Eggplant Stackers
Layered with tender roasted eggplant, gooey mozzarella, savory marinara sauce, and a crispy breadcrumb topping, Eggplant Stackers are the ultimate comfort food for any occasion. This baked vegetarian delight combines the bright flavors of fresh basil and Italian seasoning with a satisfying cheesy texture in every bite. Perfectly browned in the oven and finished with a golden, crunchy crust, this dish is as visually stunning as it is delicious. Whether served as a hearty main course or a flavorful side dish, these eggplant stacks are easy to prepare and ready in under an hour. Perfect for fans of classic Italian cuisine, this recipe is a weeknight winner and a crowd-pleaser at dinner parties!
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Recipe Information
Ingredients
- 2 medium Eggplants
- 1 teaspoon Salt
- 4 tablespoons Olive oil
- 1 teaspoon Italian seasoning
- 1.5 cups Marinara sauce
- 2 cups Mozzarella cheese
- 0.5 cups Parmesan cheese
- 0.5 cups Fresh basil leaves
- 0.5 cups Breadcrumbs
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplants into 1/2-inch rounds and lay them on a clean kitchen towel. Sprinkle both sides with salt and let them sit for 15 minutes to draw out excess moisture. Pat dry with paper towels.
Brush both sides of each eggplant slice with 2 tablespoons of olive oil and arrange them on the prepared baking sheet in a single layer. Sprinkle with Italian seasoning and black pepper.
Roast the eggplant slices in the oven for 20 minutes, flipping them halfway through, until they become tender and lightly browned.
While the eggplant roasts, prepare the breadcrumb topping. In a small bowl, mix the breadcrumbs, garlic powder, and the remaining 2 tablespoons of olive oil.
Remove the eggplants from the oven and reduce the oven temperature to 375°F (190°C).
In a 9x13-inch baking dish, spread 1/2 cup of marinara sauce evenly on the bottom.
Create the first layer by placing a single layer of roasted eggplant slices on top of the marinara sauce. Add a spoonful of marinara sauce on each slice, followed by a sprinkle of mozzarella and Parmesan cheeses. Repeat the layering process until all the eggplant slices are stacked.
Top the final layer with a generous sprinkle of the breadcrumb mixture and any remaining cheeses.
Bake the dish in the oven for 10 minutes, then switch to the broil setting for 2-3 minutes to crisp up the breadcrumb topping. Keep an eye to avoid burning.
Remove from the oven and let the Eggplant Stackers cool for 5 minutes. Garnish with fresh basil leaves before serving.
Serve warm as a main dish or alongside a fresh salad for a complete meal.
Nutrition Facts
Calories |
1851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.2 g | 162% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 5571 mg | 242% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 32.8 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 2170 mg | 167% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1698 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
