Roasted Eggplant Stacks
Even if you don't think you like eggplant, you better give this one a try.
Course Main Course
Cuisine Italian
- 3 Large Eggplants Slice ½ inch thick
- 4 Tbsp Olive Oil Extra Virgin
- 1 Cup Marinara Sauce RAO's is a favorite here
- 8 Oz Fresh Mozzarella Thinly sliced
- ¾ Cup Parmesan Cheese Finely grated
- 1 bunch Fresh Basil
Roast Eggplant
Pre-heat Oven to 425F
Arrange Eggplant slices on the baking sheets, coat with olive oil, salt and pepper
Roast Eggplants for 30-40 minutes until thoroughly cooked and browned
Build the Stacks
Remove from Oven
You will place the largest pieces for the bottom and use smaller for middle and top layers. Each stack will be three layers high.
Cover each slice with Marinara sauce, a slice of Mozzarella, & a sprinkle of Parmesan Cheese.
For the two bottom layers add the fresh Basil, but do not put Basil on the top layer.
Stack them up to three layers
Place back in the oven for around 10 minutes, be sure the cheese is melted.
Serve warm!
Keyword eggplant, parmesan