Baked Eggplant Stacks with Crisp Panko and Seasoned Ricotta
By Liam Carter
Prep
30 min
Cook
45 min
Total
75 min
Servings
8
Level
Medium
Baking breaded eggplant on a raised wire rack lets hot air reach both sides, drying the coating into a crisp golden shell instead of trapping steam underneath. These Baked Eggplant Stacks layer those rounds with marinara, seasoned ricotta, mozzarella, and Parmesan.
Flour, beaten egg, and a panko-Parmesan coating create the breaded rounds, with garlic powder, onion powder, oregano, and basil seasoning the crust. The filling combines ricotta with parsley, basil, garlic, oregano, black pepper, and crushed red pepper. Jarred marinara, shredded mozzarella, and additional Parmesan form the layers before the assembled stacks return to the oven.
The first bake is on track when the rounds turn golden brown after being flipped and sprayed on both sides. Keep them in a single layer with space between them, since crowding limits airflow and can soften the coating. During the final bake, look for melted cheese and bubbly sauce around the edges; using wider eggplant rounds at the base helps each stack stay upright.
Serve the stacks with fresh basil, a side salad, and crusty bread for excess sauce. Leftover portions can be covered with foil and baked at 350°F for 20–25 minutes, until bubbly and heated throughout.
Why you'll love this recipe
- A raised wire rack exposes both sides of the breaded eggplant to oven heat, helping the panko coating brown without the rounds turning soggy.
- The flour, egg, and panko sequence gives each quarter-inch eggplant slice a coating that adheres well through flipping, layering, and the final bake.
- Panko’s larger crumbs make a more substantial crust than regular breadcrumbs, while grated Parmesan and dried herbs season every breaded round.
- Building each stack with three eggplant rounds creates distinct ricotta, marinara, and cheese layers, so the bake combines eggplant Parmesan and rollatini-style elements.
- Using the widest eggplant rounds at the bottom gives the layered stacks a sturdier base, which helps the ricotta and sauce layers remain neatly supported.
- A final 375°F bake melts the mozzarella and Parmesan while the sauce bubbles at the edges, warming the layered components together without another breading step.
Ingredients
- •1 medium eggplant (12 oz (345 g), cut into ¼-inch rounds)
- •0.25 cup all-purpose flour
- •0.5 tsp salt
- •0.25 tsp ground black pepper
- •2 large eggs (beaten)
- •0.67 cup panko breadcrumbs
- •0.25 cup grated Parmesan (for eggplant breading)
- •0.5 tsp garlic powder
- •0.5 tsp onion powder
- •0.5 tsp dried oregano (for eggplant breading)
- •0.5 tsp dried basil
- •olive oil spray
- •15 oz ricotta cheese
- •2 tbsp fresh parsley (chopped)
- •2 tbsp fresh basil (chopped)
- •4 cloves garlic (minced or pressed)
- •0.5 tsp salt (for filling)
- •0.5 tsp dried oregano (for filling)
- •0.25 tsp ground black pepper (for filling)
- •0.25 tsp crushed red pepper (more to taste)
- •2 cups marinara sauce (divided)
- •1.25 cups shredded mozzarella cheese (divided)
- •6 tbsp grated Parmesan (divided, for assembly)
- •fresh basil (for serving)
Instructions
- 1
Preheat the oven to 400°F and slice the eggplant into ¼-inch-thick rounds, aiming for about 24 rounds.
- 2
Stir the flour, salt, and pepper together in one bowl.
- 3
Place the beaten eggs in a second bowl.
- 4
Stir the panko, Parmesan, garlic powder, onion powder, dried oregano, and dried basil together in a third bowl.
- 5
Set a large oven-safe wire rack over a rimmed sheet pan and grease the rack with cooking spray.
- 6
Coat each eggplant round on all sides in the flour mixture, dip it in the beaten egg, then press the panko mixture onto both sides.
- 7
Arrange the coated eggplant rounds in a single layer on the greased rack and spray the tops with olive oil spray.
- 8
Bake for 15 minutes, flip each round, spray the other side with olive oil spray, and bake for another 10–15 minutes until golden brown.
- 9
While the eggplant bakes, prepare the remaining ingredients and lower the oven temperature to 375°F once the eggplant is done.
- 10
Stir the ricotta, parsley, basil, garlic, salt, oregano, black pepper, and crushed red pepper together until evenly combined.
- 11
Spray a large rectangular baking dish at least 9 by 13 inches with cooking spray and spread ½ cup marinara sauce evenly over the bottom.
- 12
Arrange eight baked eggplant rounds in a single layer in the dish.
- 13
Top each round with about 1½ tablespoons ricotta filling, 1 tablespoon marinara, 1 tablespoon mozzarella, and 1 teaspoon Parmesan, then add another eggplant round.
- 14
Repeat the ricotta, marinara, mozzarella, and Parmesan layers once more, then place the remaining eight eggplant rounds on top.
- 15
Top with the remaining marinara sauce, mozzarella, and Parmesan.
- 16
Bake at 375°F for 15–20 minutes, until the cheese is melted, the sauce is bubbly, and the stacks are heated throughout.
- 17
Serve topped with fresh basil.
FAQ
Nutrition (per serving)
Calories
280
Protein
18.4g
Fat
13g
Carbs
24.2g
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