Description
Eggplant Parmesan Stacks are a delightful low-carb twist on the classic Italian dish, layering tender grilled eggplant slices with a rich, savory meat sauce and topped with melted mozzarella and Parmesan cheese. Perfect as an elegant appetizer or satisfying main course.
Ingredients
Scale
Meat Sauce
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, finely minced
- 1 (14.5 ounce) can tomato sauce or crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon freshly ground black pepper
- 3 teaspoons kosher salt, divided
- 2 tablespoons neutral oil, divided
Eggplant Stacks
- 2 medium eggplants (about 2 pounds), sliced into 1/4 inch rounds
- 2 ounces Parmesan cheese, shredded
- 3 ounces mozzarella cheese, grated
- Optional: fresh basil or parsley for topping
Instructions
- Brown the Ground Beef: Heat a large pot over medium-high heat. Add the ground beef and cook until browned, stirring occasionally to break up the meat and ensure even cooking.
- Prepare Eggplant Slices: While the beef cooks, slice the eggplants into 1/4 inch thick rounds. Toss them with 1 teaspoon of kosher salt and place in a colander in the sink to allow excess water to drain out.
- Set Cooked Beef Aside: Once browned, remove the ground beef from the pot and set it aside for later use.
- Sauté Onions: Add 1 tablespoon of neutral oil to the same pot and heat over medium. Add the diced onions and cook for 3-4 minutes until they are translucent and fragrant.
- Add Garlic: Stir in the minced garlic with the onions and cook for an additional 30 seconds, stirring continuously to prevent burning.
- Simmer Meat Sauce: Add the tomato sauce, dried oregano, red pepper flakes, black pepper, and remaining 2 teaspoons of salt to the pot. Return the ground beef to the pot, stir well to combine, and bring the sauce to a simmer. Reduce heat and let it simmer gently for 15 minutes to develop flavors.
- Preheat Grill or Grill Pan: Heat a grill or grill pan over medium-high heat to prepare for grilling the eggplant slices.
- Grill Eggplant: Toss the eggplant slices with 1 tablespoon of neutral oil and place them on the hot grill. Cook each side for about 3 minutes until the eggplant slices become translucent and tender, turning once.
- Assemble Eggplant Parmesan Stacks: On each plate, create a stack by layering an eggplant slice, a few spoonfuls of meat sauce, and a sprinkle of mozzarella and Parmesan cheeses. Repeat layering two more times to build a three-layer stack. Optionally, garnish with fresh basil or parsley leaves.
Notes
- Salting the eggplant slices before grilling helps reduce bitterness and excess moisture, ensuring better texture.
- You can substitute ground turkey or plant-based meat for a lighter or vegetarian version.
- For added flavor, try adding fresh basil into the meat sauce during the simmering step.
- The stacks can be served immediately or baked briefly in a 375°F oven for 10 minutes to melt cheese further and warm through.
- Leftovers store well in the refrigerator for up to 3 days and reheat in the oven or microwave.
