Eggplant is a wonderful ingredient and a favorite in our Italian home. We have taken our classic Parmigiana and deconstructed it in the most beautiful way. Stacked with layers of rich sauce, mozzarella, Parmigiano, and buttery melt in your mouth eggplant rounds. Want to change your eggplant game? Try this No Breadcrumbs Eggplant Parmigiana Stacks!
Song of the day: "Magnolia'" by Negrita.
From Classic to amazing No breadcrumbs Eggplant Parmigiana!
I fell in love with Nicoletta's Parmigiana on my first trip to Italy. Now my love for this has gone deeper as we have changed it up a bit! Come with us into our kitchen, and let us show you how to make this delectable, and scrumptiously cheesy, rich, eggplant dish!
Let's make the tomato sauce!
The sauce for these stacks is easy. Just four ingredients and you are going to create the richest sauce you have ever tasted. Here are the ingredients:
- 1 bottle of Passata
- extra virgin olive oil
- dried chilis (peperoncino)
- fresh basil
The 15 minute tomato sauce!
I remember the days my parents would have sauce simmering on the stove for hours. Don't get me wrong, it was an exceptional sauce. Sweet, rich in that thick pulp. However, time is always a factor and after tasting Nicoletta's sauce I was sold. It only takes roughly 15-20 minutes and the flavor you will not forget, I assure you! This is how we do it:
- Firstly, drizzle olive oil into a medium cast pot. Peel and press garlic and throw it in. Add in crushed dried red chili flakes.
- Secondly, turn on heat and get the garlic sizzling and that oil all flavored up. Pour in passata and give it a stir. Season with salt and pepper to taste.
- Lastly break in some fresh basil leaves. Partially cover turn heat to a low setting and let simmer for about 15 to 20 minutes, or until thickened.
- Remember, give it a stir occasionally to make sure it isn't sticking to the bottom of the pan. That's it. Easy breezy right?
While the sauce simmers, time to deal with the other ingredients!
Cooking is all about time management, and multi tasking. So we have the sauce simmering and have some time so we can get the other ingredients ready. Take note.
The Cheeses for our No Breadcrumbs Eggplant Parmigiana Stacks:
Two cheeses is what makes this dish what it is. Totally cheesy, lol! Parmigiano Reggiano, grated finely, and fresh mozzarella, cut into thin medallions!
- Now drizzle some olive oil in a sauté pan. Bring to medium to high heat and place the eggplant rounds in. You may have to do it in two-three batches. When the eggplant turns nice and golden on one side, flip, and do the same for the other side.
- Place the golden eggplant rounds on a baking sheet lined with paper towel. This is going to take any excess oil out of the equation!
Building the stacks
This is the fun part, building the stacks. Let's get started. Pre-heat the oven to 390 degrees F:
- We want to get some sauce on the bottom of a rectangular baking dish. Then lay out six or seven of the sautéed eggplant rounds on top of the sauce.
- Those all get a slathering of more sauce with a spoon. Give a nice sprinkle of grated Parmigiano, and finally a piece of mozzarella.
- Repeat this until you have four layers stacked.
Topping the stacks
To finish the stacks we spoon some sauce on top, and sprinkle of Parmigiano, the fresh mozzarella medallion, and the finishing touch, a fresh basil leaf on each one.
Lastly, place the baking dish into the middle rack of the oven. Bake until cheese is melted and golden about 25 minutes. Take it out of the oven and more so, let it sit for 10 minutes, or longer is better, as it firms up nicely!
No Breadcrumbs Eggplant Parmigiana Stacks, a thing of beauty!
Look at the color, the beautiful melted cheese. The aroma backs this picture with nothing but love. I have to say serving these stacks is so easy. No cutting or preportioning, just you and a spatula and a little hand work. It presents beautifully!
A flavor and texture you will never forget.
In the end, I love how rich the sauce is and how it compliments the buttery flavor of the eggplant. Also, the cheese offers a wonderful luxuriousness! The eggplant just melts in your mouth as the sauce dances around you palate. Your going to love this dish.
Want to bring some Italian into your kitchen or wow you dinner guests? This No Breadcrumb Eggplant Parmigiano Stacks will fit that bill to no end. It is a favorite of ours and may become one of yours too!
Variations on a Parmigiana
- Chicken Parmigiana, an Italian American Classic
- Delicious Skillet Fingerling Potato Parmigiana
- Eggplant Parmigiana Pizza
- Parmigiana di zucchine (Zucchini Parmigiana)
No breadcrumbs Eggplant Parmigiana Stacks
Eggplant is a wonderful ingredient and and favorite in our Italian home. We have taken our classic Parmigiana and deconstructed it in the most beautiful way. Stacked with layers of rich sauce, mozzarella, Parmigiano, and melt in your mouth eggplant rounds. Want to change you eggplant game? Try this No Breadcrumbs Eggplant Parmigiana Stacks!
- Total Time: 40 minutes
- Yield: 2-3 servings 1x
For the sauce:
- 2 tablespoons of olive oil
- 1 large tin 798ml of San Marzano tomatoes D.O.P. or about 500ml tomato passata
- a few leaves of fresh basil
- 1 clove of garlic
- pinch of chili flakes
- salt and pepper
For the Parmigiana:
- 1 large eggplant, at least 2.5-inch diameter by 9-inch length
- ⅓ cup of grated Parmigiano Reggiano
- 1 large fresh mozzarella or bocconcini
- a few more basil leaves
- In a medium pot, drizzle in olive oil, squish the garlic and toss in, and also add a pinch of red chili flakes. Swish the oil around the pan and turn on heat to medium.
- Once the garlic sizzles, lower the heat, add the pureed San Marzano or the passata and a little water that you have swished around in the empty jar. Add a couple basil leaves. Season with salt and pepper.
- Keep the heat on low and simmer the sauce, partially covered, for 15-20 minutes or until thickened. Turn off heat, taste for seasoning and adjust. Set aside.
- Grate the Parmigiano and cut the mozzarella into rounds. Set aside.
- Wash and cut the eggplant into rounds about ⅛ of an inch thick. If you prefer, you can peel the eggplant, however the skin helps keep the rounds intact.
- Drizzle oil into a saute pan, bring to medium heat, and pan-fry the eggplant rounds till soft and golden on both sides, roughly 3 minutes a side. Place on a paper towel-lined plate and set aside.
- Preheat the oven to 390°F.
- Add some sauce at the bottom of a 9x14 inch baking dish.
- Start building the stacks: place one eggplant round at the bottom of the dish with the sauce, top with a little sauce, a sprinkle of Parmigiano and the mozzarella round. Repeat this to form four layers per stack. To finish the top, some sauce, Parmigiano, mozzarella with a basil leaf.
- Repeat for all the stacks, you should have 5, 6, or 7 stacks depending on your eggplant size.
- Place in the middle rack of the preheated oven and bake for 20-25 minutes or until cheese melts and become golden.
- Take out of oven and let rest for 10 minutes or more to set up.
Eggplant Parmigiana the more it sits the more flavorful and firm it becomes. The next day it is even better.
Store in the refrigerator and reheat in the oven.
You might have some sauce leftovers. Perfect to dress some pasta. You can also add some at the bottom of the plate, when serving the stacks, good for bread dipping. Also, you could sprinkle some more Parmigiano on top when serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main, Vegetarian
- Method: Baking/Stovetop
- Cuisine: Italian
Keywords: eggplant, Italian classic, Parmigiana, Mozzarella, Italian comfort food, Tomato sauce ,Parmigiano Reggiano, Baked, Cheesy,
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
These eggplant stacks look so elegant! I can't wait to make a large batch and have leftovers 🙂
Hi Heather, we are so excited for you to try! Oh yes leftovers they taste even better, more time for those flavors to mingle.
Have fun in the kitchen! Cheers!
Delicious sauce and cheesy topping too. Eggplant is one of my favorite vegan dish too.
Hello Veenaazmanov Thanks for taking a look at this, it is definitely cheesy and that sauce is very tasty and rich. If you love eggplant this recipe is for you!
Will be making this soon can i use vegan parmesan and mozzarella as am a vegan i never had eggplant parmigina stacks before i love eggplant sooooooooooooooooo much wiil try this in my new air fryer and oven perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
Thank you Ramya, we are always happy to hear from you and that you enjoy our recipes so much. Have fun with this one it is just so delicious!
Happy vegan cooking!
This recipe was so easy to make and super delicious! It felt like I was in Italy. I will definitely be making this again and again.
Thank you aya, so happy you love this. It is a great recipe that comes together in nop time at all. It makes several appearances at our house too!
My daughter is a fan of eggplants and we all love Italian food, so this was right up our alley. So much flavor in every bite.
Hey Ma, that is wonderful that your daughter loves eggplant, commendable, not many kids like it. However this version does intrigue nad backs it up with loads of flavor and texture. Your so right! So happy you tried them and enjoyed them!
These eggplant stacks are so amazing! So easy to make and everyone loves them!
Thanks Chenee', we are over the top excited about how people are loving this version of Eggplant parmigiana! Your right so easy and pure deliciousness. This is the heart of Italian cooking at its best!
We really enjoy this version of eggplant parmigiana. So easy and delicious!
Thank you Linda for trying these. So happy you enjoyed them. They are too cute and way to delicious, one stack won't do you!
Have a great cooking week!
Leslie Sawmiller says
Oh my goodness...this recipe is phenomenal! Mine will never turn out as pretty as yours, but I love this recipe!
Hi Leslie, oh I bet your will be lovely too, just call out your inner foodie artist and the rest will just happen. So excited that you love these, wait till you taste them! Let us know how you make out. Would love to hear from you!
I love that these are free of breadcrumbs! I'm GF and GF breadcrumbs are so processed and nasty. At least the brands I've found. Thanks for this great recipe!
Your very welcome Alex. I love how the eggplant becomes so velvety amongst the layers of cheese and sauce. There are wonderful stacks of goodness and delight! Thank you, for looking at this recipe!
Who knew Eggplant parmesan could be so delicious with bread crumbs? This looks like perfection and I will be trying this very soon.
Hi Debbie, yes my mom used to make the eggplant parmigiana lasagna where she would bread and fry the eggplant. It was good but very filling! This recipe we just cook the eggplant in a pan. It is a much lighter version. I love the stacks very easy to plate and so so delicious! It is a win win wherever it is made. The kids have loved it too!
Thanks for checking it out!
Moop Brown says
Wow, this recipe looks so unique and tasty! Definitely can't wait to try making this
Hey Moop so happy you like this recipe. It is so easy, beautiful and most of all delicious. It definitely won't dissapoint!