Eggplant Parmesan & Roasted Tomato Stacks

October 11, 2011

Eggplant Parmesan & Roasted Tomato Stacks – Great for Meatless Monday!

This is a lighter take on Eggplant Parmesan – requires no breading or frying. Because there is no breading, this is gluten free, and since you don’t fry it, it has fewer calories and less fat.

It is fun to make, so get the kids involved!


  • 2 globe eggplants
  • 6 roma tomatoes (preferably organic)
  • fresh basil
  • 1 1/2 cups shredded Mozzerella cheese (or you can use a mozzarella log – and slice it)
  • 1 container ricotta cheese (15 oz.)
  • sea salt
  • black pepper
  • parsley (fresh or dried)
  • 1 organic egg
  • 1/4 cup Parmesan cheese
  • 1 and 1/2 cups marinara sauce (make your own, or use a high quality store-bought kind), plus more for serving if you wish.


  1. Rinse and very gently dry (be careful to not bruise it) the basil.  Chiffonade the basil – you will want about 1/4 cup or more.
  2. Slice roma tomatoes about 1/8 inch thick, and spread out onto a parchment-lined baking sheet, brush with olive oil, and sprinkle sea salt, pepper, and optionally some Italian seasoning.  Put into a preheated 350 degree oven and let roast for about 30 mins.   (This step can be done in advance, or can be omitted if there is not enough time).
  3. Slice the eggplant crosswise about 1/4 inch thick, sprinkle sea salt on each one.  You will begin to see water collecting on top of the eggplant. Allow to sit for about 15 minutes.  Wipe off the water with a paper towel.  Brush lightly with some olive or avocado oil and add some fresh cracked pepper.
  4. Put the eggplant slices into a 450 degree oven for about 25 minutes, flip the eggplant slices over after about 12-15 minutes. Or you can grill it outside, about 5-7 minutes a side.
  5. Crack the egg into a bowl and gently whip together with a fork.  Add the ricotta, 1/2 teaspoon salt and about 1-2 teaspoons dried parsley (or 1 Tablespoon fresh), stir to combine, put back into refrigerator until ready to assemble the stacks.
  6. When the eggplant is out of the oven, allow it to cool a few minutes.
  7. Put enough marinara sauce to cover the bottom of a baking dish that has been lightly coated with olive oil.
  8. Lay out the eggplant slices to cover the bottom.  Spoon some ricotta on each eggplant circle, top each with a roasted tomato, some fresh basil, and then some shredded mozzarella (or a thin slice of mozzarella). Repeat until all eggplant is layered – about 2-3 slices on each stack.  Spoon some marinara sauce around the eggplant stacks, sprinkle with some Parmesan, cover with foil and put into a 375 degree oven.   Cook for about 15 minutes, then remove the foil and cook for about 20 minutes more.

Garnish with a spring of basil and additional Parmesan and marinara if desired.

This recipe is a delicious vegetarian meal.  Are you one of the millions of Americans going meatless one day a week?   “Anyone can do it, and it doesn’t require major sacrifice. Even if you eat a typical American diet replete with processed, junk and fast food the other six days of the week, going meatless on Mondays will still cut your carbon footprint, improve your health and reduce demand for factory-farm meat.” -Mark Bittman for More Magazine.

Sara Vance Article written by Nutritionist Sara Vance, author of the book
The Perfect Metabolism Plan A regular guest on Fox 5 San Diego, you can see many of Sara’s segments on her media page. She also offers corporate nutrition, school programs, consultations, and affordable online eCourses. Download her free 40+ page Metabolism Jumpstart eBook here.

*This article is for educational purposes only. The content contained in this article is not to be construed as providing medical advice. All information provided is general and not specific to individuals. Persons with questions about the above content as how it relates to them, should contact their medical professional. Persons already taking prescription medications should consult a doctor before making any changes to their supplements or medications.

©2015, all rights reserved. Sara Vance.

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