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Eggplant Parmesan Stacks Recipe

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4.4 from 51 reviews

Eggplant Parmesan Stacks is a delicious and hearty Italian-inspired dish featuring grilled eggplant slices layered with a savory ground beef tomato sauce and melted mozzarella and Parmesan cheeses. Perfect for a comforting meal, this recipe combines the freshness of grilled eggplant with rich, herbed meat sauce and cheesy goodness in an easy-to-assemble stack.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Meat Sauce Ingredients

  • 1 pound ground beef
  • 1 medium yellow onion, diced
  • 2 cloves garlic, finely minced
  • 1 (14.5 ounce) can tomato sauce or crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon freshly ground black pepper
  • 3 teaspoons kosher salt, divided

Eggplant Ingredients

  • 2 medium eggplants (about 2 pounds)
  • 2 tablespoons neutral oil, divided (such as vegetable or canola oil)

Cheese & Garnish

  • 2 ounces Parmesan cheese, shredded
  • 3 ounces mozzarella cheese, grated
  • Optional: fresh basil or parsley for topping

Instructions

  1. Brown the Ground Beef: Heat a large pot over medium-high heat. Add the ground beef and cook, stirring occasionally, until browned and cooked through. Once done, remove the beef from the pot and set aside.
  2. Prepare the Eggplants: While the beef cooks, slice the eggplants into 1/4-inch thick rounds. Toss them with 1 teaspoon of kosher salt and arrange the slices in a colander placed over the sink to allow excess moisture to drain out.
  3. Cook the Onion: Add 1 tablespoon of oil to the empty pot and heat it. Add diced onion and cook for 3 to 4 minutes until translucent, stirring occasionally.
  4. Add Garlic and Tomato Sauce: Stir in the minced garlic and cook for 30 seconds until fragrant. Then add the tomato sauce, dried oregano, red pepper flakes, and freshly ground black pepper. Return the cooked ground beef to the pot, stir to combine, and bring the mixture to a simmer.
  5. Simmer the Meat Sauce: Reduce the heat to low and let the sauce simmer gently for 15 minutes, allowing the flavors to meld together.
  6. Grill the Eggplant: Heat a grill or grill pan to medium-high. Toss the eggplant slices with the remaining 1 tablespoon of oil, then place them on the hot grill. Cook for 3 minutes on one side, then flip and cook for an additional 3 minutes until the eggplant turns translucent and shows grill marks.
  7. Assemble the Stacks: To build each stack, place one grilled eggplant slice on a plate, spoon a couple of tablespoons of meat sauce on top, then sprinkle with some grated mozzarella and shredded Parmesan cheese. Repeat layering two more times to form a three-layer stack of eggplant, meat sauce, and cheese.
  8. Garnish and Serve: If desired, top each stack with fresh basil or parsley before serving for added freshness and color.

Notes

  • Salting the eggplant slices helps to extract excess moisture and reduce bitterness.
  • Grilling the eggplant adds a smoky depth of flavor and prevents sogginess in the stacks.
  • Feel free to substitute ground turkey or a plant-based ground alternative to lighten the dish.
  • To make this vegetarian, omit the ground beef and add sautéed mushrooms or lentils to the tomato sauce instead.
  • The stacks can be assembled ahead of time and briefly reheated in a warm oven before serving.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Italian

Find it online: https://allyumcooks.com/eggplant-parmesan-stacks-recipe/