Baked Eggplant Stacks Recipe

I stacked breaded eggplant rounds with seasoned ricotta, marinara and melted mozzarella to create my Eggplant Parmesan Stacks, a layered take on rollatini that can be baked or air fried for a satisfying Italian American vegetarian dinner.

I love stacking breaded eggplant rounds into messy little towers, layers that wobble and threaten to slide. Fans of Eggplant Ricotta will get why the creamy ricotta tucked between slices makes me keep making these over and over.

I call them my take on Eggplant Parmesan Stacks, but theyre not fussy, and sometimes I ruin a stack by eating the top before anyone else can. Its the collision of ricotta and roasted eggplants that keeps me curious, every single time.

Theyre imperfect, a little dramatic, and totally worth trying on a weeknight.

Ingredients

• Eggplant: meaty, low calorie, good fiber source, soaks up flavors, slight bitterness
• Ricotta: creamy, high protein, adds tenderness and mild milky sweetness
• Mozzarella: melts beautifully, it’s stretchy cheese, adds rich fat and mild saltiness
• Parmesan: nutty, salty punch, lots of umami, small dose boosts flavor
• Panko: adds crisp texture, light carbs, browns nicely in oven
• Marinara sauce: tomato based, provides acidity, vitamin C, comforting savory notes
• Olive oil: healthy monounsaturated fats, helps browning, adds fruity richness
• Eggs: bind layers, add protein and structure, help golden color
• Basil: fresh, aromatic herb, brightens dish with peppery sweet notes

Ingredient Quantities

• 2 medium eggplants (about 2 lb), sliced 1/2 inch thick
• 1 cup all purpose flour
• 3 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese, divided
• 1 1/2 cups whole milk ricotta
• 1 large egg (for ricotta)
• 2 cups marinara sauce
• 8 ounces shredded mozzarella (about 2 cups)
• 2 to 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons chopped fresh parsley
• Fresh basil leaves for garnish
• Pinch of red pepper flakes, optional

How to Make this

1. Slice the eggplants into 1/2 inch rounds, lay them on a tray and sprinkle about 1/2 teaspoon of the kosher salt over both sides; let sit 15 minutes to draw out moisture, then pat very dry with paper towels so they don’t get soggy.

2. Preheat oven to 425 F if baking, or preheat your air fryer to 380 F if air frying. Line a baking sheet with parchment or use a wire rack, and set up three bowls: flour in bowl 1, the 3 beaten eggs in bowl 2, and in bowl 3 mix panko, 1/4 cup grated Parmesan, 1/4 teaspoon of the garlic powder, about 1/4 teaspoon black pepper and the remaining 1/4 teaspoon kosher salt.

3. Dredge each eggplant slice in flour, shake off excess, dunk in the beaten eggs, then press into the panko mixture so the crumbs stick. Place breaded rounds on the rack or sheet. Tip: press the crumbs on with your fingers so they really adhere.

4. If baking: brush both sides of the rounds with 2 to 3 tablespoons olive oil (spread it evenly), bake at 425 F for 18 to 22 minutes, flipping once, until golden and crisp. If air frying: lightly brush or spray oil on slices and air fry in batches at 380 F for 8 to 10 minutes, flipping halfway, until golden. Don’t overcrowd the basket or tray.

5. While the eggplant cooks, mix the ricotta filling: combine 1 1/2 cups whole milk ricotta, the large egg for the ricotta, the remaining 1/4 cup Parmesan, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper, 2 tablespoons chopped fresh parsley, and a pinch of red pepper flakes if you want heat. Taste and adjust salt if needed.

6. Warm the marinara slightly so it’s easy to spoon. Spread about 1/2 cup of marinara over the bottom of a baking dish (9×9 or similar). Have the 8 ounces shredded mozzarella ready.

7. Build the stacks: place one breaded eggplant round on the sauce, spread about 1 to 2 tablespoons of the ricotta mixture on it, spoon a little marinara over the ricotta, and sprinkle a little mozzarella. Repeat to make 2 or 3 layers per stack (depending on how tall you want them) and finish each stack with a generous sprinkle of mozzarella.

8. Spoon any remaining marinara around the stacks (use up to the full 2 cups total), sprinkle any leftover Parmesan over the top, and drizzle a tiny bit more olive oil if you like extra browning.

9. Bake the assembled stacks at 400 F for 8 to 12 minutes, until the cheese is melted and bubbly. Let them rest 4 to 5 minutes so they set, then garnish with fresh basil leaves and a little more chopped parsley before serving.

Equipment Needed

1. Chef knife and cutting board for slicing the eggplant
2. 3 shallow bowls for flour, beaten eggs, and the panko mixture
3. Baking sheet plus parchment paper or a wire rack that fits the sheet
4. Pastry brush or oil mister to oil the rounds before baking or air frying
5. Whisk or fork and a mixing bowl for the ricotta filling
6. Measuring cups and spoons for cheese, salt, spices and oil
7. Tongs or a wide spatula for flipping the rounds while cooking
8. 9 by 9 baking dish for assembling and finishing the stacks, plus your oven or air fryer

FAQ

Baked Eggplant Stacks Recipe Substitutions and Variations

• Eggplant → zucchini or large portobello caps. Zucchini slices work best if you salt and pat them dry for 10–15 minutes first to remove extra moisture; portobellos give a meaty bite, just trim stems and adjust bake time a few minutes.
• Panko breadcrumbs → regular breadcrumbs or crushed cornflakes/tortilla chips for extra crunch. Regular crumbs will brown slower so toss with a teaspoon of oil, crushed chips add great texture but watch salt.
• Whole milk ricotta → blended cottage cheese (1:1) or a mix of Greek yogurt plus a little cream cheese (about 3/4 cup Greek to 1/4 cup cream cheese). If using cottage, drain first so the filling isn’t watery, you’ll still get the creamy feel.
• Grated Parmesan → Pecorino Romano or Asiago, or for a lighter vegan-ish swap use nutritional yeast. Pecorino is saltier so cut back on added salt a bit, nutritional yeast gives that cheesy flavor but different texture.

Pro Tips

– Salt and dry the eggplant well so it wont go soggy later. If you have time, press the slices between paper towels or a clean dish towel for an extra 10 minutes. Drier slices = crispier crust.

– Press the panko on with your fingers and use a wire rack when baking so air can circulate, and lightly oil the crumbs instead of drenching them. A little oil spray or brushing both sides helps get golden color without turning them greasy.

– Make the ricotta thicker by draining it a bit or using a fine mesh strainer, then taste and adjust the salt and pepper. A bit of lemon zest or extra parsley brightens the whole stack, and the thicker filling keeps the layers from running.

– Warm the marinara and assemble just before baking, dont overstack the rounds, and let the finished stacks rest a few minutes so they set. If you want extra browning, give them a quick broil at the end but watch closely so the cheese doesnt burn.