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!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

Roast the eggplant slices in the oven for 20 minutes, flipping them halfway through, until they become tender and lightly browned.

Step 5

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.

Step 6

Remove the eggplants from the oven and reduce the oven temperature to 375°F (190°C).

Step 7

In a 9x13-inch baking dish, spread 1/2 cup of marinara sauce evenly on the bottom.

Step 8

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.

Step 9

Top the final layer with a generous sprinkle of the breadcrumb mixture and any remaining cheeses.

Step 10

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.

Step 11

Remove from the oven and let the Eggplant Stackers cool for 5 minutes. Garnish with fresh basil leaves before serving.

Step 12

Serve warm as a main dish or alongside a fresh salad for a complete meal.

Nutrition Facts

Serving size	1362.2 grams (1362.2g)

Amount per serving	% Daily Value*
Calories	1851

Total Fat 126.20g	162%
Saturated Fat 45.60g	228%
Polyunsaturated Fat 7.00g
Cholesterol 191mg	64%
Sodium 5571mg	242%
Total Carbohydrate 102.60g	37%
Dietary Fiber 24.10g	86%
Total Sugars 32.80g
Protein 86.80g	174%

Vitamin D 36IU	181%
Calcium 2171mg	167%
Iron 7mg	38%
Potassium 1698mg	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.

Source of Calories

Fat: 60.0%

Protein: 18.3%

Carbs: 21.7%