Easy Baked Eggplant Mozzarella Stacks Recipe

This tender, cheesy Eggplant Mozzarella Stacks is made with fresh eggplant, marinara sauce, and gooey mozzarella, ready in 40 minutes. The hot cheese bubbles and melts down the sides of the roasted vegetable rounds straight out of the oven. I always grab crusty bread to soak up the extra sauce.

Why This Classic Works

I used to fry my vegetable slices, but they absorbed too much oil and quickly became heavy. Roasting them instead creates a sturdy, tender base that holds up perfectly to the thick cheese layer. It gives you the perfect texture without the greasy finish.

Layering the ingredients rather than making a massive casserole saves incredible amounts of prep time. You get all the familiar comfort of a traditional parmigiana without dealing with a messy breading station.

Eggplant Mozzarella Stacks Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 3 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup marinara sauce
• 8 oz fresh mozzarella cheese, sliced
• 1/4 cup grated parmesan cheese
• 1/4 cup fresh basil leaves, torn

How To Make Eggplant Mozzarella Stacks

1. Roast the Eggplant: Preheat oven to 400°F. Brush eggplant slices with olive oil, season with salt and pepper, and bake for 15 minutes until tender.
2. Assemble the Stacks: Remove from the oven and top half of the vegetable slices with a spoonful of marinara sauce and a slice of mozzarella cheese.
3. Add the Top Layer: Place the remaining eggplant slices over the cheese, adding more marinara, another mozzarella slice, and a sprinkle of parmesan.
4. Bake Until Bubbly: Return the pan to the oven for 10 minutes until the cheese is melted and bubbling warmly at the edges.
5. Garnish and Serve: Top the warm stacks with fresh torn basil before serving immediately on a warm plate.

Recipe Tips

• Choose consistent sizes: Pick eggplants with an even thickness from top to bottom so your stacks do not topple over in the oven.
• Sweat the eggplant: Salting the raw slices and letting them sit for 20 minutes draws out bitter moisture before roasting.
• Use fresh mozzarella: Fresh block mozzarella melts beautifully and provides a creamy contrast to the robust tomato sauce.

What To Serve With Eggplant Mozzarella Stacks

These stacks pair beautifully with a simple arugula salad dressed in a bright lemon vinaigrette. They also work wonderfully alongside a portion of warm garlic butter angel hair pasta for a complete meal.

How To Store

Store leftover stacks in an airtight container in the fridge for up to 3 days. Reheat them gently in the oven at 350°F to keep the texture, as the microwave will make the vegetables mushy. Freezing is not recommended because the fresh cheese releases too much water when thawed.

FAQs

• Can I use breaded eggplant? Yes, you can dip the slices in beaten egg and seasoned breadcrumbs before baking for extra crunch.
• Do I need to peel the eggplant? No, the dark skin softens nicely during roasting and helps hold the warm stacks together.
• Can I grill the eggplant instead? Absolutely, grilling adds a fantastic smoky flavor before you layer the ingredients and melt the cheese.

Nutrition

• Calories: 280 kcal
• Total Fat: 18 g
• Saturated Fat: 7 g
• Cholesterol: 30 mg
• Sodium: 650 mg
• Total Carbohydrate: 22 g
• Protein: 12 g

Eggplant Mozzarella Stacks

Recipe by Paula

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

These Eggplant Mozzarella Stacks feature tender, cheesy layers of roasted fresh eggplant, rich marinara sauce, and melted mozzarella cheese, ready in just 40 minutes. It makes an incredibly comforting, effortless side dish or light main course for a cozy weeknight dinner.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds

• 3 tbsp olive oil

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

• 1 cup marinara sauce

• 8 oz fresh mozzarella cheese, sliced

• 1/4 cup grated parmesan cheese

• 1/4 cup fresh basil leaves, torn

Directions

• 1. Roast the Eggplant: Preheat oven to 400°F. Brush eggplant slices with olive oil, season with salt and pepper, and bake for 15 minutes until tender.
• 2. Assemble the Stacks: Remove from the oven and top half of the vegetable slices with a spoonful of marinara sauce and a slice of mozzarella cheese.
• 3. Add the Top Layer: Place the remaining eggplant slices over the cheese, adding more marinara, another mozzarella slice, and a sprinkle of parmesan.
• 4. Bake Until Bubbly: Return the pan to the oven for 10 minutes until the cheese is melted and bubbling warmly at the edges.
• 5. Garnish and Serve: Top the warm stacks with fresh torn basil before serving immediately on a warm plate.