Baked Aubergine Parmesan Stacks
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.
Servings: 9 stacks
Calories: 172kcal
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
- ⅛ teaspoon ground black pepper
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
Calories: 172kcal | Carbohydrates: 13g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 15mg | Sodium: 492mg | Potassium: 391mg | Fiber: 5g | Sugar: 7g | Vitamin A: 227IU | Vitamin C: 4mg | Calcium: 168mg | Iron: 1mg