Impressive stacks of fried eggplant slices layered with tomato sauce and mozzarella cheese, browned and served hot from the oven.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 servings
- 1 Eggplant sliced lengthwise and fried in Italian bread crumbs
- 1 cup Mozzarella cheese shredded
- 12 oz Tomato sauce tomato basil
- 1/4 cup Grana Padano or Parmesan cheese finely shredded
- 1/2 tsp Basil fresh or dried
Gather your ingredients. Set your oven shelf at the middle-top position, and preheat your oven to 350º. You can use your fried eggplant slices cold from the fridge.Note: If you don't have previously-prepared fried eggplant slices, follow the steps in my Layered Eggplant Lasagna recipe. Stack all the eggplant slices on your cutting board. It's helpful to line them up by size. Cut them into sections that are roughly square. The wide end of the eggplant will be cut slightly larger than the small end. That will give us squares that can be stacked easily without fear of them toppling over.You can rearrange the slices at this point if you like, so you know how many stacks you are making. Depending on the size of your eggplant, you may have more or less slices than I do. Select the biggest squares for the base, and stack them in reducing size so they are slightly pyramid shaped. If you have a lot of slices, you can make 5 (or even 6?) stacks.
Put a dollop of sauce in the bottom of the pan for each stack you will be making.
Lay the biggest squares onto the sauce and press down. You want to have a wide, solid base. Then sprinkle some shredded mozzarella cheese on top.
Continue layering with more mozzarella cheese, sauce, and eggplant. Keep using the largest of the slices that are left, in ever-decreasing sized layers.
The top layer should end with sauce, mozzarella cheese, and then use your microplane and grate some hard Italian cheese on top. Sprinkle with some of the basil.
Pop the baking pan, uncovered, in the preheated 350º oven for 25-30 minutes.
The stacks should look slightly browned around the edges, and the cheese melted and bubbly. Remove to a cooling rack and let sit for a few minutes.
Using a spatula, remove one stack to a small plate to serve. Enjoy!
Serving: 1serving | Calories: 157kcal | Carbohydrates: 12g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 723mg | Potassium: 564mg | Fiber: 4g | Sugar: 7g | Vitamin A: 635IU | Vitamin C: 8.5mg | Calcium: 237mg | Iron: 1.3mg