Name: Baked Eggplant Parmesan Stacks Recipe
Prep time: 3 min
Cook time: 25 min
Total time: 28 min
Cuisine: American
Ingredients: Olive oil; 2 large eggplants (about 3 pounds total); 1/2 teaspoon kosher salt; Freshly ground black pepper; 1 cup ricotta cheese; 3/4 cup shredded mozzarella cheese; 1/2 cup freshly grated Parmesan cheese; 3 tablespoons finely chopped fresh basil; 1 1/2 cups marinara sauce; 32 baby spinach leaves

American

Bowl

Preheat the oven to 450ºF. Line a baking sheet with parchment paper or lightly spray with nonstick cooking spray or mist with olive oil.

Trim the ends off the eggplant and slice each crosswise into twelve 1/2-inch-thick rounds to get 24 rounds total. Lightly spritz (or brush) both sides with olive oil and season both sides with salt and pepper.

Bake until golden brown on both sides, 8 to 9 minutes per side. Transfer all but the largest 8 rounds of eggplant to a plate.

Meanwhile, in a medium bowl, combine the cheeses and basil.

Make stacks by ladling 1 tablespoon marinara sauce onto each of the 8 eggplant slices on the baking sheet. Top with 1 tablespoon of the cheese mixture and 2 spinach leaves. Repeat to make a second layer and finish each stack with a third eggplant slice. Top each with 1 tablespoon marinara sauce and 1 tablespoon of cheese.

Bake until the cheese is melted and the stacks are heated throughout, 8 to 10 minutes. Serve hot.

Baked Eggplant Parmesan Stacks Recipe

Utensils needed:

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