Baked Eggplant Stacks

Step 1

Preheat oven to 400°F. Slice the eggplant into ¼-inch thick rounds, aiming to end up with around 24 rounds.

Step 2

Take out three bowls: in one stir together the flour, salt, and pepper. In the second, beat the eggs. In the third, stir together the panko, Parmesan, garlic powder, onion powder, dried oregano, and dried basil.

Step 3

Set a large, oven-safe wire rack over top of a rimmed sheet pan. Grease the rack with cooking spray.

Step 4

Press each eggplant round into the flour mixture making sure to coat all sides. Then dip it into the beaten egg, and then the panko. Press the mixture into both sides of the round to help it adhere. Place the coated eggplant onto the greased rack.

Step 5

Repeat with the remaining eggplant, arranging the rounds on the rack in a single layer. Give the top sides of the rounds a spritz with olive oil spray.

Step 6

Bake for 15 minutes, then carefully remove the pan from the oven and flip each eggplant round over. Give the other side of the eggplant rounds a spritz of olive oil spray. Bake for another 10-15 minutes, or until golden brown. While the eggplant is baking is a good time to prep the rest of the ingredients: assemble filling, grate/shred cheeses, etc. Once the eggplant is done cooking, lower oven temperature to 375°F.

Step 7

Add ricotta, parsley, basil, garlic, salt, oregano, pepper, and crushed red pepper to a small mixing bowl and stir until combined evenly.

Step 8

Spray the bottom of a large rectangular baking dish (at least 9" x 13") with cooking spray, then spread ½ cup of the marinara sauce in an even layer on the bottom.

Step 9

When the eggplant rounds are finished baking, arrange eight rounds on the bottom of the pan in a single layer.

Step 10

Top each eggplant round with approximately 1 ½ Tablespoons of the ricotta filling and spread it to the edges. Then top the ricotta with 1 Tablespoon of marinara sauce, spread it to the edges as well. Next sprinkle 1 Tablespoon of shredded mozzarella and 1 teaspoon of grated Parmesan onto each sauce layer. Top everything off with another eggplant round.

Step 11

Repeat the process one more time: ricotta filling, marinara sauce, mozzarella, and Parmesan. Place the remaining eight eggplant rounds on top, then evenly top with the remaining marinara sauce, then mozzarella and Parmesan.

Step 12

Bake at 375°F for 15-20 minutes, or until the cheese is melted, the sauce is bubbly, and everything is well-heated throughout. Serve topped with fresh basil.