Baked Eggplant Parmesan Stacks Recipe

Name: Baked Eggplant Parmesan Stacks Recipe
Prep time: 3 min
Cook time: 25 min
Total time: 28 min
Yield: 4
Cuisine: American
Ingredients: 0 pieces Olive Oil (Olive oil); 2 pieces Eggplant (2 large eggplants (about 3 pounds total)); ½ tsp Kosher Salt (1/2 teaspoon kosher salt); 0 pieces Black Pepper (ground black pepper); 1 cup Ricotta Cheese (1 cup ricotta cheese); ¾ cup Mozzarella Cheese (3/4 cup grated mozzarella cheese); ½ cup Parmesan Cheese (1/2 cup freshly grated Parmesan cheese); 3 tbsp Basil (3 tablespoons finely chopped fresh basil); 1 ½ cup Marinara Sauce (1 1/2 cups marinara sauce); 32 pieces Spinach (32 spinach)

Baked Eggplant Parmesan Stacks Recipe - Main Course (American)

28 minAmerican

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Preheat the oven to 450ºF. Line a baking sheet with parchment paper or lightly spray with nonstick cooking spray or mist with olive oil.
2Trim 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.
3Bake until golden brown on both sides, 8 to 9 minutes per side. Transfer all but the largest 8 rounds of eggplant to a plate.
4Meanwhile, in a medium bowl, combine the cheeses and basil.
5Make 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.
6Bake until the cheese is melted and the stacks are heated throughout, 8 to 10 minutes. Serve hot.