Eggplant Stacks [2 Ways]

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Versatile Flavor Packed Baked Vegetable Stacks

Most stacked eggplant recipes are designed as a lightened-up version of eggplant parmesan, replacing breaded and fried eggplant slices smothered with sauce and plenty of cheese with individual-serve baked versions that combine just a fraction of oil/fat. And, while we’ve included a method for vegan eggplant parmesan stacks, that’s not the only way to enjoy a delicious eggplant tower. In fact, our new obsession is rainbow veggie stacks, plus this version is completely vegan!

In this second version, slightly crispy baked eggplant slices are stacked with rainbow veggie layers like wilted greens, tomato, and mushrooms (though keep reading for alternative veggie options). No matter which version you choose (or if you combine the two), these eggplant stacks are healthy, easy to prepare, inexpensive, and super pretty to serve.

They’re also naturally gluten-free, vegan, and even low-carb while still tasting like delicious comfort food. They’re perfect for impressing during weeknight meals, dinner parties, picnics, and more.

The Ingredients

The Eggplant Slices

• Eggplant: It’s best to use a medium-sized eggplant with a fairly uniform thickness/shape to make even stacks.
• Starch: To create crispy eggplant slices, you’ll need potato starch or cornstarch.
• Oil: Use any neutral cooking oil, like avocado oil, vegetable oil, canola oil, olive oil, etc.
• Nutritional yeast: Nutritional yeast has a nutty, ‘cheesy’ flavor to replace parmesan in this vegan stacked eggplant recipe. You could alternatively use a shreddable vegan parmesan or omit it entirely if preferred.
• Salt & black pepper: To season.

For Rainbow Veggie Stacks

• Tomato: If you’re able, it’s best to use a tomato a similar width to the eggplant. Ripe, in-season tomatoes will work best. Out of season, you could spread warm marinara sauce over the eggplant tower.
• Greens: There are several types of greens you could use for this eggplant stack recipe. I.e., spinach, kale, Swiss chard, or collard greens.
• Mushrooms: You can use larger portobello mushrooms or smaller sliced mushrooms, like button, cremini, etc.
• Balsamic vinegar: (optional) To drizzle over the top of the veggie stacks.

For Vegan Eggplant Parmesan Stacks

If you’d prefer more typical eggplant parm stacks, combine the eggplant (in ¼-inch slices) with your favorite marinara sauce (about 1 tbsp per layer), vegan mozzarella, and, optionally, fresh basil.

You can optionally boost the nutrients further by adding extra stacks of the wilted greens or sautéed mushrooms.

What Else Could I Add?

• Red pepper flakes: To add spice, sprinkle into any layer of the baked vegetable stacks.
• Garlic: To add extra flavor to the greens or mushrooms. Use fresh or powdered garlic and season to taste.
• Dried oregano: To season the eggplant slices for more flavor.
• Pesto: Drizzle/brush a small amount of green vegan pesto between the layers of the eggplant tower.
• For crunch: You can sauté some panko/Italian breadcrumbs to sprinkle over the top of the eggplant stacks for texture OR bread the slices by dipping them in dairy-free milk or aquafaba, then the crumbs.
• Other vegetables: Add to your baked vegetable stacks with ingredients like bell pepper, zucchini (or yellow squash), and red onion slices. Cut them into similar thickness pieces and roast them in the oven with the eggplant (baked for 20-30 minutes until tender or grill until tender and lightly charred).

How to Make Eggplant Stacks?

• 1) First, preheat the oven to 450F/230C. Meanwhile, rinse, dry, and slice the eggplant and tomato into ½-inch slices (slice the tomato thinner if preferred).

• 2) Lightly brush a large baking tray with about a tablespoon of oil (or use cooking spray), then spread the eggplant slices across the tray, gently coat them in oil, then sprinkle both sides with the starch, nutritional yeast (if using), and salt (about ¼ tsp) and black pepper.

• 3) Spread the eggplant slices into an even layer, with space in between. Bake for 10 minutes, then carefully flip the pieces and bake for 5-10 minutes until golden-brown, crispy outside, and tender in the middle.

The baking time will depend on how thick the slices are. Thicker slices can take closer to 30-35 minutes. You can optionally roast the tomato slices at the same time if preferred.

• 4) Meanwhile, prepare the mushrooms by slicing them and then pan-frying them until brown and crispy on both sides—no oil necessary. Season with salt and pepper as you go. Then set aside.

Alternatively, save effort by roasting the mushrooms with the eggplant.

• 5) In the same pan, add the greens, cover, and cook until they wilt and turn vibrant green (about 2 minutes for spinach or 4-5 for kale/collard greens). Sprinkle lightly with salt and set aside.

• 6) To assemble the veggie stacks, layer a slice of eggplant topped with greens, mushrooms, a slice (or two if thinner slices) of tomato, and a sprinkle of sea salt (optional). Finally, top the stack off with another eggplant slice and optionally drizzle with balsamic vinegar.

For vegan eggplant parmesan stacks: Use three ¼-inch eggplant slices per stack and layer with a tbsp of marinara and some vegan mozzarella each time. Bake for 10 minutes once assembled to melt the vegan cheese, then top with fresh ribboned basil.

Serving Recommendations

You can enjoy these delicious and nutritious eggplant stacks as an appetizer, side, or main:

• Over a bed of greens or with a simple side salad
• Over toasted bread or alongside vegan garlic bread
• With vegan meatballs
• With green bean fries
• Alongside grains like couscous or quinoa
• Roasted/sautéed veggies like broccoli, zucchini, green beans, or asparagus

You can also use the leftovers to mix into a quinoa or pasta salad or use them within sandwiches and wraps.

Storage Instructions

To save time, you can prepare the cooked elements of these veggie stacks (the eggplant slices, mushrooms, and greens) 2-3 days in advance and store them in separate containers in the refrigerator, ready to reheat and stack as needed.

Once assembled, it’s best to enjoy the stacks immediately, though any leftovers will store in the refrigerator for an additional 1-2 days.

While it’s technically safe to do so, we don’t recommend freezing these veggie stacks, as it will affect the texture of the vegetables.

How To Reheat Eggplant Stacks?

The best way is to place the stacks in a high-sided baking dish, cover them with foil, and bake at 350F/175C until heated through (around 20 minutes).