Eggplant Stacker

I am a big fan of the TV show “The Chew”. I watch it almost everyday. On one episode, Mario Batali made Eggplant Parm Stacks. I tried making them, and ever since, the recipe has become one of my go-to options for meatless dishes in my weekly meals. I love that you don’t have to fry anything! To make my life easier and convenient, I made some simple changes to the recipe, like using dried basil instead of fresh, grated mozzarella cheese instead of sliced, and Panko instead of regular bread crumbs. I also add grated Parmesan cheese when I have it on hand. I encourage you to try this recipe. If you are a fan of eggplant it will not disappoint!


Eggplant Stacker


1 large purple eggplant (sliced into 1 inch rounds)
3-5 garlic cloves (peeled and thinly sliced)
1 teaspoon dried basil
1 cup pasta sauce
1 – 1-1/2 cups shredded mozzarella
1/4 cup Panko bread crumbs
1 teaspoon dried thyme
olive oil for drizzling
Salt and pepper to taste

  1. Preheat oven to 375 degrees F.
  2. Lay out eggplant rounds on parchment lined cookie sheets in single layers. Cut 2-3 slits in each round, large enough to stuff a garlic slice into each slit. Season with salt and pepper and drizzle with olive oil. Roast until soft and cooked completely, about 15 minutes or so.
  3. In small bowl, mix bread crumbs, thyme and basil together.  Set aside.
  4. Remove eggplant from oven and let cool just slightly, enough so you can handle. Reuse a cookie sheet and build stacks of eggplant. Begin with a slice of eggplant and smear with a couple tablespoons of pasta sauce and top with mozzarella cheese. Build each stack two layers tall, top with breadcrumbs and sprinkle with Parmesan cheese. Drizzle tops will olive oil.
  5. Increase the temperature of the oven to 400 degrees F.
  6. Put the eggplant stacks back into the oven and cook 3-5 minutes, or until the cheese is melted and the bread crumbs are toasted.

Original Source: The Chew – Mario Batali’s Eggplant Parm Stacks

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One Comment

  1. I am going to try this. Love Egg Plant dishes. Thanks

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