Perfect for fall weather, these Smoked Eggplant Parmesan Stacks have all the comfort of the beloved Italian classic with a gluten-free twist!
As the weather turns crisp and cozy, nothing hits quite like comfort food – and these smoky eggplant parm stacks are just that. They bring all the rich, cheesy satisfaction of traditional eggplant parmesan, but in a lighter version that won’t weigh you down. Each stack is layered with tender roasted eggplant, smoky notes that add depth, and plenty of melty goodness to keep it irresistible. It’s the kind of dish that feels indulgent yet wholesome, making it great for weeknight dinners, fall gatherings, or whenever you’re craving a little extra *gluten-free* indulgence on your plate.
While Cam and I like to use a pellet smoker, any indirect heat source will work just as well – charcoal, gas grill, or even the oven. Smoking adds an extra layer of flavor to the cheese, though a charcoal grill can deliver the same results with a bit more effort by shifting the coals for indirect heat.
INGREDIENT LIST
- 1 large eggplant
- 2 cups marinara sauce (my fav store bought)
- 8 oz. fresh mozzarella
- 1 cup grated parmesan cheese
- ¼ cup olive oil
- ¼ cup sliced basil leaves
- Salt & pepper to taste
INSTRUCTIONS
Preheat smoker to 425F and generously coat the tops and bottoms of the eggplant slices with olive oil, salt & pepper in a rimmed baking sheet.
Arrange the slices directly on the smoker and smoke until cooked through and tender then flip to the other side and cook until the same (~15 min total).
Rearrange the slices back onto the baking sheet and stack a spoonful of marinara sauce, a mozzarella slice and a basil leaf on half the slices.
Then stack another eggplant slice on top of each before adding an additional spoonful of marinara topped with grated parmesan cheese.
Smoke at 425F for 10 minutes, or until cheese is melted.
Remove from smoker and optionally top with any remaining basil, sauce, salt, pepper, etc. Serve immediately.
Recipe
Smoked Eggplant Parmesan Stacks
Ingredients
Eggplant Parmesan Stacks
- 1 large eggplant cut into 12 slices (~½ inch thick)
- 2 cups marinara sauce (my fav store bought)
- 8 oz fresh mozzarella cut into 12 slices
- 1 cup grated parmesan cheese
- ¼ cup olive oil
- ¼ cup fresh basil leaves
- salt & pepper to taste
Instructions
- Preheat smoker to 425F and generously coat the tops and bottoms of the eggplant slices with olive oil, salt & pepper in a rimmed baking sheet.
- Arrange the slices directly on the smoker and smoke until cooked through and tender then flip to the other side and cook until the same (~15 min total).
- Rearrange the slices back onto the baking sheet and stack a spoonful of marinara sauce, a mozzarella slice and a basil leaf on half the slices. Then stack another eggplant slice on top of each before adding an additional spoonful of marinara topped with grated parmesan cheese.
- Smoke at 425F for 10 min, or until cheese is melted.
- Remove from smoker and optionally top with any remaining basil, sauce, salt, pepper, etc. Serve immediately.
Notes
- While Cam and I like to use a pellet smoker, any indirect heat source will work just as well – charcoal, gas grill, or even the oven. Smoking adds an extra layer of flavor to the cheese, though a charcoal grill can deliver the same results with a bit more effort by shifting the coals for indirect heat.
