This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

According to Rach, these eggplant stacks are a time- and calorie-saver from traditional Italian-American eggplant Parm, which involves breading and frying. Here, the eggplant slices are simply tossed with seasonings and roasted, then layered with tomato sauce and cheese before baking. Rach finishes the stacks with hot honey (a mix of honey and Calabrian chili paste) and chopped fresh parsley. YUM! 

Pro Tip from Rach: Hot honey is her favorite ingredient for pizza and this dish. She also loves to serve it with cheese. When making it, note that the honey pours easier if you warm it first.  

For more eggplant recipes by Rach, check out her Roasted Eggplant, Pepper and Tomato Pasta and Moussaka-Stuffed Eggplant


  • 3 very firm, heavy eggplants
  • Salt
  • ½ cup EVOO plus 2 tablespoons for sauce
  • 2 tablespoons dried parsley
  • 1 tablespoon each granulated garlic, granulated onion, dried oregano and fennel pollen (scant palm of each)
  • 2 teaspoons red pepper flakes
  • 2 tablespoons butter
  • 3 cloves garlic, crushed
  • 2 ½ pounds fresh tomatoes, chopped or blanched, peeled and chopped OR one 28-ounce can plus one 14-ounce can diced tomatoes
  • A handful of basil leaves
  • 1 cup Acacia honey
  • 1 teaspoon Calabrian chili paste
  • 3 cups freshly shredded Fior di Latte or fresh mozzarella cheese
  • 2 cups freshly grated Parmigiano-Reggiano
  • ¼ cup flat-leaf parsley, chopped


Serves: 4 to 6


Preheat oven to 450°F. 

Slice the eggplant into discs about ½ to 3/4 inch thick and lightly score one side of each disc with a cross hatch. Season the discs with salt and add to large bowl. Dress with ½ cup EVOO and the dried parsley, granulated garlic and onion, fennel pollen and red pepper, toss, then place on a baking sheet lined with foil and parchment. Roast 20 to 25 minutes.

Rachael Ray 3-Quart Covered Saucier

Rachael Ray 3-Quart Covered Saucier

Rachael Ray

Heat a pan with EVOO, 2 turns of the pan, and melt butter into it over medium to medium-high heat. Add garlic and stir 1 to 2 minutes, add tomatoes and basil and season the sauce with salt. Simmer sauce 20 to 25 minutes to allow the tomatoes to break down.

Combine the honey and hot pepper paste in a squeeze bottle.

Add a layer of sauce to the bottom of a baking dish. Arrange a single layer of eggplant and top with a little sauce, mozzarella and Parm, then more eggplant, more sauce, and more Parm. Add remaining eggplant, sauce, mozzarella and Parm, bake until brown and bubbly, then garnish with hot honey and parsley.