Name: Baked Eggplant Parmesan Stacks Recipe
Total time: 28 min
Yield: 4
Cuisine: Italian

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A baked eggplant parmesan stacks recipe recipe. 

How to make Baked Eggplant Parmesan Stacks Recipe

Add A Pinch

Crawler

Italian

<p>A baked eggplant parmesan stacks recipe recipe. </p>

Olive oil

Large eggplants

Kosher salt

Freshly ground black pepper

Ricotta cheese

Shredded mozzarella cheese

Freshly grated parmesan cheese

Finely chopped fresh basil

Marinara sauce

Baby spinach leaves

Preheat the oven to 450f. Line a baking sheet with parchment paper or lightly spray with nonstick cooking spray or mist with olive oil.

step 1

Trim the ends off the eggplant and slice each crosswise into twelve-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.

step 2

Bake until golden brown on both sides, 8 to 9 minutes per side. Transfer all but the largest 8 rounds of eggplant to a plate.

step 3

Meanwhile, in a medium bowl, combine the cheeses and basil.

step 4

Make 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.

step 5

Bake until the cheese is melted and the stacks are heated throughout, 8 to 10 minutes. Serve hot.

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Baked Eggplant Parmesan Stacks Recipe

About Baked Eggplant Parmesan Stacks Recipe:

Ingredients for Baked Eggplant Parmesan Stacks Recipe

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