Image of an eggplant parmesan stack on a plate.

Grilled Eggplant Parmesan Stacks

Recipe by Elle Penner, MPH RD of Two Spoons Studio

Prep time 20 minutes
Cook time 15 minutes
Servings 4

Ingredients

1/3 cup breadcrumbs, toasted
1 tablespoon butter, melted
4 tablespoons olive oil, divided
2 1/2 cups marinara sauce
3 medium eggplants, sliced 1/3-inch thick
3/4 teaspoon kosher salt
1/2 teaspoon Freshly ground black pepper
2 cups (8 ounces) shredded Mozzarella cheese
1/3 cup grated Parmesan cheese, plus more for serving
Fresh basil and red pepper flakes for garnish, if desired

A healthy, fresh spin on the Italian food classic, you’re going to love this hearty and delicious grilled eggplant parmesan. The ultimate vegetarian comfort food recipe!

Instructions

Make the buttered breadcrumbs. In a small bowl, combine the toasted breadcrumbs with the melted butter. Stir to combine and set aside.
Preheat the grill and prepare the pan. Preheat the grill to medium-high heat. Drizzle a grill-safe baking pan with 1 tablespoon olive oil and spread a thin layer of marinara sauce over the bottom.
Prepare the eggplant. Using a pastry brush, brush both sides of the eggplant slices with 3 tablespoons of olive oil. Sprinkle with salt and pepper.
Grill the eggplant. Once the grill is hot, place the eggplant slices in a single layer. Grill for 2-3 minutes per side or until tender.
Assemble the stacks. Remove the eggplant from the grill and place 6 slices in the prepared baking dish. Top each slice with 1-2 tablespoons of marinara sauce, 1-2 tablespoons of shredded mozzarella, a generous sprinkle of buttered breadcrumbs, and Parmesan. Add another slice of grilled eggplant on top of each and repeat the layers of marinara, mozzarella, breadcrumbs, and Parmesan. Continue stacking until all the eggplant slices are used. Each stack will have 3-5 slices.
Grill the eggplant stacks. Lower the grill heat to low. Place the pan back on the grill, cover, and cook until the eggplant stacks are heated through and the cheese is fully melted, about 4-7 minutes. If the sauce at the bottom starts to burn, reduce the heat and stir in a tablespoon of water as needed.
Garnish and serve. If desired, top each stack with additional Parmesan, red pepper flakes, and fresh basil. Serve immediately alongside pasta, fresh garlic bread, or a salad.