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A light blue plate with a stack of sliced aubergines
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3.67 from 3 votes

Aubergine Stacks

Healthy Baked Aubergine Stacks, a delicious appetizer that is bursting with fantastic flavours. A lot lighter than the classic aubergine parmigiana, but as yummy.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Appetizer
Cuisine: Italian
Servings: 6 stacks
Calories: 180kcal


  • 3 aubergines (eggplant)
  • 1 cup grated parmesan cheese
  • 2 tablespoon olive oil
  • 1 cup tomato sauce
  • ¼ teaspoon salt
  • teaspoon black pepper
  • 1 tablespoon fresh parsley or basil


  • 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 brush some olive oil over.
  • Bake for 20 minutes or until golden and tender.
  • 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 20 minutes until the aubergine stacks are tender, and the cheese is melted.
  • Garnish with fresh parsley or basil.


Calories: 180kcal | Carbohydrates: 16g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 570mg | Potassium: 680mg | Fiber: 7g | Sugar: 9g | Vitamin A: 375IU | Vitamin C: 7.9mg | Calcium: 211mg | Iron: 1.1mg