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Gluten Free Eggplant Parmesan Stacks

A vintage recipe made over.
Prep Time5 mins
Cook Time20 mins
Course: Main Course
Cuisine: Italian
Keyword: eggplant, eggplant parmesan, Gluten Free, healthy, italian
Servings: 4
Author: The Gluten Free Gathering


  • 1 medium eggplant
  • 1/3 cup good quality mayonnaise (I used Hellmann's)
  • 1 tablespoons prepared pesto
  • 1/2 cup gluten free Italian seasoned breadcrumbs (I used Aleias)
  • 2 tablespoons grated parmesan cheese
  • 1 cup jarred tomato sauce
  • 1.5 cups shredded low fat mozzarella
  • fresh basil leaves


  • Preheat the oven to 375 degrees.

  • Trim the ends from one medium eggplant; discard. Slice the eggplant into 1/4" thick rounds.

  • In a small bowl stir together the mayonnaise and pesto. Liberally brush each round (both sides) with the mixture.

  • Place the breadcrumbs and parmesan cheese into a shallow bowl. Mix together.

  • Place each round in the breadcrumbs mixture, coating both sides well.

  • Place the coated eggplant rounds onto a nonstick baking sheet.

  • Bake for 7 minutes. Flip each round over. Bake for an additional 3-5
    minutes. The eggplant rounds should be fork tender, but not soft and

  • Starting with the largest 4 rounds, spread 1 tablespoon of tomato sauce
    over each. Sprinkle each with a bit of shredded mozzarella cheese.

  • Select 4 medium sized rounds. Place them on top of the large rounds.
    Spread 1 tablespoon of tomato sauce over each and top each with a bit of

  • Lastly place the smallest rounds on top of each stack. Spread each with a tablespoon of sauce and a bit of cheese.

  • Press a long toothpick into the center of each stack.

  • Bake in a 350 degree oven for 5 minutes to allow the cheese to melt.

  • Remove from the oven, place each stack on a plate, remove each toothpick, and garnish with fesh basil leaves.