4 ratings

Summer Eggplant Stacks Recipe

Staff Writer
Corbis/Crystal Cartier


This is a great alternative to heavier eggplant Parmesan most often served fried with lots of breading and oil.

Deliver Ingredients


  • 2 tablespoons extra-virgin olive oil
  • Juice of 1 lemon
  • 2 teaspoons mixed Italian herbs
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh-ground black pepper
  • 1 medium eggplant, skin removed in stripes, cut crosswise into ½-inch-thick slices (makes about 12 slices)
  • One 28-ounce jar prepared marinara sauce
  • 3 ounces shredded mozzarella cheese (12 tablespoons)
  • 4 ounces grated Romano cheese
  • 8 basil leaves
  • ¼ cup seasoned bread crumbs


Preheat broiler. Combine the oil, lemon, herbs, salt, and pepper. Lay eggplant slices on a baking sheet with sides lined with parchment paper and brush with half the oil mixture. Broil 4-5 minutes, turn eggplant over, brush with remaining oil mixture and broil another 4-5 minutes. Eggplant should be tender to the bite. Set aside.

Set oven to 350 degrees. Mix the 2 cheeses together. Using 4 of the eggplant slices for a base, top each with about 5 tablespoons marinara sauce, sprinkle with 2 tablespoons of the cheese mixture, top with 1 basil leaf and repeat process until 3 slices are stacked with cheese, sauce, and basil in between. Top each stack with 2 tablespoons cheese mixture and 1 tablespoon crumbs. (There will be 4 stacks.) Place on baking sheet with sides that has been sprayed with non-stick cooking spray or lined with parchment. Bake 10 minutes or until cheese is melted and eggplant is heated through.

Summer Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Summer Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.