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No breadcrumbs Eggplant Parmigiana Stacks

No breadcrumbs Eggplant Parmigiana Stacks-feature-in the baking dish

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5 from 9 reviews

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!

Ingredients

Scale

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
  • 1/3 cup of grated Parmigiano Reggiano 
  • 1 large fresh mozzarella or bocconcini
  • a few more basil leaves

Instructions

  1. 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.
  2. 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.
  3. 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. 
  4. Grate the Parmigiano and cut the mozzarella into rounds. Set aside.
  5. Wash and cut the eggplant into rounds about 1/8 of an inch thick. If you prefer, you can peel the eggplant, however the skin helps keep the rounds intact.
  6. 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.
  7. Preheat the oven to 390°F.
  8. Add some sauce at the bottom of a 9x14 inch baking dish. 
  9. 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. 
  10. Repeat for all the stacks, you should have 5, 6, or 7 stacks depending on your eggplant size.
  11. Place in the middle rack of the preheated oven and bake for 20-25 minutes or until cheese melts and become golden.
  12. Take out of oven and let rest for 10 minutes or more to set up.

Notes

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.

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