Grilled eggplant Parmesan stacks

Grilled eggplant Parmesan stacks

Based on 18 ratings
Vanessa Pass

Vanessa Pass

Food Editor at Kitchen Stories

"If you do not have a grill pan or grill, you can salt the aubergine slices, brush lightly with olive oil, and roast on a baking sheet lined with baking paper for approx. 25 min. instead."

Difficulty

Easy 👌
30
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings2
1
eggplants
10 g
grated Parmesan cheese
1 cloves
garlic
sprigs
basil
62½ g
mozzarella cheese
¼ tsp
chili flakes
200 g
canned crushed tomatoes
10 g
breadcrumbs
dried oregano
olive oil
salt
pepper
MetricImperial

Utensils

cutting board, knife, grill pan, tongs, bowl, saucepan, rubber spatula, oven

How-To Videos

how-to-grate-cheese

How to grate cheese

Nutrition per serving

Cal167
Protein10 g
Fat9 g
Carb11 g
  • Step 1/4

    Slice eggplants into 1 cm/⅓ in. thick pieces. Peel and mince garlic. Pluck the basil leaves and chop. Slice mozzarella.
    • 1 eggplants
    • 1 cloves garlic
    • sprigs basil
    • 62½ g mozzarella cheese
    • cutting board
    • knife

    Slice eggplants into 1 cm/⅓ in. thick pieces. Peel and mince garlic. Pluck the basil leaves and chop. Slice mozzarella.

  • Step 2/4

    Add eggplant slices in one layer to a preheated, greased grill pan and grill on both sides until soft. Keep working in batches until all the eggplant slices are grilled. Set aside.
    • grill pan
    • tongs

    Add eggplant slices in one layer to a preheated, greased grill pan and grill on both sides until soft. Keep working in batches until all the eggplant slices are grilled. Set aside.

  • Step 3/4

    Mix the Parmesan, breadcrumbs, oregano, and some pepper in a small bowl and set aside. Heat some oil in a small saucepan and fry garlic and chili flakes for approx. 30 sec. Add crushed tomatoes and simmer over medium heat for approx. 15 min. Season with salt and pepper. Add basil then remove from heat.
    • 10 g grated Parmesan cheese
    • 10 g breadcrumbs
    • dried oregano
    • ¼ tsp chili flakes
    • 200 g canned crushed tomatoes
    • olive oil
    • salt
    • pepper
    • bowl
    • saucepan
    • rubber spatula

    Mix the Parmesan, breadcrumbs, oregano, and some pepper in a small bowl and set aside. Heat some oil in a small saucepan and fry garlic and chili flakes for approx. 30 sec. Add crushed tomatoes and simmer over medium heat for approx. 15 min. Season with salt and pepper. Add basil then remove from heat.

  • Step 4/4

    Add a layer of eggplant slices to the grill pan. Top each with 1 tbsp tomato sauce and sprinkle with Parmesan crumbs. Repeat the layers until there are no remaining eggplant slices, reserving extra tomato sauce for serving. Finish each stack with a slice of mozzarella. Turn oven to the grill function and grill until the mozzarella has melted and starts to turn golden brown. Enjoy!
    • oven

    Add a layer of eggplant slices to the grill pan. Top each with 1 tbsp tomato sauce and sprinkle with Parmesan crumbs. Repeat the layers until there are no remaining eggplant slices, reserving extra tomato sauce for serving. Finish each stack with a slice of mozzarella. Turn oven to the grill function and grill until the mozzarella has melted and starts to turn golden brown. Enjoy!

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