These Eggplant Stacks are a symphony of flavors and textures, featuring delightful layers of perfectly breaded eggplant, creamy herb-infused ricotta, vibrant marinara sauce, and fresh basil leaves. They represent an easy-to-make Italian favorite that’s both comforting and elegantly presented.

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Embracing the Comfort of Italian Cuisine with a Modern Twist

If there’s one culinary tradition that consistently captures hearts and palates worldwide, it’s Italian food. My personal favorites are never overly complicated; instead, they shine through their reliance on fresh, high-quality ingredients, robust flavors, and an undeniable ability to evoke a sense of warmth and comfort. Among these cherished classics, eggplant parmesan holds a special place, a dish synonymous with Italian home cooking and hearty satisfaction.

Today, we’re delving into a recipe that draws its inspiration from the beloved eggplant parmesan but reinterprets it into an even more captivating and surprisingly lighter form: Eggplant Stacks. Imagine tender slices of eggplant, boasting a golden, crispy panko crust from oven-baking, meticulously layered with a rich and creamy ricotta cheese mixture bursting with fresh herbs, bright basil leaves, and a zesty marinara sauce. It’s a culinary experience that truly asks, “Could it get any better?” The resounding answer, without a doubt, is “no.” This elegant stacking method not only enhances the presentation but also allows each distinct flavor to truly sing in every bite.

The Jersey Shore Inspiration: A Culinary Memory

The genesis of this particular recipe transports me back to my childhood summers spent in Normandy Beach, New Jersey. This charming coastal town, a true gem of the Jersey Shore, was home to a little culinary haven known as the Normandy Beach Market. A visit there was, and remains, an absolute “must” for anyone spending time by the ocean. Tucked just one block from the sandy shores, this market was a treasure trove of incredible baked goods, delicious sandwiches, wraps, salads, and an array of appetizers and pre-made items designed to simplify mealtime during a busy beach vacation. It was in this vibrant, bustling setting that the idea for these individual eggplant stacks first took root, inspiring a dish that combines convenience with gourmet appeal.

A Healthier, Easier Approach to Eggplant Perfection

One of the defining characteristics of these Eggplant Stacks, setting them apart from traditional eggplant parmesan, lies in a couple of thoughtful substitutions and cooking techniques. Firstly, I opt for part-skim ricotta cheese instead of the heavier mozzarella, which contributes a wonderfully creamy texture without overwhelming richness. This choice lightens the dish significantly while still delivering on flavor. Secondly, and perhaps most importantly, my breaded eggplant slices are oven-baked, not fried. This method eliminates the need for excess oil, significantly reduces fat content, and miraculously, cuts down on kitchen mess – a win-win in my book!

The secret to perfectly cooked, non-mushy baked eggplant lies in a crucial preparatory step: salting. Before baking, I generously sprinkle both sides of the eggplant slices with kosher salt and allow them to rest on paper towels or a baking rack for about 30 minutes. This process is vital as it draws out excess moisture, preventing the eggplant from becoming watery or soggy during baking. Once rested, a simple pat-down with a paper towel ensures they are ready for breading and baking, guaranteeing a delightfully firm yet tender texture.

These versatile Eggplant Stacks can be presented as a show-stopping main course, a delectable side dish to complement your meal, or even an impressive appetizer. Their ease of assembly makes them perfect for any occasion, and their appealing layered presentation is sure to garner compliments – that is, of course, before they are swiftly devoured!

The Art of Perfecting Baked Eggplant

Achieving that ideal crisp-tender eggplant foundation is simpler than you might think. Beyond salting, which is non-negotiable for preventing sogginess, the choice of breadcrumbs makes a difference. Italian seasoned panko breadcrumbs are highly recommended for their superior crispiness compared to regular breadcrumbs. When baking, ensure your oven is preheated to the specified temperature (400 degrees F or 200 degrees C) and that your baking sheet is lined with foil and generously sprayed with non-stick cooking spray. This prevents sticking and promotes even browning. Arrange the eggplant slices in a single layer to allow for proper air circulation, which is key to achieving a uniformly crispy crust.

Flavor Harmony: The Components of Each Stack

Each component of these Eggplant Stacks plays a crucial role in creating a harmonious blend of flavors and textures. The part-skim ricotta, when mixed with grated parmesan, fresh parsley, salt, pepper, and Italian seasoning, transforms into a creamy, savory filling that beautifully contrasts with the eggplant. The marinara sauce, whether homemade or a high-quality jarred variety, provides a vibrant, zesty counterpoint that ties all the layers together. Finally, the fresh basil leaves are not just a garnish; their aromatic, slightly sweet, and peppery notes elevate the entire dish, adding a burst of freshness that brightens every bite.

Versatility on Your Plate

One of the joys of these Eggplant Stacks is their incredible versatility. As a main course, they are satisfying and wholesome, especially when paired with a light green salad and a crusty loaf of garlic bread. As a side dish, they can accompany grilled chicken, fish, or a robust steak, adding an elegant Italian touch to your meal. You can even prepare smaller stacks for a sophisticated appetizer at your next gathering. Consider sprinkling a little extra parmesan cheese on top before the final bake for an even richer golden crust. For those who enjoy a little heat, a pinch of red pepper flakes can be added to the ricotta mixture or sprinkled over the marinara.

Eggplant Stacks

Author:
Mary Ann Dwyer

Servings:
4

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Ingredients

1 large eggplant sliced into 12 – 1/4 inch rounds
kosher salt
1/2 cup all-purpose flour
2 large eggs lightly beaten
1 1/2 cups Italian seasoned panko bread crumbs
15 ounce container part-skim ricotta cheese
1/4 cup grated parmesan cheese plus extra for sprinkling
1/2 tsp. kosher salt
1/4 tsp. ground pepper
1 Tbsp. fresh parsley chopped
1/2 tsp. Italian seasoning I use Mrs. Dash
1 24 oz. jar marinara sauce
12 basil leaves

Instructions

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and generously spray with non-stick cooking spray to prevent sticking.
In a medium bowl, combine the part-skim ricotta cheese, grated parmesan, 1/2 tsp. kosher salt, 1/4 tsp. ground pepper, fresh chopped parsley, and Italian seasoning. Mix well until all ingredients are thoroughly combined. Set this creamy mixture aside.
Prepare the eggplant: Sprinkle each eggplant round (both sides) generously with kosher salt. Lay the salted rounds on paper towels or a baking rack and let them rest for 30 minutes. This crucial step draws out excess moisture. After 30 minutes, firmly pat each round dry with a paper towel to remove moisture and any excess salt.
Bread the eggplant: Set up a dredging station. Dip each eggplant slice into the all-purpose flour, ensuring it’s lightly coated. Next, dip into the lightly beaten eggs, letting any excess drip off. Finally, coat thoroughly in the Italian seasoned panko bread crumbs, pressing gently to adhere. Place the breaded eggplant onto the prepared baking sheet in a single layer. Bake for 20 minutes total, flipping them halfway through (10 minutes per side) until golden brown and crispy. Remove from the oven and let cool slightly for a few minutes.
To assemble the stacks: Spread a light layer of marinara sauce on the bottom of a square baking dish (large enough to comfortably accommodate four stacks). Begin assembling each stack directly on top of the marinara. For each stack, place one baked eggplant slice, then top with 1 heaping tablespoon of the ricotta cheese mixture (spreading it evenly over the eggplant round). Add 2 tablespoons of marinara sauce, and then one fresh basil leaf. Repeat this layering process two more times to build each stack to three eggplant slices high. Finish each stack with a final drizzle of marinara and a generous sprinkle of parmesan cheese on top.
Return the assembled stacks to the oven and bake for an additional 15-20 minutes, or until they are heated through, the cheese is bubbly, and the top is lightly golden.

Total Time:
Approximately 45 minutes

Before your first bite, snap a photo and share!
If you make this recipe, I’d love to see! Be sure to follow thebeachhousekitchen on Instagram and tag Mention @thebeachhousekitchen or tag #thebeachhousekitchen!

A Culinary Journey Worth Taking

These Eggplant Stacks are more than just a meal; they’re an experience. They embody the essence of wholesome Italian cooking with a lighter, more modern approach, proving that you don’t need to sacrifice flavor for health. The combination of crispy baked eggplant, creamy ricotta, rich marinara, and fragrant basil creates a dish that is both satisfying and delightfully fresh. Whether you’re seeking a delicious weeknight dinner, an impressive dish for entertaining, or simply a comforting taste of Italy, these stacks are sure to become a cherished addition to your recipe repertoire.

So, gather your ingredients, follow these simple steps, and prepare to embark on a delightful culinary journey right in your own kitchen. You’ll be amazed at how easily you can create a dish that feels gourmet yet is incredibly accessible. Enjoy every savory, herb-infused bite!