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 Hello ladies and gents this is the Viking telling you that today we are talking about

Roasted Eggplant Parmesan Stacks

An overhead photo of gluten free eggplant parmesan.


These roasted eggplant parmesan stacks are lighter, easier, and faster than traditional eggplant parmesan recipe, and they're gluten free too! Just roast the eggplant slices, layer with sauce and cheese, and bake!

  • Prep Time:15 mins
  • Cook Time:40 mins
  • Total Time:55 mins
  • Course: Dinner, vegetarian
  • Cuisine: Italian 
  • Servings: 4 servings 
  • Calories: 414kcal 

Ingredients

  • 12 slices of eggplant approximately 1/2 inch thick (about 1 large eggplant)
  • 4 tablespoons extra-virgin olive oil
  • kosher salt to taste
  • black pepper to taste
  • 1 cup marinara sauce prepared or homemade
  • 8 oz. fresh mozzarella cut into 12 slices (see notes)
  • 3/4 cup parmesan cheese grated (see notes)
  • 1/4 cup fresh basil cut chiffonade
  • more olive oil, parmesan cheese, fresh cracked pepper, and/or crushed red pepper for serving, optional

Instructions

  1. Preheat your oven to 425 degrees F.
  2. Arrange the eggplant slices on a rimmed baking sheet and coat front and back with all 4 tablespoons of olive oil. Work quickly to coat them, as the eggplant will absorb the oil. Season generously with kosher salt and black pepper on both sides.
  3. Roast the eggplant slices at 425 degrees for 30-40 minutes, until thoroughly cooked and browned.
  4. Remove all but four roasted eggplant slices to a plate. Arrange the four you've left on the baking sheet to be evenly spread out.
  5. Add a spoonful (a little more than a tablespoon) of marinara sauce on top of the four eggplant slices. Add a slice of fresh mozzarella, and about a tablespoon of grated parmesan cheese, followed by a few pieces of the fresh basil.
  6. Repeat the layers two more times, omitting the fresh basil on the last layer. You should now have four stacks with three eggplant slices in each.
  7. Bake at 425 degrees for 10 minutes, or until cheese is melted.
  8. After removing from oven, add remaining basil on top of each stack (this is added after baking so it doesn't dry up or burn)
  9. Serve with a drizzle of extra-virgin olive oil, more parmesan cheese, fresh cracked black pepper, and little bit of crushed red pepper if desired.

Notes

  • Time saving tip: You can roast the eggplant slices up to 2 days in advance. Just roast them, refrigerate in an airtight container, and assemble the stacks when you're ready to cook.
  • Money saving tips: If you don't have fresh basil readily available, buy a marinara sauce that has basil in it instead. You can also use shredded whole milk mozzarella cheese instead of fresh. It's also easy to make your own marinara sauce in bulk as a more budget-friendly option.
  • Traditional parmesan cheese may not be suitable for a strict vegetarian diet because it contains animal rennet. Look for a suitable vegetarian substitute, such as a parmesan made with plant rennet.
  • You can buy fresh mozzarella pre-sliced, which is much easier to work with. You may have to buy a package larger than 8 oz for this, to ensure you have 12 slices. If you want to slice it yourself, I recommend placing it in the freezer for 10-20 minutes before slicing it, as it will be easier to slice if it's hard.

and as always have a chilled day from the Viking

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