Name: Eggplant Parmesan Stacks Recipe
Total time: 45 min
Yield: 2
Cuisine: Indian

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Quicker version of traditional eggplant parmesan, these eggplant parmesan stacks make a great meal by itself with a salad on the side

How to make Eggplant Parmesan Stacks Recipe

Manali

Crawler

Indian

<p>Quicker version of traditional eggplant parmesan, these eggplant parmesan stacks make a great meal by itself with a salad on the side</p>

Eggplant large

Olive oil

A teaspoon garlic salt

Basil sauce ,i used  mezetta tomato sweet basil pasta sauce

A cup shredded mozzarella cheese or adjust to taste

Grated parmesan cheese or to taste,  make sure it's vegetarian parmesan cheese

Salt To Taste

Pepper To Taste

Fresh basil leaves

Red onion small,  finely chopped

Garlic Cloves Finely Chopped

A dried basil

A dried oregano

A red chili flakes optional

Cut an eggplant into thick slices. I got 6 thick large slices from the eggplant i used and 2 small ones. Discard the round ones from the end and use them in another recipe.

step 1

Place the eggplant slices into a baking tray lined with parchment paper. In a small bowl mix together olive oil and garlic salt. Brush each eggplant slice with olive oil mix. Flip and brush the other side as well.

step 2

Bake the eggplant at 350 f degrees for 20-25 minutes. This timing will vary depending on how thick your slices are. Mine were quite thick, so took closer to 25 minutes.

step 3

While the eggplants are in the oven, heat 1 teaspoon of oil on medium heat.

step 4

Add chopped garlic and red onion and saute for a minute. Add dried basil, dried oregano, red chili flakes, salt and pepper and saute for another minute or so. Set aside.

step 5

Once the eggplants are done, remove from oven and let them cool for 5-10 minutes. Now place 1-1. 5 tablespoons of mezzetta tomato sweet basil sauce on top of 2 slices.

step 6

Place the onion topping and then mozzarella cheese and then 2-3 basil leaves. Place another eggplant slice on top and repeat the same steps > pasta sauce> onion topping > mozzarella cheese > basil leaves.

step 7

Now place the 3rd slice on top. Put pasta sauce>mozarella > parmesan cheese > salt & pepper. Bake at 375 for 7-8 minutes or till the cheese melts.

step 8

Place the eggplant parmesan stacks in the serving plate and serve immediately with some olive oil and balsamic vinegar on the side (optional).

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Eggplant Parmesan Stacks Recipe

About Eggplant Parmesan Stacks Recipe:

Ingredients for Eggplant Parmesan Stacks Recipe

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