This baked stacks of eggplant parmesan recipe is super easy and oh, so tasty!!
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?
On to the Health Baked Stacks of Eggplant Parmesan
So, I start by washing and cutting the eggplant into thin slices. In contrast, here’s where I deviate from my usual way of preparing eggplant parmesan. I decide not to sprinkle kosher salt on the eggplant to see if it makes a difference, especially since I’m going to bake the eggplant first. (It doesn’t because baking sufficiently dries the eggplant out without using the salt.)
I preheat the oven to 400 degrees Fahrenheit.
Finally, I line the eggplant on a jelly roll pan and stick it in the oven for 20 minutes.
Make the Cheesy Goodness
I grab the container of homemade meatless gravy I thawed from the freezer and all the other goodies that are going to make this delicious eggplant parmesan!!
After that, I make the ricotta cheese mixture. I take my baking dish and ladle some gravy over the bottom. Finally, I lay 4 pieces of eggplant on the gravy and dollop some of the ricotta cheese mixture on top of the vegetable. (Note: you will not use all the ricotta cheese.)
Likewise, I ladle a spoonful of gravy over the cheese and stick a thin slice of mozzarella on top.
Fast forward four layers. As a result, this is what the stacks look like right before I stick them in the oven.
Furthermore, I bake the stacks of eggplant parmesan for 25 minutes.
Finally, it’s time to serve it! So, I plate a stack and get ready to dig in.
Yum, yum, YUM.
I hope you enjoyed this recipe because it is so scrummynumscious!
Certainly, please let me know what you think of the recipe or even comment just to say hello! And if you do comment, which I hope you do, please rate the recipe too because it helps me a great deal.
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Easy, delicious and healthier than the fried version.
- 1 medium eggplant, washed and sliced thinly
- 1 pound ricotta cheese, full fat
- 3 tablespoons parmesan cheese
- 1 egg
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1 – 2 cups gravy, (or pasta sauce)
- 16 thin slices of fresh mozzarella
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
I find that 4 layers is the maximum layer before it topples. I also did not use all the ricotta cheese mixture, so the calorie count is probably less.
- Serving Size: 1 Stack
- Calories: 339