extra-easy stacked eggplant parm

so fun, so simple, so ridiculously tasty
Jump to Recipe

extra-easy stacked eggplant parm

see it in action…

extra-easy stacked eggplant parm



  • 2 medium eggplants (~2 1/2 lbs total), sliced 1/2-inch thick 
  • 1 teaspoon kosher salt
  • freshly-ground black pepper
  • 3 tablespoons olive oil
  • 1 1/2 cups marinara sauce
  • fresh basil leaves, torn
  • 1 ounce Parmesan cheese, grated (~1/2 cup)
  • 8 ounces fresh mozzarella cheese, thinly sliced
  • 1/4 cup panko breadcrumbs
  • crushed red pepper flakes 


  • Preheat the oven to 400°F with racks in upper and lower thirds. Line two baking sheets with parchment paper. 
  • Arrange eggplant on baking sheets. Brush both sides with oil and season with salt and pepper. Roast, flipping halfway through and rotating baking sheets, until tender, 20 to 25 minutes. 
  • Top 1/3 of the eggplant rounds with 1/3 of each of the following: marinara, basil, mozzarella, Parmesan. Repeat twice more. (You may not need all of the sauce).
  • Toss breadcrumbs with a drizzle of oil and a pinch each of red pepper flakes, salt, and black pepper. Sprinkle onto eggplant. 
  • Bake on the upper rack until the cheese is melted, ~20 minutes. Broil until the breadcrumbs are deeply golden brown. Top with more basil.
Adapted from Martha Stewart. 



let me know what you think!

Your email address will not be published. Required fields are marked *