Easy Eggplant Parmesan Stacks

Name: Easy Eggplant Parmesan Stacks
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 clove garlic minced; 14 small roma tomatoes ( or large grape tomatoes/sliced in half lengthwise); 1 teaspoon oregano; 4-5 fresh basil leaves chopped; 2-3 pinches salt; 1-2 pinches hot pepper flakes (if desired); 8 slices thick round eggplant ((1/4 inch)); 8 slices firm mozzarella cheese (or more if you prefer); ¼ cup freshly grated parmesan cheese (or more)

Prep 20 min Cook 10 min Serves 4 Source

Ingredients

2 tablespoons olive oil
1 clove garlic minced
14 small roma tomatoes ( or large grape tomatoes/sliced in half lengthwise)
1 teaspoon oregano
4-5 fresh basil leaves chopped
2-3 pinches salt
1-2 pinches hot pepper flakes (if desired)
8 slices thick round eggplant ((1/4 inch))
8 slices firm mozzarella cheese (or more if you prefer)
¼ cup freshly grated parmesan cheese (or more)

Steps

1
Pre heat oven to 375F (190C). Lightly drizzle a oven proof baking dish or pan with a tablespoon or two of olive oil.
2
Place the sliced eggplant in a bowl and toss with one to two teaspoons of salt, let the eggplant sit for approximately 20-30 minutes, then drain the water from the bowl but do not rinse. Set aside.
3
In a small frying pan add the olive oil, garlic, halved tomatoes, sprinkle with oregano, chopped basil leaves, salt and hot pepper flakes. Gently stir to combine. Cook on medium until desired doneness is reached.
4
Grill the eggplant slices on both sides (can be grilled on the barbecue or pan grill). Place 4 of the slices on the prepared baking dish, top with one slice of mozzarella, 2-3 cooked tomatoes, a heaping teaspoon or two of parmesan cheese, then top with another grilled eggplant and repeat. Drizzle a little olive oil on the top of each stack (or if there is oil left in the pan use that). Bake for approximately 10 minutes or until cheese has melted. Serve immediately. Enjoy!