Monday, August 15, 2011

Eggplant Stacks

We received a couple of gorgeous eggplant with our CSA last week. I had a lot of leftover panko and pecorino from the goat cheese with basil oil, so it worked out perfectly to make these eggplant stacks for dinner. It's a healthier and lighter alternative to fried eggplant parmigiana, which makes it perfect for a healthy, meatless Monday.

Eggplant Parmigiana
Adapted from Mario Batali

2 eggplants
Marinara sauce
fresh basil leaves
¼ c panko bread crumbs, toasted
¼ c grated pecorino cheese
Preheat the oven to 450 degrees F.

Drizzle extra virgin olive oil  on a baking sheet.

Slice each eggplant into 6 pieces about ½ to ¾ inches thick. Season each slide with salt and pepper. Place on prepared baking sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 20-25 minutes. Remove the eggplants from the oven. 

Lower oven temperature to 350 degrees F. Place the 4 largest eggplant slice evenly spaced apart in a new baking dish. Over each slice, spread tomato sauce, sprinkle with basil and mozzarella cheese. Top with another eggplant slice and repeat with tomato sauce, basil, and mozzarella. Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melts and the tops turn light brown, about 20 minutes. Serve immediately.


  1. This is on our menu tonight, Christina. Do you find the eggplant skins still tough after baking?

  2. I followed the recipe as is and baked them for only 13 min. While the skin was not tough, the eggplant itself was very crunchy. I increased the initial baking time above. Good luck - hope you like it.

  3. I am totally going to try this one! Scottie likes eggplant but I only like it with a little parmigiana!

  4. Your timing was spot on for us, too. We've got tons of Japanese eggplant, which has thinner skin... will try that next time!

  5. LPL - cheese makes everything better, doesn't it? ;)

    Ricekernel - so glad the timing worked out!