Eggplant Stacks
Print Recipe
4.75 from 4 votes

Eggplant Stacks

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
Course: Appetizer, Main Course
Cuisine: Italian
Keyword: comfort food, eggplant, home cooking, leftovers, mozzarella, parmesan
Servings: 4 servings
Calories: 157kcal
Author: BlakOpal

Ingredients

  • 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

Instructions

  • Gather your ingredients. 
    Set your oven shelf at the middle-top position, and preheat your oven to 350º.
    Eggplant Stacks
  • 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.
    Eggplant Stacks
  • 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.
    Eggplant Stacks
  • Put a dollop of sauce in the bottom of the pan for each stack you will be making.
    Eggplant Stacks
  • 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.
    Eggplant Stacks
  • Continue layering with more mozzarella cheese, sauce, and eggplant. Keep using the largest of the slices that are left, in ever-decreasing sized layers.
    Eggplant Stacks
  • 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.
    Eggplant Stacks
  • Pop the baking pan, uncovered, in the preheated 350º oven for 25-30 minutes. 
    Eggplant Stacks
  • 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.
    Eggplant Stacks
  • Using a spatula, remove one stack to a small plate to serve. Enjoy!
    Eggplant Stacks

Nutrition

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