Eggplant Parmesan Towers

45 Minutes

super easy

2 to 3

Don’t know what to make for dinner this week? Want something delicious but also light and healthy? Try my eggplant parmesan towers, which are sure to become a quick and easy staple in your house! They’re super flavorful, a leeetle bit cheesy (because well, parmesan is in the title) and of course very veg forward, which we absolutely love. In this iteration, the recipe is simple, yet sophisticated, making it the perfect healthy-ish last-minute meal or side dish that *wink wink* no one will know was thrown together with next to no effort, skill or innovation.

Why You’ll Love It

Nutritious and Healthy

Eggplant is low in calories and high in nutrients (manganese, folate, potassium, vitamin K, vitamin C and phytochemicals), making it healthy addition to any meal. Not only that, but eggplant also has a rather meaty texture and flavor, which makes it a great meat substitute and in this particular dish, chicken.

Versatile and Customizable

In the off chance that you don’t cook much eggplant at home, you’re actually not alone (terrible), as it’s sadly an incredibly versatile vegetable that most people… well, they just seem to forget about. But I’m bringing it back and hopefully you’ll try this recipe out at home, too. Together, the mozzarella and parmesan add a rich and savory flavor, which when paired with eggplant, results in a mouthwatering combination that will leave you satisfied but maybe also wanting a bit more.

Quick, Easy and Convenient

These towers are incredibly easy to make. Have I mentioned that? Also, if you have young kids at home, it could even be a fun dish to make with them! If you try this and it’s a terribly un-kid friendly dish, please report back as I have no idea what I’m talking about. All stacked, pretty and adorned with fresh basil leaves, these towers make a visually stunning dish; do they not? It’s an easy way to elevate your kitchen game and feed / impress your loved ones.

Recipe Cost Breakdown

     1 large organic eggplant: $2.29

     6 tbsp tomato sauce: $0.49

     6 small mozzarella pearls: $6.29

     Handful fresh basil leaves: $1.34

     2 tbsp grated parmesan: $0.01

   Total Cost: $10.42

What You’ll Need

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Adjust Servings
1 large organic eggplant
1 tsp salt
6 tbsp tomato sauce
6 small mozzarella pearls
Handful fresh basil leaves
2 tbsp grated parmesan
Baking spray, for cooking

Nutritional Information

92 Calories
3g Total Fat
151mg Sodium
13g Total Carbs
6g Fiber
8g Sugar
5g Protein



Preheat the oven to 450 degrees Fahrenheit. Slice eggplant into roughly ½ inch rounds and salt generously on both sides to draw out excess moisture. Let sit for 10 minutes, then pat dry with a paper towel.
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Transfer eggplant to a lightly greased baking tray lined with parchment paper and bake for 15 minutes. After 15 minutes, remove them from the oven, flip and top with 1 tbsp sauce, sliced mozzarella pearls and basil. Continue to stack until you have a 3 tiered tower; then top with freshly grated parmesan.
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Reduce the oven temperature to 375 degrees and return to the oven for 25 minutes or until the tops are golden and cheese is melted. Option to finish with a 2 minute broil.
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