Gluten-Free Eggplant Parmesan Stacks
Tender baked eggplant slices layered with rich marinara sauce, creamy ricotta, and melted mozzarella cheese. A comforting, family-friendly classic made completely gluten-free without any tedious breading.
Prep
15 min
Cook
35 min
Total
50 min
Makes
4 servings
Created together. Shared with you.
Made by Nikki + Lila
Nikki created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthDigestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
35 min
Total
50 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan · Mixing bowl · Knife and cutting board
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Preheat your oven to 400°F (200°C).
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Preheat your oven to 400°F (200°C)
- 01
Preheat your oven to 400°F (200°C)
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Tap card to mark done - 02
Arrange the eggplant slices in a single…
Arrange the eggplant slices in a single layer on the prepared baking sheet. Lightly brush both sides of each slice with the olive oil, and sprinkle with a pinch of salt.
Ready when: everything is assembled and ready to enjoy
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Roast the eggplant in the oven for…
Roast the eggplant in the oven for about 20 minutes, turning the slices over halfway through, until they are tender and lightly browned.
Look for: they are tender and lightly browned
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Stir together the ricotta cheese and dried…
While the eggplant roasts, stir together the ricotta cheese and dried oregano in a small bowl until well combined.
Look for: well combined
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To assemble the stacks
To assemble the stacks, leave the largest eggplant slices on the baking sheet. Spoon a small dollop of marinara sauce onto each slice, followed by a spoonful of the ricotta mixture, a sprinkle of shredded mozzarella, and a leaf of fresh basil.
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Top each with a second eggplant slice…
Top each with a second eggplant slice and repeat the layers (sauce, ricotta, mozzarella, basil). Finish with a third eggplant slice, a final spoon of marinara, and the remaining mozzarella.
Ready when: everything is assembled and ready to enjoy
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Return the baking sheet to the oven…
Return the baking sheet to the oven and bake for 12 to 15 minutes, or until the mozzarella is melted, bubbly, and golden-brown.
Look for: the mozzarella is melted, bubbly, and golden-brown
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Let the stacks cool for 5 minutes…
Let the stacks cool for 5 minutes before serving. Garnish with additional fresh basil.
Allow: 5 minutes
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