definitely healthier.

    • slice the eggplant (aubergines) keeping the skin on
    • lightly season with salt and pepper, and brush with olive oil
    • bake in the preheated oven at 200 degrees Celsius (390 Fahreneheit) for about 20 minutes or until golden and tender

    Now, because the eggplant 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 eggplant, and leave the slices around for a while so they can release some of the liquid.

    • Once they slices are baked, spread a thin layer of tomato sauce over the bottom of a baking dish, then arrange one layer of eggplant slices.
    • Top with plenty of grated parmesan and tomato sauce, then add another layer of eggplant slices and so on, until you finish them up. Bake for about 20 minutes, or until the cheese is fully melted.

    I had 6 stacks of 4 eggplant slices each, so depending on how thick you slice the eggplant up, you should get about the same number of stacks.

    Collage of 4 photos to show how to make healthy baked eggplant parmesan stacks

    What sauce works best with the eggplant stacks?

    I didn't go for a specific sauce for this recipe, I had some leftover tomato and basil sauce, and that was absolutely perfect for my healthy eggplant parmesan. So just go for your favourite sauce, and add some Italian herbs to it, if it's plain, otherwise you are good to go.

    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 eggplant parmesan is beautifully tender, and it simply melts in your mouth. For more eggplant goodness, how about my Greek Moussaka Recipe with Potatoes, Eggplant and Turkey?

    Overhead shoot of a blue plate with 3 stacks of eggplant parmesan, and a baking dish with other stacks

    If you’ve tried this HEALTHY BAKED EGGPLANT PARMESAN STACKS or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

    3.67 from 3 votes
    A stack of eggplant parmesan on a blue plate
    Print
    Healthy Baked Eggplant Parmesan Stacks
    Prep Time
    5 mins
    Cook Time
    40 mins
    Total Time
    45 mins
     

    Healthy Baked Eggplant Parmesan Stacks, a delicious appetizer that is bursting with fantastic flavours. A lot lighter than the classic eggplant parmesan, but as yummy. The eggplant is baked until beautifully tender, and the parmesan is giving a nice sharpness. No need for deep frying and soggy eggplant, this recipe is healthy and a big hit with everyone.

    Course: Appetizer
    Cuisine: Italian
    Keyword: eggplant recipes
    Servings: 6 stacks
    Calories: 180 kcal
    Author: Daniela Apostol
    Ingredients
    • 3 eggplants (aubergines)
    • 1 cup grated parmesan cheese
    • 2 tablespoon olive oil
    • 1 cup tomato sauce
    • ¼ teaspoon salt
    • ⅛ teaspoon black pepper
    • 1 tablespoon fresh parsley or basil
    Metric - US Customary
    Instructions
    1. Preheat the oven at 200 degrees Celsius (390 Fahreneheit).

    2. Slice the eggplants, and spread them over 2 baking trays.

    3. Season lightly with salt and pepper, and brush some olive oil over.

    4. Bake for 20 minutes or until golden and tender.

    5. Spread a thin layer of tomato sauce over the bottom of a baking dish, arrange one layer of eggplant slices, top with tomato sauce and parmesan, then another layer of eggplant slices until you finish them all up.

    6. Make sure you end with tomato sauce and cheese on top.

    7. Bake for a further 20 minutes until the eggplant stacks are tender, and the cheese is melted.

    8. Garnish with fresh parsley or basil.

    Nutrition Facts
    Healthy Baked Eggplant Parmesan Stacks
    Amount Per Serving
    Calories 180 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 3g15%
    Cholesterol 14mg5%
    Sodium 570mg24%
    Potassium 680mg19%
    Carbohydrates 16g5%
    Fiber 7g28%
    Sugar 9g10%
    Protein 9g18%
    Vitamin A 375IU8%
    Vitamin C 7.9mg10%
    Calcium 211mg21%
    Iron 1.1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

    Comments

    1. Cree

      January 06, 2021 at 1:24 pm

      Lovely! Though as Parmesan is not veggie friendly, I substitute with hard cheese. Buon appetito!

      Reply

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    Hi, I'm Daniela,the blogger behind My Gorgeous Recipes, welcome to my kitchen! I absolutely love cooking and baking. I love good food that is healthy (and not so healthy), delicious and nutritious.

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