Baked Eggplant Stacks Recipe

I layered breaded eggplant rounds with seasoned ricotta, marinara, and mozzarella into Eggplant Parmesan Stacks that bake or air fry into neat, lasagna-like towers for a simple Italian American vegetarian dinner.

I love turning humble eggplants into something unapologetically bold, and these Baked Eggplant Stacks are that kind of dish. Picture Stacked Eggplant Parmesan vibes but taller and less predictable, layers of breaded rounds with a pillowy ricotta punch that keeps every bite interesting.

There is a crunchy outside and a creamy inside so your fork keeps wondering what will happen next, and I swear even friends who say they dont like eggplant end up asking for one more stack. Its a riff on Eggplant Ricotta that feels fancy but totally doable.

Ingredients

• Eggplant: mild, meaty veggie rich in fiber and antioxidants, soaks up flavors fast.
• Panko breadcrumbs: extra crunchy coating, mostly carbs, can get a little dry.
• Parmesan: sharp salty umami, adds protein and savory depth, not very sweet.
• Ricotta: creamy, soft cheese with protein and calcium, helps bind stacks together.
• Marinara sauce: tomato based, provides vitamin C and acidity, makes it tangy and cozy.
• Mozzarella: melty, mild cheese high in fat and protein, gives gooey stretch.
• Fresh basil: bright herbal note, low calories, adds fresh peppery sweetness to bites.
• Olive oil: healthy monounsaturated fat, helps browning and flavor, use sparingly or not.

Ingredient Quantities

• 2 medium eggplants (about 1.5 to 2 lb total), sliced into 1/2 inch rounds
• 1 tablespoon kosher salt (for sweating the slices)
• 1/2 cup all purpose flour
• 2 large eggs plus 2 tablespoons milk, beaten
• 1 1/2 cups panko breadcrumbs
• 3/4 cup finely grated Parmesan cheese, divided
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper, plus more to taste
• 2 tablespoons olive oil, plus extra for brushing or drizzling
• 1 1/2 cups whole milk ricotta
• 1 large egg (to bind the ricotta)
• 1/4 cup chopped fresh basil or parsley, plus extra for garnish
• 1/2 teaspoon salt (for the ricotta)
• 2 cups marinara sauce (about 16 oz)
• 2 cups shredded mozzarella cheese (about 8 oz)
• cooking spray or oil spray, optional

How to Make this

1. Slice 2 medium eggplants into 1/2 inch rounds, lay them in a single layer, sprinkle with 1 tablespoon kosher salt and let sit 20 to 30 minutes to sweat; rinse or wipe off the salt then pat very dry with paper towels and preheat the oven to 425°F (or preheat your air fryer to 380°F).

2. Make the ricotta filling: stir together 1 1/2 cups whole milk ricotta, 1 large egg, 1/4 cup chopped fresh basil or parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 cup of the finely grated Parmesan; taste and adjust, set aside.

3. Set up a breading station: put 1/2 cup all purpose flour in one bowl; beat 2 large eggs with 2 tablespoons milk in a second bowl; in a third bowl mix 1 1/2 cups panko, the remaining 1/2 cup Parmesan, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder and 1/4 teaspoon black pepper, then drizzle or toss with 2 tablespoons olive oil so the crumbs brown nicer.

4. Dredge each eggplant round: flour, shake off excess, dip in the egg + milk, press into the panko-Parmesan mix so it sticks; place on a baking sheet lined with foil or parchment and either spray lightly with cooking spray or brush each slice with a little extra olive oil.

5. Cook the breaded rounds until golden: bake on the top rack at 425°F for about 15 to 20 minutes, flip once halfway through; or air fry at 380°F for 10 to 12 minutes, flipping once. They should be crisp and lightly browned.

6. Lower oven to 375°F and spread a thin layer of marinara in the bottom of a baking dish (use the 2 cups marinara across your stacks as you build them).

7. Build the stacks: place a breaded eggplant round on the sauced base, dollop and spread about a tablespoon or two of the ricotta mixture, spoon a little marinara over that, sprinkle some shredded mozzarella, then repeat with 2 more rounds per stack (or however tall you like) finishing each stack with extra marinara and a good sprinkle of the 2 cups shredded mozzarella.

8. Bake the assembled stacks at 375°F for 15 to 20 minutes until the cheese is melted and bubbly and the stacks are heated through.

9. Let the stacks rest for 5 minutes, then garnish with the remaining chopped basil or parsley, a drizzle of olive oil, and extra black pepper to taste. Serve warm.

Equipment Needed

1. Baking sheet (or air fryer basket) lined with foil or parchment
2. Oven safe baking dish (for assembling and baking the stacks)
3. Three mixing bowls (for ricotta, flour, and egg/panko stations)
4. Measuring cups and spoons
5. Whisk or fork (to beat eggs for the ricotta and egg wash)
6. Tongs or a spatula (for flipping and stacking the eggplant)
7. Fine grater or microplane (for the Parmesan)
8. Pastry brush or oil spray (to coat the slices)
9. Paper towels and a clean kitchen towel (to pat dry the eggplant and keep things tidy)

FAQ

Baked Eggplant Stacks Recipe Substitutions and Variations

• Eggplant: try zucchini (slice a bit thicker, it cooks faster) or thick portobello mushroom caps for a meatier texture; both soak up sauce well.
• Eggs (for dredging): swap with aquafaba about 3 tbsp per egg, or a flax “egg” 1 tbsp ground flaxseed + 3 tbsp water (let sit 4 to 5 min), or use buttermilk 1/4 cup per egg for a tangy binder.
• Panko breadcrumbs: use regular dry breadcrumbs, crushed cornflakes, or almond meal for a low carb option; for gluten free use GF panko or crushed GF crackers.
• Ricotta: blend cottage cheese 1:1 until smooth, or use silken tofu blended with 1 tsp lemon juice and 1 tbsp nutritional yeast for a vegan ricotta, or mascarpone for richer, creamier stacks.

Pro Tips

1. Salt and get those slices really dry before you bread them. Dont skimp on pressing with paper towels or a heavy plate for a few minutes, wet eggplant makes the crumbs go soggy and the coating slide off.

2. Make the panko extra crunchy. Toast it briefly in a skillet with the olive oil or bake it on a sheet until light golden, then cool. Press the crumbs onto each slice firmly and chill the breaded rounds for 10 to 20 minutes so the coating sets and stays put while they cook.

3. Fix watery ricotta by draining it first. Let it sit in a fine mesh sieve or cheesecloth for 15 to 20 minutes, then mix in the egg and a bit of extra grated cheese and a pinch of lemon zest if you like. It will hold together better and taste brighter.

4. Bake smart and rest. Dont overcrowd the dish or air fryer, let hot air circulate so things crisp evenly. After baking give the stacks 5 minutes to rest so they settle and dont fall apart when you cut them, and if you want a browned top put them under the broiler for one to two minutes but watch closely so they dont burn.