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Baked eggplant tomato parmesan stacks layered with fresh mozzarella, sliced tomatoes, and basil in a square baking pan.

Eggplant Tomato Parmesan Stacks

A vibrant, lightened-up Mediterranean version of traditional eggplant parmesan. Thick rounds of caramelized roasted eggplant are stacked with quick San Marzano marinara, ripe vine tomatoes, fresh mozzarella, aromatic basil leaves, and sharp Parmigiano-Reggiano, then baked until bubbly and golden brown.
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Prep Time 40 minutes
Cook Time 35 minutes
Servings: 5
Calories: 280
Ingredients Method Notes

Ingredients
  

  • - 2 large globe eggplants cut into 1/2-inch thick rounds
  • - 3–4 ripe plum or vine tomatoes cut into 1/4-inch rounds
  • - 8 oz fresh mozzarella cheese sliced thin and patted dry
  • - 1/2 cup Parmigiano-Reggiano freshly grated
  • - 1 cup fresh basil leaves plus extra for garnish
  • - 3–4 tbsp extra-virgin olive oil
  • - Kosher salt and freshly cracked black pepper to taste
  • - 1 can 14 oz crushed San Marzano tomatoes
  • - 2 cloves garlic minced
  • - 1/2 tsp dried oregano
  • - Pinch of red pepper flakes optional

Method
 

Sweating the Eggplant:
  1. Arrange eggplant slices on paper towel-lined baking sheets. Sprinkle both sides generously with kosher salt. Rest 20–30 minutes. Rinse thoroughly under cold water, then pat completely dry.
Roasting the Eggplant:
  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment. Brush eggplant rounds on both sides with EVOO and season with pepper. Roast 20–25 minutes (flipping halfway) until tender and golden brown.
Simmering Sauce:
  1. Heat 1 tbsp EVOO in a small saucepan over medium heat. Sauté garlic and red pepper flakes for 1 minute. Stir in crushed tomatoes and oregano; simmer on low for 10–15 minutes until thickened.
Assembling Stacks:
  1. Lower oven to 375°F (190°C). Spread a thin sauce layer in a baking dish. Place largest eggplant rounds on the bottom. Layer with sauce, tomato slice, mozzarella, torn basil, and parmesan. Repeat for a second layer. Top with a final eggplant round, sauce, mozzarella, and a heavy sprinkle of parmesan.
Baking & Garnishing:
  1. Bake uncovered 15–20 minutes until bubbling. Broil 1–2 minutes for browned cheese spots. Rest 5 minutes, garnish with fresh basil leaves, and serve hot.

Notes

- Sizing Tip: Always place the largest eggplant slices at the base of each tower to maintain stability.
- Sogginess Defense: Press mozzarella slices between paper towels to absorb excess moisture prior to assembly.
- Storage & Reheating: Store leftovers in an airtight container for up to 3 days. Reheat in an oven or air fryer at 350°F to retain crisp edges.