Baked Italian Eggplant Stacks

Baked Italian Eggplant Stacks

3.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 335.9
  • Total Fat: 18.6 g
  • Cholesterol: 78.6 mg
  • Sodium: 630.7 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 3.5 g
  • Protein: 17.1 g

View full nutritional breakdown of Baked Italian Eggplant Stacks calories by ingredient
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With elements taken from Rachel Ray and Eating Well Magazine, these eggplant stacks are amazingly crisp and delicious. I passed on the greens, With elements taken from Rachel Ray and Eating Well Magazine, these eggplant stacks are amazingly crisp and delicious. I passed on the greens,
Number of Servings: 8


    6 roasted or peeled tomatoes with their juice, chopped
    Several cloves garlic, crushed
    Extra-virgin olive oil, for liberal drizzling

    2 medium eggplants, sliced into 1/2 inch-thick rounds (about 2 pounds)
    3 tablespoons extra-virgin olive oil
    1 medium onion, thinly sliced
    3 to 4 cloves garlic, chopped or thinly sliced
    1/2 tsp red pepper flake (optional)
    1 tsp fresh oregano, chopped
    2 large eggs
    1/4 c egg substitute
    1 1/2 cups panko (Japanese) bread crumbs
    1 cup grated Parmigiano-Reggiano cheese
    3/4 pound fresh mozzarella, thinly sliced
    1/2 cup fresh basil leaves


Prepare the roasted tomatoes:
Heat the oven to 500 degrees F.
Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and chop and peel. Place the tomatoes in a bowl.

Meanwhile, salt the eggplant and drain in colander, 30 minutes.

Meanwhile, heat a little extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the onions, garlic, red pepper flake, oregano, salt, and pepper. Cover the pan with a lid and sweat the onions 10 to 15 minutes, until very soft and sweet. Add the roasted tomatoes and stir, then let the sauce thicken 15 minutes, uncovered over medium heat. Cook's Note: The mixture will be very thick.

Preheat the oven to 400 degrees F.
While the sauce cooks make a breading station (2 sections) for the eggplant: fbeaten egg & egg sub, and panko bread crumbs mixed with cheese. Coat the eggplant slices in order and arrange on a prepared baking sheet, lined with foil and cooking spray. Bake for 15 minutes, and turn until both sides are golden. If 2 pans, alternate top and bottom.

Build stacks on baking pan, eggplant, basil leaves, mozzarella, tomato-onion and eggplant. Place in oven 5 minutes to melt the mozzarella. Serve immediately.

Number of Servings: 8

Recipe submitted by SparkPeople user KARINSKANH.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    This was a very delicious way to prepare eggplant. I confess I took a shortcut and sauteed the tomatoes instead of oven roasting (and added some bell pepper, which was nice). I used a good quality hard parmesan (not the stuff from a shaker), used a bit less than called for, and it was still so yum. - 2/19/13

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  • O.K.
    it was okay.... - 11/7/19

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  • Nice - 9/27/19

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  • Thank you. - 9/27/19

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  • Nice recipe - 9/19/19

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