Eggplant Stacks

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 eggplant stack) contains 660 calories, 43 g carbohydrate, (4 g fiber), 25 g protein, 46 g fat, (15 g saturated fat), 60 mg cholesterol, and 1620 mg sodium.
  • Calories per Serving: 660
  • Servings: 6
  • Active Time: 20 minutes
  • Total Time to Make: 1 hour, 10 minutes
Eggplant Stacks



  1. Preheat oven to 425 degrees. Bake eggplant slices per pkg directions on two large baking sheets. Set aside to slightly cool.
  2. Combine ricotta, Pecorino Romano, 3/4 cup mozzarella, salt, pepper, and basting oil; set aside.
  3. Sort eggplant slices by size; group by 3s: larger slices for bottom layer, and 2 smaller slices. Spread 2-3 Tbsp cheese mixture on lg slices; top with med slice. Spread with 2-3 Tbsp cheese mixture; top with smaller slice. Repeat to use all slices.
  4. Spread 1/2 cup sauce in bottom of 13-inch x 9-inch baking dish. Transfer eggplant stacks to baking dish. Pour half of the remaining sauce over stacks. Reduce oven temp to 350 degrees. Bake stacks 30 min. Remove pan from oven; sprinkle stacks with remaining mozzarella. Return pan to oven. Bake about 5 min, until cheese is melted. 
  5. Warm remaining sauce. Remove eggplant from oven; top with parsley and serve with sauce.


Chef Tips
  • Place cheese mixture in zipper-style plastic bag; seal. Clip corner to create 1/2-inch opening. Evenly pipe cheese mixture onto eggplant.
  • Add 2 fresh basil leaves to one layer of each stack for extra flavor.


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