Eggplant Stacks in Gluten-Free Recipes & Cooking Tips Posted March 4, 2009 · Report to Admin A friend gave me this recipe, she thinks it came from Southern Living 3-5 years ago. We serve it with a side of buttered pasta. 1.5 pound eggplant, sliced 1/4 inch thin 1 cup parmesan cheese 2 cups mozzarella cheese (reserve 1/2 cup for end) 1.5-2 cups tomato sauce (recipe called for 1.5, I prefer 2 cups) Preheat oven to 375. Place 4 stacks (2 slices each) of eggplant in the bottom of a 9x9 baking dish. Then layer 1/2 cup of the parmesan cheese, 3/4 cup mozzarella cheese, and 3/4-1 cup sauce. Add 2 slices of eggplant to each stack. If you have leftover eggplant, cut some into small pieces and stuff in the spaces between the stacks. Then repeat layers of parmesan, mozzarella (reserving 1/2 cup moz), and sauce. Cover with foil and bake 60-70 minutes until bubbly and eggplant is soft. Uncover, sprinkle with 1/2 cup mozzarella cheese, then bake uncovered for 5 minutes. Serve with pasta.