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Eggplant Parmigiana Stacks

A simple and light, yet flavorful appetizer with roasted eggplant, basil and Parmigiano Reggiano!
Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Cuisine: Appetizer
Servings: 4
Author: The Fresh Find


  • 2 medium eggplants
  • 2 tbsp coconut oil
  • 2 cups marinara sauce of choice
  • 1 cup Parmigiano Reggiano shredded
  • 1 small handful fresh basil chopped
  • Salt to taste


  • Slice eggplant into thin rounds.
  • Lightly coat with coconut oil and a dash of salt
  • Lay slices flat on a roasting pan. Roast eggplant at 400 degrees for 45-60 minutes, flipping halfway through. Rounds should be slightly browned.
  • Allow eggplant rounds to cool.
  • Once cooled, place eggplant round on a plate, top with marinara sauce, top with Parmigiano Reggiano and basil. Continue to layer until desired height.
  • Enjoy at room temperature, or pop into the oven for 10 minutes (at 350 degrees) for a warm appetizer!