Back in 2021, Martha Stewart posted an Instagram carousel of stacked eggplant Parmesan, and it quickly became one of my favorite ways to make the dish.

Like my sheet pan version, you’ll start by roasting the eggplant, then build the whole thing right on that same pan before sending it to the oven. But instead of arranging the eggplant in a single layer, this version stacks it into single-serve towers layered with basil, mozzarella, Parmesan, and marinara sauce.

The stacks are fun to assemble and clean-up is practically non-existent. Lately, I’ve been serving them over spaghetti for a stacked eggplant parmesan pasta situation. It turns the dish into more of a full meal, and when you use a high-protein pasta, it’s super satisfying, too.

stacked eggplant parmesan pasta

serves 4

Ingredients

  • 2 medium eggplants (about 2 pounds total), sliced into 1/2-inch-thick rounds
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 (24-ounce) jar marinara sauce (about 3 cups)
  • Fresh basil leaves, torn
  • 1 ounce Parmesan cheese, finely grated (about 1/2 cup)
  • 8 ounces fresh mozzarella cheese, thinly sliced
  • 1/2 cup panko breadcrumbs
  • Crushed red pepper flakes 
  • 1 (8-ounce) box high-protein spaghetti, such as Banza

Instructions

  • Heat the oven to 450°F with racks in upper and lower thirds. Line two baking sheets with parchment paper. 
  • Divide the eggplant between the baking sheets in a single layer. Brush both sides with 2 tablespoons of the oil and season with the salt and several grinds black pepper.
  • Roast, flipping the eggplant slices halfway through and rotating the baking sheets top to bottom, until browned and tender, 15 to 20 minutes. 
  • Meanwhile, in a small bowl, combine the breadcrumbs with the remaining 1 tablespoon of oil and a pinch each salt, pepper, and red pepper flakes. Set aside. 
  • Build the eggplant stacks as follows: Dollop a spoonful of marinara sauce on half of the eggplant rounds and spread it evenly with the back of a spoon. Top with torn basil, half the mozzarella slices (tearing in half if needed so you have enough) and half the Parmesan. Place the remaining eggplant slices on top and repeat with more sauce, basil, mozzarella, and Parmesan. Sprinkle the stacks with the breadcrumbs (you’ll have about 8 to 10 stacks total). 
  • Transfer to the upper rack of the oven and bake until the cheese is melted and browned in spots and the breadcrumbs are golden and crisp, 10 to 15 minutes. 
  • Meanwhile, cook the pasta according to package directions for al dente. Drain. Return to the pot and toss with as much of the remaining sauce as you like over low heat. 
  • Divide the sauced pasta among bowls and top with two eggplant stacks. Garnish with more fresh basil. 
Adapted from Martha Stewart.