Our eggplant stacks can be a whole meal, one that's low in calories, made like a pizza, on a bed of spinach greens, ladened with ricotta cheese, or even meats for meat lovers out there!
So if you're a big fan of eggplant like we are, starting out with breadcrumb-coated eggplant steaks then stacked with the many toppings, you can build them just the way your family likes them.
Our eggplant stacks are featured on a bed of sauteed spinach in garlic, a sliced of beefsteak tomato, and thick sliced mozzarella you can serve warm or hot.
Drizzle with extra virgin olive oil or plain tomato marinara sauce, it's heaven on a plate of stacked deliciousness.
Again keep in mind there are several versions you can make and more of the recipes for anything you may stop and say oh that sounds so good, has a great idea that awaits you below.
Scroll down and check out all the options and print off our recipe card.
Serving Eggplant Stack Ideas
- serve on top of toasted garlic bread
- top the eggplant with melted cheese and make a pizza-style tomato sauce for an appetizer with just Parmesan cheese stack
- layered for eggplant in a ricotta style casserole
- serve drizzled with Italian dressing using our Caprese Salad
- drizzle our warmed homemade marinara sauce on top of the stacks
Other Cooking Methods
- Pan Fried: dip in beaten egg first then in breadcrumbs. Fry them in a small amount of vegetable oil blended with olive oil on a medium-high heat
- Air Fry: Preheat the fryer to 375 degrees and spray the basket. Dip in beaten egg then breadcrumbs drizzle each slice with extra virgin olive oil. Carefully place in the basket not crowding in a single layer. Air fry the slices for 15 to 20 minutes, or until crisp and golden brown, flipping once
Ingredients Needed (scroll down to the recipe card for exact measurements)
- eggplant peeled and sliced
- table salt
- whole egg or egg whites
- Italian flavored breadcrumbs grated (or use pork rinds for diabetic version, or gluten-free flour for allergies)
- Parmesan cheese grated
- Pecorino Romano cheese grated
- dried oregano
- black pepper ( you can also add a pinch of cayenne pepper for heat)
- granulated garlic powder
- cooking spray or extra virgin olive oil you may need a little more for drizzling
- cooked spinach leaves
- sliced beefsteak tomatoes
- mozzarella
- Garnish with hot marinara sauce, red peppers flakes, or hot sauce, a drizzle with Italian dressing or just EVOO, Parmesano Reggiano long shreds of cheese, or Pecorino Romano grated if desire
- Note: for low calories, all vegetarians, or for meat lovers see suggestions below for more stacking ideas and the recipe card
Eggplant Favorite Recipes
Eggplant Ricotta Casserole
Eggplant aka Zucchini Roll-Ups
Eggplant Parmesan
Eggplant Boats
Suggestions and Tips
- for best results slice the eggplant thick
- to remove bitterness from the eggplant slices, salt on paper towels and drain for at least 30 minutes then rinse off the salt and blot dry
- be sure to dip in the egg first for all methods of cooking
- Stacking Alternatives:
- chicken breasts cooked (medallions, leftover cutlets, patties if in a hurry)
- sliced pepperoni, cooked Italian sliced sausage, anydeli meats IE capicola
- Leftovers IE: boneless steak or pork tenderloin, grilled meats of any kind boneless
- sauteed spinach, boiled and sauteed escarole or broccoli rabe
- add a layer of homemade ricotta cheese
- sliced whole milk mozzarella and/or provolone cheese
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Fun Eggplants Ideas Our Way
If you love eggplant baking them with or without a coating, can be a great low-calorie option or you can stack them ladened with loads of melted cheese, meats, and breading.
Keep in mind being these are all individually made you can make appetizers that will please a crowd and picky children tailored to whatever they like!
After the eggplant is cooked our favorite is on a bed of sauteed greens, fresh sliced of tomatoes with mozzarella like Caprese Salad.
Our recipe for eggplant is thickly sliced and can be, baked, fried the old-fashioned way, or air-fried.
Eggplant Florentine Pomodoro
Yield: 12
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Eggplant sliced baked then stacked as an appetizer or whole meal depending on our many suggestions you want to build your stack with!
Ingredients
- Baked Eggplant Steaks ( these can just be roasted plain uncoated with a drizzle of olive oil, salt, and pepper, or coated using the link for eggplant steaks)
- beefsteak tomato sliced as many as you need
- slices of whole milk mozzarella
- salt, pepper, granulated garlic powder
- sauteed spinach, cooked sauteed broccoli rabe, or escarole
- Garnish: marinara sauce, red peppers flakes, or hot sauce, a drizzle with Italian dressing or just EVOO, Parmesano Reggiano long shreds of cheese, or Pecorino Romano grated
Instructions
- Preheat the oven to 400 degrees and prepare a baking sheet with parchment paper that's oil sprayed.
- First, peel the eggplant and leave stripes then thickly cut them 1/2 to 1 inch thick.
- Lay them out on paper towels sprinkled with table salt to drain for around 30 minutes.
- These can be breaded (see breaded eggplant recipe here) or roasted plain drizzled with olive oil salt and pepper.
- Place them on oil-sprayed parchment papered baking sheet (to avoid sticking to the paper) t 400 degrees until softened around 30 minutes.
- Assembly for Eggplant Stacks:
- Note: serve warm with melted cheese or stacked with cold deli meats and cheeses:
- For this recipe, we used a bed of sauteed spinach, placed it on a plate, add the eggplant, a sliced beefsteak tomato then a thickly sliced piece of mozzarella cheese topped with warmed marinara sauce.
- Garnish with hot marinara sauce, red peppers flakes, or hot sauce, a drizzle with Italian dressing or just EVOO, Parmesano Reggiano long shreds of cheese, or Pecorino Romano grated if desired
- See notes for suggestions on stacking with other delicious ingredients below.
Notes
Suggestions and Tips
- for best results slice the eggplant thick around 1 inch
- to remove bitterness salt on paper towels and drain for at least 30 minutes then rinse off the salt
- be sure to dip in the egg first for all methods of cooking
- Stacking Alternatives:
- chicken breasts cooked (medallions, leftover cutlets, patties if in a hurry)
- sliced pepperoni, cooked Italian sliced sausage, any deli meats IE capicola
- Leftovers IE: boneless steak or pork tenderloin, grilled meats of any kind boneless
- sauteed spinach, boiled and sauteed escarole or broccoli rabe
- add a layer of homemade ricotta cheese or use store-bought drained
- sliced whole milk mozzarella and/or provolone cheese
Nutrition Facts
Calories
51.24Fat (grams)
3.28Sat. Fat (grams)
1.52Carbs (grams)
0.77Fiber (grams)
0.53Net carbs
0.24Sugar (grams)
0.1Protein (grams)
4.95Sodium (milligrams)
30.95Cholesterol (grams)
13.36
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Other Recipes to Try:
Zucchini Rollatini
Fried Zucchini Fritters
Grilled Eggplant
