If you’re looking for a dish that’s beautifully layered, bursting with Italian flavor, and just a touch fancier than your weeknight go-to—but still totally doable—you’re in for a treat. These grilled eggplant parmesan stacks bring all the comfort of a classic parm, but leave the heavy frying behind. We’re keeping it light, elegant, and oh-so-savory. Think crispy-edged eggplant, juicy tomatoes, melty mozzarella, and a kiss of basil. Let’s get stacking!
Why You’ll Love This Recipe
Back when I was working as a personal chef, I made these grilled stacks for a client’s garden party—and they flew off the platter faster than I could layer them! Now I make them at home for meatless Mondays or upscale-feeling dinners that don’t take all day.
- No frying—just simple, healthy grilling
- Stacks up beautifully for serving (hello, date night!)
- You can prep most of it ahead of time
- All the cozy flavor of eggplant parm, minus the fuss
Ingredients Breakdown
Essentials
- 2 large eggplants, sliced into ½-inch rounds
- Olive oil for brushing
- Salt and pepper, to taste
- 2 cups marinara sauce (homemade or store-bought)
- 1 ½ cups shredded mozzarella cheese
- ½ cup finely grated Parmesan cheese
- Fresh basil leaves, for garnish
Pro Tips
- Let the eggplant slices rest with a sprinkle of salt for 20–30 minutes to draw out excess moisture and bitterness—then pat dry before grilling.
- Use smoked mozzarella for an extra flavor twist that pairs beautifully with grilled veggies.
- Want a shortcut? Stack with pre-grilled frozen eggplant slices—just defrost and layer!
Step-by-Step Instructions
- Preheat your grill (or grill pan) over medium-high heat.
- Lightly brush both sides of the eggplant slices with olive oil and season with salt and pepper.
- Grill eggplant slices for 3–4 minutes per side until tender and grill-marked. Set aside.
- Preheat your oven to 375°F (optional for melting cheese extra well).
- On a parchment-lined baking sheet or in a casserole dish, layer the stacks: start with one eggplant slice, add a spoonful of marinara, a sprinkle of mozzarella, and a touch of Parmesan.
- Repeat to build stacks 2–3 layers high. Top each stack with extra cheese.
- Place in the oven for 10–12 minutes, or until the cheese is melty and bubbly (you can also cover briefly with foil if you want everything extra gooey).
- Garnish with fresh basil and an extra drizzle of olive oil right before serving.
Chef’s Tips and Tricks
- Slice eggplant evenly so everything grills and stacks uniformly.
- Layer sauce strategically—too much and the stacks slide; too little and they’re dry.
- Make them mini: use smaller eggplants to create individual, bite-sized stacks for parties.
- Stack right before baking to avoid sogginess—eggplant can release moisture fast when it sits.
Recipe Variations and Serving Suggestions
- Add a slice of fresh tomato between the eggplant layers for peak summer freshness.
- Include a pesto layer for a herbaceous, nutty twist.
- Top each stack with a fried or poached egg for brunch-style elegance.
- Serve over creamy polenta or alongside a peppery arugula salad.
- Make it vegan by swapping in dairy-free cheese and checking your marinara label.
FAQs
Can I make these ahead of time?
Absolutely! Grill the eggplant and prep your sauce and cheese ahead, then layer and bake before serving.
What’s the best way to reheat leftovers?
Place stacks in a 350°F oven for about 10 minutes, or until warmed through. They reheat nicely, even the next day!
Can I freeze grilled eggplant parmesan stacks?
Yes! Stack and freeze them before baking. When ready to enjoy, thaw and bake at 375°F until heated through and bubbly.
Recipe Card
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
- 2 large eggplants, sliced into ½-inch rounds
- Olive oil for brushing
- Salt and pepper, to taste
- 2 cups marinara sauce
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions:
- Preheat grill and brush eggplant slices with olive oil; season with salt and pepper.
- Grill each slice for 3–4 minutes per side until tender and marked.
- Preheat oven to 375°F. Layer eggplant stacks with marinara, mozzarella, and Parmesan.
- Bake for 10–12 minutes, until cheese melts. Top with fresh basil and serve warm.
Nutrition: ~230 calories per serving
If you give these eggplant parm stacks a try, I’d love to hear how it went! Leave a comment below or snap a pic and tag me on Instagram @thekitchensaid. Let’s spread the food love one delicious layer at a time!
