Eggplant Parmigiana Stacks
A simple and light, yet flavorful appetizer with roasted eggplant, basil and Parmigiano Reggiano!
- 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!