Monday, August 22, 2011

Baked Eggplant Parmesan Stacks

This is my version of eggplant parmesan lasagna. Serve with my crusty garlic parmesan bread.


2 whole Large Eggplants Peeled And Sliced Thin
3 whole Eggs Beaten
4 cups Italian Bread Crumbs
6 cups Tomato Sauce
1 cup Ricotta Cheese
1 package (16 Oz. Package) Mozzarella Cheese, Shredded
½ cups Grated Parmesan Cheese
½ teaspoons Dried Basil

Preparation Instructions

Preheat oven to 350 degrees F.
Dip eggplant slices in egg then in bread crumbs. Place in a single layer on a baking sheet. Bake in the preheated oven for 5 minutes on each side.
In two 9×13 inch baking dishes, spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Spread ricotta cheese on each slice. Sprinkle with mozzarella and Parmesan cheeses. Place one more eggplant slice on top of each one and repeat with remaining ingredients, sauce, ricotta and ending with mozzarella and parmesan. Sprinkle basil on top. Bake in the preheated oven for 35 minutes, or until golden brown.

*Shared over at Weekend Potluck, Six Sisters Stuff Linky Party


  1. Love this recipe. Your picture is perfect and congrats on your new blog.

  2. This recipe looks and sounds delicious!! Thanks for sharing!

  3. You are welcome! I hope you make it and enjoy it :)

  4. Nice, a bit like 'melanzane' like my Italian aunts make. Rich and rewarding!