Grilled Eggplant Parmesan Stacks Recipes

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CRISPY EGGPLANT PARMESAN STACKS



Crispy Eggplant Parmesan Stacks image

Eggplant rounds are breaded and baked, then stacked and layered with Ragu® Old World Style® Traditional Sauce and mozzarella cheese, then baked again until hot and cheese has melted.

Provided by RAGÚ®

Categories     Trusted Brands: Recipes and Tips     Ragu®

Time 1h

Yield 9

Number Of Ingredients 9

2 large eggplants, sliced into 1/2-inch rounds
1 teaspoon Salt to draw moisture from eggplant
1 pinch Salt and pepper to taste
4 large eggs eggs
4 cups panko bread crumbs
1 Cooking spray
1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
2 (8 ounce) packages mozzarella cheese, thinly sliced
1 cup grated parmesan cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Sprinkle both sides of eggplant rounds generously with salt; place on baking sheet for 15 minutes to draw out moisture. Use paper towels to blot moisture from each side of the eggplant slices. Sprinkle lightly with salt and pepper.
  • Whisk eggs in a shallow bowl. Place panko bread crumbs in a second bowl. Dip each side of the eggplant slices in the whisked eggs, then press into the panko crumbs to coat each side. Place slices on a cooling rack on a baking sheet.
  • Spray the tops of eggplant generously with cooking spray. Bake 8 minutes in preheated oven. Turn each slice, and spray the other side with cooking spray. Bake an additional 8 to 10 minutes. Remove from oven and let cool slightly.
  • Reduce oven temperature to 350 degrees (175 degrees C).
  • To make the stacks: Cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment. Top with a spoonful of Ragu® Old World Style® Traditional Sauce and a slice of mozzarella. Place another slice of eggplant on the first; repeat the layering process until you have about 5 or 6 slices in a stack. Top with a generous layer of parmesan cheese.
  • Bake stacks until the cheese has melted, 10 to 15 minutes. Remove from oven and let cool for a few minutes. Serve warm.

Nutrition Facts : Calories 397 calories, Carbohydrate 49.9 g, Cholesterol 122.3 mg, Fat 16 g, Fiber 9.9 g, Protein 26.1 g, SaturatedFat 7.8 g, Sodium 1261.9 mg, Sugar 4.3 g

GRILLED EGGPLANT PARMESAN STACKS



Grilled Eggplant Parmesan Stacks image

We love eggplant Parmesan, but when it's hot outside, the dish feels too heavy. Grilled eggplant slices topped with tomato, mozzarella and Parm satisfy everyone. -Joann Parlin, Little Egg Harbor, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 large eggplant (about 2 pounds)
1/2 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon pepper
1 log (1 pound) fresh mozzarella cheese, cut into sixteen slices
1 large tomato, cut into eight slices
1/2 cup shredded Parmesan cheese
Chopped fresh basil or parsley

Steps:

  • Trim ends of eggplant; cut eggplant crosswise into eight slices. Sprinkle with salt; let stand 5 minutes., Blot eggplant dry with paper towels; brush both sides with oil and sprinkle with pepper. Grill, covered, over medium heat 4-6 minutes on each side or until tender. Remove from grill., Top eggplant with mozzarella cheese, tomato and Parmesan cheese. Grill, covered, 1-2 minutes longer or until cheese begins to melt. Top with basil.

Nutrition Facts : Calories 449 calories, Fat 31g fat (18g saturated fat), Cholesterol 96mg cholesterol, Sodium 634mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 5g fiber), Protein 26g protein.

GRILLED EGGPLANT PARMESAN



Grilled Eggplant Parmesan image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 medium eggplants
1/3 cup extra-virgin olive oil, plus more for serving
1 teaspoon fresh oregano, chopped
Kosher salt and freshly cracked black pepper
4 beefsteak tomatoes, sliced into 1/2-inch-thick rounds
8 ounces fresh mozzarella, sliced into 1/4-inch-thick rounds
Freshly grated Parmesan, for serving
Torn fresh basil leaves, for serving

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Peel the eggplants lengthwise in 1-inch intervals to create stripes (this helps with oiliness) then slice each eggplant crosswise into 1/2-inch-thick rounds. Add the eggplant to a large bowl with the olive oil. Sprinkle in the oregano and toss to combine. Season well with salt and cracked black pepper.
  • Place the seasoned eggplant slices over direct heat and cook until nicely charred and beginning to soften, 2 to 3 minutes per side. Move the slices over indirect heat to finish cooking as you add more pieces to direct heat. Top each piece with a slice of tomato and a slice of mozzarella. Close the grill and allow the cheese to melt and the tomato to warm through.
  • Remove the eggplant to a baking sheet and grate Parmesan all over the top. Place the baking sheet back on the grill over direct heat to warm up and melt the Parmesan. Transfer to a platter and top with torn basil leaves and a drizzle of olive oil. Serve!

EGGPLANT PARM STACKS



Eggplant Parm Stacks image

Ready in half the time it takes to make traditional eggplant Parmesan, this inventive version is stacked with fresh herbs and melted-cheese goodness.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 12

1 eggplant (1 1/4 pounds total), sliced crosswise 1/3-inch thick (12 slices total)
4 tablespoon olive oil, divided
Coarse salt
1/2 cup fine breadcrumbs
1/4 cup freshly grated Parmesan cheese
Fresh ground black pepper
1 1/2 teaspoons fresh oregano, finely chopped
2 tablespoons fresh basil, chopped
1 1/2 cups Basic Italian Tomato Sauce
1 pound fresh mozzarella, halved lengthwise and sliced crosswise 1/4-inch thick (12 slices total)
Extra-virgin olive oil to drizzle
Parmesan for garnish

Steps:

  • Preheat grill pan over medium-high heat. Preheat oven to 375 degrees, with oven rack in center position.
  • Brush eggplant slices with 3 tablespoons olive oil and season with salt. Grill 8-10 minutes, flipping once, until charred and soft.
  • In a medium bowl combine breadcrumbs, Parmesan, pepper, herbs, and remaining tablespoon olive oil.
  • Place 4 slices grilled eggplant on parchment-lined baking sheet. Top with 2 tablespoons tomato sauce, 1 tablespoon breadcrumbs, and slices of mozzarella. Repeat with two more layers. Drizzle with olive oil.
  • Bake in oven for 20 minutes. Serve with a garnish of olive oil and Parmesan cheese.

EGGPLANT PARMESAN STACKS



Eggplant Parmesan Stacks image

Everyone loves these stacks of eggplant layered with mozzarella and Parmesan cheese and tomato sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 9

18 eggplant rounds (each 1/4 inch thick and at least 3 inches in diameter; about 3 medium eggplants)
Coarse salt
1 cup plus 3 tablespoons extra-virgin olive oil
3 garlic cloves, very thinly sliced
6 plum tomatoes (about 1 1/2 pounds), coarsely chopped
1 tablespoon coarsely chopped fresh oregano, plus leaves and sprigs for garnish
1/3 cup thinly sliced fresh basil
4 ounces fresh mozzarella, thinly sliced and torn into small pieces
3/4 cup freshly grated Parmesan cheese, plus shavings for serving

Steps:

  • Preheat oven to 425 degrees. Season eggplant with salt. Heat 1 cup oil (about 1/4 inch) in a large skillet over medium-high heat. Working in batches, so as to not crowd the skillet, fry eggplant rounds, turning once, until soft and pale golden, 1 to 1 1/2 minutes per side. Drain on paper towels.
  • Heat remaining 3 tablespoons oil in a large skillet over medium-high heat. Add garlic, and cook 20 seconds (do not let brown). Add tomatoes and 1 teaspoon salt. Cook, stirring frequently, until tomatoes break down and are soft, 10 to 15 minutes. Stir in oregano and basil. (Alternatively, stir oregano and basil into 1 1/4 cups Freezable Tomato Sauce Base.)
  • Place 6 slices of eggplant on a rimmed baking sheet. Top each slice with 1 tablespoon sauce and a few pieces of mozzarella, and sprinkle with 2 teaspoons Parmesan. Repeat layering twice.
  • Bake until heated through and cheese is bubbling, about 12 minutes. Serve immediately, garnished with oregano and Parmesan shavings.

GRILLED EGGPLANT PARMESAN



Grilled Eggplant Parmesan image

Cheesy grilled eggplant sits on top of a bed of smoky grilled tomato sauce for an eggplant Parm like no other.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables     Tomatoes

Time 55m

Yield 8

Number Of Ingredients 13

2 (1 pound) eggplants, sliced into 1/2-inch rounds
7 tablespoons extra virgin-olive oil, divided
3 tablespoons lemon juice
1 teaspoon salt, divided
1 shallot, halved
2 (10 ounce) baskets cherry tomatoes
skewers
1 tablespoon balsamic vinegar
2 cloves garlic, halved
½ teaspoon crushed red chili flakes
1 pound fresh mozzarella, cut into thin slices
3 tablespoons grated Parmesan cheese
6 sprigs fresh basil

Steps:

  • Place eggplant in a large bowl. Add 4 tablespoons olive oil, lemon juice, and 1/4 teaspoon salt. Stir to combine and let marinade for 20 minutes.
  • Preheat an outdoor grill to medium-high heat and lightly oil the grate.
  • Thread shallot and tomatoes onto skewers and brush 1 tablespoon of olive oil over them. Grill for 4 minutes. Flip and grill 4 minutes more.
  • Transfer grilled tomatoes and shallot to a blender. Add vinegar, garlic, crushed chili flakes, 1/2 teaspoon salt, and remaining 2 tablespoons olive oil. Pulse until blended but still chunky. Set aside.
  • Grill eggplant slices for 5 minutes. Flip, and sprinkle the remaining 1/4 teaspoon of salt over them. Top each with a slice of mozzarella and grill until cheese begins to melt, about 2 minutes.
  • Spoon tomato mixture on a serving platter. Top with eggplant. Sprinkle grated Parmesan cheese over the top and garnish with fresh basil.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 13.6 g, Cholesterol 38 mg, Fat 21.9 g, Fiber 4.8 g, Protein 16.6 g, SaturatedFat 7.8 g, Sodium 680.9 mg, Sugar 3.9 g

GRILLED EGGPLANT STACKS



Grilled Eggplant Stacks image

This is delicious as is or for a nice presentation stack with fresh or grill tomatoes, and mozzarella cheese. Drizzle with the leftover marinade.

Provided by Rita1652

Categories     Vegetable

Time 25m

Yield 10 serving(s)

Number Of Ingredients 11

2 lbs eggplants, peeled and sliced
1/3 cup olive oil
1/3 cup fig balsamic vinegar
2 -4 garlic cloves, minced
1/4 teaspoon black pepper
1 pinch chili pepper flakes
1 teaspoon fresh thyme, loose packed
1 teaspoon fresh rosemary, loose packed
1 teaspoon fresh oregano, loose packed
10 ounces mozzarella cheese (thinly sliced or shredded) (optional)
3 tomatoes, sliced thin (optional)

Steps:

  • Mix all marinade ingredients together in a large container with a lid.
  • Add eggplant and toss to coat.
  • Marinade for 1-8 hours.
  • Heat grill.
  • When grill is hot place eggplant on the hot preheated grill. Grill about 10 minutes, turning once.
  • Enjoy as is or.
  • Top with cheese and tomato slices.
  • You can drizzle with balsamic that has been reduce by half.
  • garnish with herbs.

Nutrition Facts : Calories 87.1, Fat 7.4, SaturatedFat 1, Sodium 2.1, Carbohydrate 5.6, Fiber 3.2, Sugar 2.1, Protein 1

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Top Asked Questions

How to cook eggplant Parmesan on the grill?
Trim ends of eggplant; cut eggplant crosswise into eight slices. Sprinkle with salt; let stand 5 minutes. Blot eggplant dry with paper towels; brush both sides with oil and sprinkle with pepper. Grill, covered, over medium heat 4-6 minutes on each side or until tender.
How to cook eggplant and zucchini on the grill?
Cut each half into ¼/-inch slices (total 8 slices). Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper. Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini.
How do you cook eggplant stacks?
Assemble the stacks by layering eggplant slices with sauce, cheese and fresh basil. Set the stacks on a parchment-lined baking sheet 20 minutes before dinner, put the stacks in the oven and bake. One stack per person is great for a starter or for a light supper with salad and bread on the side. Serve two stacks per person for a more filling dinner.
What are baked eggplant parmesan stacks?
Baked Eggplant Parmesan Stacks are a fresher and lighter way to enjoy an Italian classic! Easy to make and can be made ahead! As the first eggplant is ripening in our garden, I’m already anticipating one of my favorite dishes: Eggplant Parmesan! Eggplant Parmesan is a classic Italian-style dish.

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