Eggplant Parmesan Stacks

Short list, short method: 6 ingredients and 5 steps, around twenty-five minutes start to finish, landing at 340 calories and 16g of protein a serving. The method is forgiving enough to improvise around once you have cooked it once.

Why this one works

A vegetarian dinner works when it is built around something substantial rather than around an absence. Beans, grains, eggs and cheese all carry a plate on their own.

This one uses both the stovetop and the oven, which sounds like more work than it is: the oven does the slow part unattended while you deal with everything else.

Ingredients

Makes 4 servings

• 1 large eggplant, sliced
• 1 cup breadcrumbs
• 2 eggs, beaten
• 1 cup marinara
• Fresh mozzarella
• Fresh basil

Notes on the key ingredients

Eggs keep cooking in the residual heat of the pan, so take them off while they still look slightly underdone. They will be right by the time they reach the plate.

Cheese grated from a block melts far better than pre-shredded, which is dusted with starch to stop it clumping in the bag.

Canned tomatoes are usually better than out-of-season fresh ones, and they are already at peak ripeness. A pinch of sugar offsets any sharpness.

Instructions

1. Dip eggplant in egg, then breadcrumbs.
2. Pan-fry in olive oil 3 min per side.
3. Place on a baking sheet, top with marinara and mozzarella.
4. Broil 3-4 min until cheese melts.
5. Garnish with fresh basil.

Tips for getting it right

• Get the pan properly hot before anything goes in. A lukewarm pan steams food grey instead of browning it, and browning is most of the flavour.
• Preheat fully before the tray goes in, and give everything room on the pan. Two trays beat one crowded one every time.
• Taste before it reaches the table. Salt levels vary with the brand of broth, cheese and sauce you used, and this is the last point at which you can fix it.

Storage, make-ahead and reheating

• Fridge: up to three days in a sealed container, cooled before it goes in.
• Freezer: up to two months. Freeze in portion-sized containers so you can thaw only what you need.
• Reheating: a hot pan brings back more texture than a microwave. A few minutes over medium heat is usually enough.
• Making it ahead: the prep work keeps well even when the finished dish does not. Chop and measure the night before and the 25 minutes on the night drops to closer to ten.

Variations

Add some heat

A pinch of red pepper flakes with the aromatics, or a spoonful of chilli crisp at the table, lifts the whole dish without changing the method.

Make it gluten-free

Use a certified gluten-free pasta or grain, swap soy sauce for tamari, and check the broth, which is the ingredient that most often hides wheat.

Stretch it further

Adding a handful of greens, a tin of beans or an extra cup of cooked grain takes this from four servings to six without much change to the 25 minute timing.

What to serve with it

• Warm flatbread or naan
• A yoghurt or tahini sauce for contrast
• A quick pickled vegetable for acidity

Nutrition per serving

Figures are estimates and will vary with the brands and exact quantities you use.

Common questions

How long does Eggplant Parmesan Stacks take to make?

About 25 minutes from start to finish, including prep. If you chop and measure ahead of time, the active cooking is closer to 15 minutes.

Can I make this ahead of time?

The prep work can be done a day ahead, which cuts the time on the night substantially. The finished dish is best eaten soon after cooking, though leftovers keep for a few days.

How many does this serve?

Four as written, at 340 calories and 16g of protein a serving. It scales up cleanly if you have the pan space; just avoid crowding, which steams rather than browns.

Can I cook this without an oven?

Partly. The roasted elements can be cooked in a covered skillet over medium heat instead, turning occasionally. You will lose some of the caramelised edges but the dish still works.