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Eggplant Stacks

January 1, 2015 10 Comments

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These Eggplant Stacks are layers of breaded eggplant, ricotta, marianara and fresh basil! They’re an easy Italian favorite!

Eggplant Stacks

I think if there is one type of food I could never get tired of eating it would be Italian. My favorite Italian dishes aren’t fancy, just loaded with fresh ingredients, full of flavor and comforting. For me eggplant parmesan is one of those perfect Italian food classics.

Todays recipe is somewhat similar to eggplant parmesan, but assembled in a cute little stack. Layers of tender panko crusted eggplant, creamy ricotta with herbs, fresh basil leaves, topped with zesty marinara….could it get any better?? Uh, that would be a “no”. I got the idea for this recipe from a little place in Normandy Beach, New Jersey where I grew up during the summers when I was a kid. It’s called the Normandy Beach Market and it’s a “must visit” when you are down at the Jersey shore. It’s just one block off the beach and they have an awesome selection of baked goods, sandwiches, wraps, salads, appetizers and pre-made items to make your vacation at the shore hassle-free around mealtime.

Eggplant Stacks

I substitute part-skim ricotta cheese for the traditional mozzarella in eggplant parmesan and I also oven bake my breaded eggplant slices which means no oil, no mess and less fat and that makes for a happy me!! I salt the eggplant slices before I bake them and lay them out on paper towels or a baking rack to draw out excess moisture and prevent the eggplant from getting mushy when baked. You can serve the stacks as your main dish or as a side. They are easy to assemble and wonderful to look at. That is before you devour them!!

Eggplant Stack Ingredients

5 from 2 votes
Eggplant Stacks
Print
Eggplant Stacks
Course: 45 minutes
Servings: 4
Author: Mary Ann Dwyer
Ingredients
  • 1 large eggplant sliced into 12 - 1/4 inch rounds
  • kosher salt
  • 1/2 cup all-purpose flour
  • 2 large eggs lightly beaten
  • 1 1/2 cups Italian seasoned panko bread crumbs
  • 15 ounce container part-skim ricotta cheese
  • 1/4 cup grated parmesan cheese plus extra for sprinkling
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground pepper
  • 1 Tbsp. fresh parsley chopped
  • 1/2 tsp. Italian seasoning I use Mrs. Dash
  • 1 24 oz. jar marinara sauce
  • 12 basil leaves
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with foil and spray generously with non-stick cooking spray.
  2. In a medium bowl combine ricotta cheese, grated parmesan, salt, pepper, fresh chopped parsley and Italian seasoning. Set aside.
  3. Sprinkle each eggplant round (both sides) with kosher salt and lay on paper towels or baking rack for 30 minutes. After 30 minutes pat each round dry with a paper towel.
  4. Dip each eggplant slice into flour, then into lightly beaten egg, then into seasoned panko. Place onto baking sheet and bake 20 minutes total, ten minutes per side. Remove from oven and let cool for a few minutes.
  5. To assemble: Spread bottom of square baking dish (big enough to accommodate four stacks) with light layer of marinara sauce. Place each stack on top of marinara as follows: Top one eggplant slice with 1 heaping Tbsp. ricotta cheese mixture (spread out onto eggplant round), 2 Tbsp. marinara sauce and one basil leaf. Continue 2 more times. Sprinkle with parmesan cheese.
  6. Return to oven and bake for 15-20 minutes until heated through.

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If you make this recipe, I'd love to see! Be sure to follow thebeachhousekitchen on Instagram and tag #thebeachhousekitchen

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Comments

  1. Joanne says

    January 2, 2015 at 8:21 am

    These stacks are so fun! I love this approach to eggplant parm. Still captures all the classic flavors, but healthier!

    Reply
  2. Rose says

    January 2, 2015 at 12:24 pm

    I can’t wait to try this!!

    Reply
    • Mary Ann @ thebeachhousekitchen says

      January 2, 2015 at 1:14 pm

      It’s a favorite of mine. Hope you like it!

      Reply
  3. Thalia @ butter and brioche says

    January 2, 2015 at 3:30 pm

    I love eggplant parmesan.. so I definitely know that I would LOVE these eggplant stacks. They look incredibly delicious!

    Reply
  4. Dolores says

    August 21, 2017 at 7:19 am

    I never fry my eggplant either, and follow your way, except my breading technique is even simpler. I spread the eggplant lightly with Hellman’s Mayo, then dip into a bowl of fine breadcrumbs to which I’ve added plenty of Parmesan grated cheese. Then I bake. Most of the time, I don’t even have to turn the slices as they’ll be brown enough on the bottom if your top is nicely golden brown. I just made a batch with fresh, NJ eggplant, grown down the street from me. :-)
    Great blog! Thank you!

    Reply
    • Mary Ann says

      August 21, 2017 at 12:38 pm

      Sounds like a great idea Dolores! Thanks so much for sharing! So glad you love the blog. Have a wonderful week!

      Reply
  5. Richard Landis says

    August 15, 2019 at 9:52 am

    Just 1 word: fabulous!!

    Reply
    • Mary Ann says

      August 15, 2019 at 11:06 am

      Thanks so much Richard! I shared this one so early on the blog and I think I need to reshare for the people who missed it. It’s my favorite too. Thanks so much for following!

      Reply
  6. marianna Koval says

    November 24, 2020 at 7:35 pm

    It’s a staple of our dinner week. Delicious!

    Reply
    • Mary Ann says

      November 25, 2020 at 12:49 pm

      So happy you enjoy them Marianna! Thanks so much for following!

      Reply

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Hey there folks! I'm Mary Ann. Welcome to The Beach House Kitchen. Here at the BHK it's all about delicious, easy recipes for casual entertaining. So come and join me at the beach, relax and enjoy the food. Read More

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