Add a second slice of eggplant and repeat. It cant get any easier.

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Continue stacking until 3-4 eggplant rounds.

Eggplant parmesan stacks. Place a layer of eggplant slices in the sauce. Assembling and baking. Eggplant Parmesan is a classic Italian-style dish.

Theyre the perfect thing for a vegetarian dinner. Place larger eggplant slices on the baking sheet spread a layer of ricotta and a mozzarella slice or two. Sprinkle with mozzarella and Parmesan cheeses.

Each stack is topped with your favorite tomato marinara and garnished with more basil and more grated Parmesan. Top a third of the rounds with a sprinkling of grated Parmesan followed by fresh mozzarella a spoonful of tomato sauce torn fresh basil leaves and salt and pepper. Did I mention that the eggplant slices are baked.

These Roasted Eggplant Parmesan Stacks are a lighter healthier easier faster and gluten-free version of traditional eggplant parmesan. The ingredients for this meal are readily available in the Upper Ohio Valley. Put a scant TBS of marinara sauce on each slice with ricotta.

Place a slice of eggplant on plate and spread a small amount of marinara on top and sprinkle with mozzarella cheese if desired. Spread ricotta cheese on each slice. Place one more eggplant slice on top of each one and repeat with remaining ingredients sauce ricotta and ending with mozzarella and parmesan.

The usual way to prepare it is to salt the eggplant first and let it drain in a colander pat dry then coat with a breadcrumb and cheese mixture. Eggplant Parmesan Stacks are layers of baked eggplant slices piled on high with fresh mozzarella grated Parmesan and fresh basil leaves. Pan-fried breaded eggplant slices and a cottage cheese mixture combined with mushrooms bell peppers onions spinach spices herbs and marinara all stacked and topped with.

To make stacks. Marthas Eggplant Parm Now for the fun part.

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