![eggplant stacks eggplant stacks](https://www.spabettie.com/wp-content/uploads/2013/03/Crispy-Eggplant-Stacks-Recipe-@spabettie.jpg)
To make this dish lighter than traditional Eggplant Parmesan, I added only a quarter cup of cheese to each stack. The eggplant and tomato slices are roasted before stacking them this helps keep the eggplant from getting mushy from the tomatoes' juices. They give the Eggplant Parmesan Stacks that lighter, fresher flavor I was looking for. Okay, so maybe I made this decision based solely on looks (pretty tomatoes!), but it worked out well in the end. I had originally planned on making this Eggplant Parmesan Stacks recipe with tomato sauce, but when I saw these tomatoes at the farmers market, I changed my mind. And if you use fresh eggplant (like from your local farmers market!), you're not going to get any bitterness either, so there's no need to salt it. As long as you don't add too much oil to it, it won't get soggy. However! When you roast eggplant, the texture is completely different. No wonder people think they don't like eggplant. And then to make up for the general terribleness of the dish, they add cheese. Once you get past the soggy breading, you're greeted by a slimy interior. And as a vegetarian, I've definitely had my share of this-it's often one of the few meatless entrees at Italian restaurants. I'm pretty sure a lot of the eggplant haterism stems from bad Eggplant Parmesan. In fact, a lot of people tell me they don't like it-usually this is followed by, "it's so slimy!" But it's time to give eggplant another chance! Because it doesn't have to be slimy or mushy or bitter or any of those other things people attribute to eggplant. Remove from oven and let it rest 15 minutes before serving.Eggplant is not a very popular vegetable. There is no need to thaw, bake from frozen in a preheated oven 350F about 1 hour 15 minutes, until heated through. Prepare unbaked Eggplant Parmesan in a freezer to oven safe baking dish or foil dish, cover tightly and freeze for up to 3 months. Remove from oven and let it rest 10 minutes before serving. Uncover and bake 10 minutes longer to help thicken the sauce. To bake, cover with foil and bake 400F in the center rack 40 minutes. Prepare and refrigerate, tightly wrapping with foil. You can prep Eggplant Parmesan 24 hours in advance before baking. Yes, you can pop leftovers into the microwave in a microwave-safe dish or set the oven to 350F, cover the dish with foil and pop them in until hot and ready.
#EGGPLANT STACKS SKIN#
The skin of the eggplant is actually completely edible and also the most nutritious! The skin is jam packed with antioxidants while the meat of the eggplant is full of fiber and low calorie.
![eggplant stacks eggplant stacks](https://livingthegourmet.com/wp-content/uploads/2017/07/Eggplant_Stacks_5-640x960.jpg)
For best flavor, I always use a good Parmesan cheese or Romano cheese like Locatelli or Reggiano cheese. It does take some time to make, but it’s so worth it! The eggplant is layered with sauce and cheese, and almost becomes like a noodle-less eggplant lasagna, it’s so good! It melts right in your mouth with each bite. This is the way my Mom always made Eggplant Parmesan, and I always preferred it this way over the deep fried breaded version. It’s delicious and perfect to make ahead and freeze or send to a friend in need! I made this lighter low-carb version by roasting the eggplant in the oven instead and skipping the breadcrumbs altogether. What is eggplant parmesan? Traditionally eggplant parmesan is breaded eggplant that is fried them topped with sauce and cheese before baking. No breading, no frying, just eggplant, cheese and marinara. This Lighter Eggplant Parmesan Recipe is one of my favorite ways to eat eggplant.