Italian-American · main

Grilled Eggplant Parmesan Stacks

Grilled Eggplant Parmesan Stacks reads umami 5.3, richness 4.7 and herbaceous 4.3 on Palate's 0–10 flavor X-ray — a Italian-American main, about 54 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.9 / 10
• Sweet & Fruity — 3.0 / 10
• Sour & Bright — 1.9 / 10
• Bitter & Earthy — 4.6 / 10
• Rich & Fat — 5.4 / 10
• Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Umami 5.3 · Richness 4.7 · Herbaceous 4.3 · Earthy 4.2 · Salinity 4.2 · Allium 3.2 · Sweetness 2.6 · Nutty 2.5 · Funk & Ferment 2.3 · Bitterness 2.2 · Floral 1.9 · Heat 1.6 · Warm Spice 1.5 · Sourness 1.5 · Citrus 1.2 · Fruity 1.2 · Smoke 0.6

What's in it (10)

• eggplants — 907 g
• salt — 7 g
• olive oil — 73 g
• freshly ground black pepper — 3 g
• garlic — 6 g
• marinara sauce — 473 g
• mozzarella — 227 g
• parmesan cheese — 57 g
• basil — 15 g
• red chili flakes — 1 g

Time & effort: about 54 min (21 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 183 kcal, 6.6 g protein, 8.5 g fat, 20.4 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Season the eggplant rounds on both sides with 1 teaspoon of the kosher salt, then stand them in a single layer on paper towels for 30 minutes to draw out excess moisture and bitterness; pat completely dry.
2. Heat a gas or charcoal grill to medium-high (about 450 F) and oil the grates well; brush both sides of the eggplant rounds with 3 tablespoons of the olive oil, then season with the remaining 1/2 teaspoon salt and the black pepper.
3. Grill the eggplant rounds in a single layer, uncovered, until deep grill marks form and the flesh softens, 3-4 minutes per side, transferring pieces to a platter as they finish.
4. Meanwhile, warm the remaining 2 tablespoons olive oil in a small saucepan over medium heat, add the garlic, and cook until just fragrant, about 1 minute; stir in the marinara sauce and red pepper flakes and simmer until slightly thickened, 5-6 minutes, then remove from heat.
5. Arrange half the grilled eggplant rounds in a single layer on a grill-safe sheet pan or cast-iron skillet; spoon about a tablespoon of the warm marinara onto each round, then top with a slice of mozzarella.
6. Set a second grilled eggplant round on top of each stack, spoon on more marinara, and top each stack with the remaining mozzarella and the grated Parmesan.
7. Set the pan on the grill grates, close the lid, and cook over medium heat until the cheese is fully melted and lightly golden at the edges, 6-8 minutes.
8. Scatter the torn basil over the stacks, let rest 3 minutes so the cheese sets slightly, then serve warm.

Dishes with a similar flavor shape

• Eggplant Parmesan — Italian-American
• Mushroom and Spinach Manicotti — Italian-American
• Veggie-Packed Skillet Lasagna — Italian-American
• Roasted Vegetable Lasagna — Italian
• Sheet-Pan Eggplant Parmesan Stacks — Italian-American

Keep reading: what umami, richness, herbaceous mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.