Smoked Eggplant Parmesan Stacks
Perfect for fall weather, these Smoked Eggplant Parmesan Stacks have all the comfort of the beloved Italian classic with a gluten-free twist!
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.
Nutrition
Calories: 604kcalCarbohydrates: 23gProtein: 30gFat: 45gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 89mgSodium: 1835mgPotassium: 960mgFiber: 7gSugar: 12gVitamin A: 1647IUVitamin C: 15mgCalcium: 717mgIron: 3mg
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