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Different view of the Plated baked stacks of eggplant parmesan ready to be consumed

Eggplant Ricotta Stacks | Healthy Baked

Easy, delicious and healthier than the fried version.
Course Dinner
Cuisine Italian
Keyword eggplant ricotta stacks
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 stacks
Calories 319kcal


The Goodies

  • 1 medium eggplant washed and sliced thinly
  • 1 pound ricotta cheese full fat
  • 3 tablespoons parmesan cheese
  • 1 egg
  • 1 teaspoon oregano dried
  • 1/2 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
  • Enjoy


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: 1Stack | Calories: 319kcal | Carbohydrates: 16g | Protein: 19g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 113mg | Sodium: 1029mg | Potassium: 396mg | Fiber: 3g | Sugar: 6g | Vitamin A: 645IU | Vitamin C: 2.6mg | Calcium: 324mg | Iron: 1.1mg