This baked eggplant ricotta stacks recipe is super easy and oh, so tasty. They are fun to eat and so good that even children love them.
I love Italian food and I don’t think it’s just because I grew up eating a lot of it. I think it’s the melding of flavors that really do it for me.
My mom used to batter and fry the eggplant before layering it with all that cheesy, saucy goodness and sometimes I do too. But mostly, I try to be healthy and bake the eggplant before I layer.
Christopher from the other room: “Are you sure it’s not just because you are lazy?”
I glare indignantly through the wall and tell him to mind his own P’s and Q’s.
Do I like the extra work of battering and frying? No. Does that make me lazy?
Maybe. But it also makes the dish healthier and I’m all for that. See? Sometimes laziness can be good for your health.
See how I can spin things?
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To salt or not to salt
Okay, I’ve experimented with this over the years. I’ve salted the eggplant and let it rest before making the dish and I’ve NOT salted the eggplant and just made the dish. Do I see a difference? No.
So, as I’m always looking for shortcuts when making any dish, I don’t salt my eggplant anymore. Try skipping it yourself to see a) how much it shortens your prep time when making eggplant dishes and b) whether you notice a difference in the taste or texture.
How to make eggplant ricotta stacks
Gather the eggplant. (Ignore the salt in the photo.) 🙂
Wash the eggplant, cut into thin slices and lay them on the pan in a single layer.
If your eggplant is large, you may need two pans.
Bake for 20 minutes.
Gather the rest of the ingredients – homemade gravy I thawed from the freezer, or you can use store bought if you prefer, ricotta, mozzarella, parmesan cheese and an egg.
Add ricotta cheese, parmesan cheese, egg, oregano and salt in a bowl and mix until it is combined.
Ladle some gravy in the bottom of the baking dish.
Lay 4 pieces of eggplant on the gravy and dollop some of the ricotta cheese mixture on top of the vegetable.
Ladle a spoonful of gravy over the cheese and add a thin slice of mozzarella on top.
Continue layering the eggplant, gravy and mozzarella.
Fast forward four layers. Look at those eggplant stacks!
Bake for 25 minutes.
Time to serve it. I plate a stack and get ready to dig in.
Yum, yum, YUM.
I hope you enjoyed this baked eggplant ricotta stacks recipe because it is so delicious.
Other Italian dishes
And as always, may all your dishes be delish!
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Eggplant Ricotta Stacks | Healthy Baked
- 1 medium eggplant washed and sliced thinly
- 1 pound ricotta cheese full fat
- 3 tablespoons parmesan cheese
- 1 egg
- 1 teaspoon oregano dried
- ½ teaspoon salt
- 2 cups gravy (or pasta sauce) 1 – 2 cups
- 16 slices of fresh mozzarella sliced thin
Do it Now!
- Preheat the oven to 400 F
- Line a jelly roll pan with parchment paper and place all the slices of eggplant on the pan
- Bake for 20 minutes
- While the eggplant is baking, start on ricotta cheese mixture
- In a medium bowl, add ricotta cheese, parmesan cheese, egg, oregano and salt and mix until it is combined
- Ladle some gravy in the bottom of a medium sized baking dish
- Lay four eggplant rounds on the gravy and dollop some cheese on the eggplant
- Ladle some gravy on cheese and lay a piece of mozzarella on top
- Repeat until you have at least 4 layers of eggplant, end with mozzarella cheese layer
- Bake for 25 minutes
- Plate an eggplant stack
- Eat eggplant stack
- Smile at other eggplant stacks