Eggplant Parmesan Stacks

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This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #HeartHealthyMazola​ These eggplant parmesan stacks are a delicious and healthier dinner recipe you’re going to love. The eggplants get a wonderful crispy char from the grill and the meaty sauce is hearty and full of flavor.

For this recipe, we used Mazola® Corn Oil and are grateful that they sponsored this post! We’re very happy to partner with Mazola Corn Oil on a healthier dinner recipe because a clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com.

Why You’ll Love these Eggplant Parmesan Stacks

If you like eggplant parmesan, you’ll love this deconstructed version of it – it’s easier to make and still has the appealing flavor combination. Grilling (instead of breading) the eggplant makes this recipe healthier than traditional eggplant parm, and it adds a depth of flavor.

The stacks are fun to make and look great, making this a great dinner party recipe or fun backyard BBQ night meal.

Ingredients for Deconstructed Eggplant Parm

Here’s what you’ll need to make this recipe. We used Mazola because it has a high smoke point of 450°F. Many home cooks may not realize that all cooking oils have a smoke point that, once exceeded, only negatively affect the food’s flavor and nutritional value.

  • 1 pound ground beef
  • 2 medium eggplants (about 2 pounds)
  • 3 teaspoons kosher salt, divided
  • 2 tablespoons Mazola Corn Oil, divided
  • 1 medium yellow onion, diced
  • 2 cloves garlic, finely minced
  • 1 (14.5 ounces) can tomato sauce or crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon freshly ground black pepper
  • 2 ounces Parmesan cheese, shredded
  • 3 ounces mozzarella cheese, grated
  • optional – fresh basil or parsley for topping

How to Make this Recipe

  1. Heat a large pot over medium-high heat. Add the ground beef and cook till browned, stirring occasionally.
  2. Meanwhile, slice the eggplants into rounds, about 1/4 inch thick. Toss them with 1 teaspoon of salt and place them in a colander in the sink to release excess water.
  3. When the beef is cooked, remove it from the pot and set aside.
  4. Add 1 tablespoon of Mazola Corn Oil to the pot and when it is hot, add the onion. Cook the onion for 3 to 4 minutes or until translucent.
  5. Add the garlic to the onions and cook for 30 seconds, stirring continuously.
  6. Then add the tomato sauce, oregano, red pepper flakes, and black pepper. Return the ground beef to the pot. Stir to combine and bring to bubbling, then reduce heat and let simmer for 15 minutes.
  7. Heat a grill or grill pan to medium-high heat.
  8. Toss the eggplant slices with 1 tablespoon of Mazola Corn Oil and place them on the grill. Cook for 3 minutes and then flip. Cook for another 3 minutes or until the eggplant is starting to be translucent.
  9. To create the stacks, place an eggplant slice on a plate and then layer it with a couple of spoonfuls of the meat sauce, then top with mozzarella and Parmesan cheese. Repeat twice until there’s a three-layer stack of eggplant, meat, and cheese. Top with basil or parsley if desired.

More About Mazola

Mazola Corn Oil is an all-purpose cooking oil that is a heart-healthy* choice for your family. Variety of uses include baking, grilling, sautéing, stir frying or mixing up a marinade or dressing.

You can reduce saturated fats and cholesterol in your meals easily with simple swaps, such as substituting butter with Mazola Corn Oil. Check out Mazola.com to learn more about cooking with corn oil!

Tips for Making Eggplant Parm Stacks

  • Don’t skip the salting step for the eggplant slices – it helps release excess water and keeps your eggplant slices from getting mushy.
  • Don’t fully cook the beef when you brown it, it’s going to cook more in the sauce. So as soon as it’s browned, remove it from the pot.

I hope you love these healthier eggplant parm stacks as much as we do. They’re a delicious go-to grilling recipe for us when we want a hearty and delicious dinner.

Yield: 6 servings

Eggplant Parmesan Stacks

Eggplant Parmesan Stacks

These deconstructed eggplant parm stacks are a delicious and fun dinner recipe.

Prep Time 5 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 35 minutes

Ingredients

  • 1 pound ground beef
  • 2 medium eggplants (about 2 pound)
  • 3 teaspoons kosher salt, divided
  • 2 tablespoons Mazola Corn Oil, divided
  • 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
  • 2 ounces Parmesan cheese, shredded
  • 3 ounces mozzarella cheese, grated
  • optional - fresh basil or parsley for topping

Instructions

  1. Heat a large pot over medium-high heat. Add the ground beef and cook till browned, stirring occasionally. 
  2. Meanwhile, slice the eggplants into rounds, about 1/4 inch thick. Toss them with 1 teaspoon of salt and place them in a colander in the sink to release excess water. 
  3. When the beef is cooked, remove it from the pot and set aside. 
  4. Add 1 tablespoon of Mazola Corn Oil to the pot and when it is hot, add the onion. Cook the onion for 3 to 4 minutes or until translucent. 
  5. Add the garlic to the onions and cook for 30 seconds, stirring continuously. 
  6. Then add the tomato sauce, oregano, red pepper flakes, and black pepper. Return the ground beef to the pot. Stir to combine and bring to bubbling, then reduce heat and let simmer for 15 minutes. 
  7. Heat a grill or grill pan to medium-high heat. 
  8. Toss the eggplant slices with 1 tablespoon of Mazola Corn Oil and place them on the grill. Cook for 3 minutes and then flip. Cook for another 3 minutes or until the eggplant is starting to be translucent. 
  9. To create the stacks, place an eggplant slice on a plate and then layer it with a couple of spoonfuls of the meat sauce, then top with mozzarella and Parmesan cheese. Repeat twice until there’s a three-layer stack of eggplant, meat, and cheese. Top with basil or parsley if desired. 

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 416Total Fat: 24gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 85mgSodium: 1513mgCarbohydrates: 22gFiber: 6gSugar: 9gProtein: 30g

This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #HeartHealthyMazola

*see Mazola.com for more information on the relationship between corn oil and heart health.

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