Crispy Baked Eggplant & Ricotta Stacks

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I had the best intentions of posting this crispy baked eggplant and ricotta stacks recipe yesterday. I promise you, I did. Then I had a little scare with my computer that sort of pushed life back a few hours.

  Crispy baked eggplant stacks -

You see, my computer has my life on it. I’m a freelance writer who has every photo, every article, every piece of writing I own on it. Of course, I’m not stupid, it’s all backed up. But it’s still plenty scary seeing your computer shut down in an instant without turning back on.

Eggplant stacks

So, I ran to the apple store and, maybe it was my low-cut dress or the fact that I was sobbing and clutching onto my dead computer with all of the life in me, but I got some pretty immediate attention. One of the “geniuses” stuck some magic flash drive into it and it restarted some power supply? I was far too distraught  to know what he did, all I know is my baby is fixed again.

Eggplant stacks3

But I did somehow get duped out of $200 for apple care. Yes, I know I need an extended warranty on my computer but did they have to pray on the poor girl sobbing into her purse? Couldn’t they have picked the person next to me who was looking at me like I had 5 heads and a flesh eating virus? But I guess in the grand scheme of life, not having my computer under warranty is like not having renters insurance on your apartment.

  crispy eggplant stacks

And when you least expect it, the whole place can go up in flames. So all in all, it was probably the best $200 I spent in months.

Crispy baked eggplant and ricotta stacks

  Light baked eggplant stacks


Serves about 4.
Prep time: >10 minutes
Cook time: About 15 minutes


  • 1 medium eggplant, cut into thick slices
  • ½ cup all-purpose flour
  • 2 eggs, lightly beaten
  • ¾ cup panko breadcrumbs
  • ¼ cup shredded parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • About 1 cup part-skim ricotta cheese
  • Marinara sauce for dipping
  • Fresh basil chopped


  1. Preheat oven to 425 degrees F.  Line a baking sheet with foil and liberally coat with nonstick cooking spray.
  2. Mix the panko breadcrumbs with the parmesan cheese, Italian seasoning and salt and pepper.
  3. Dip each slice into the flour and then into the egg. Shake off any excess egg and then dredge in the panko breadcrumbs. Repeat until all of the slices have been coated.
  4. Place each eggplant slice onto the baking sheet and bake for about 8 minutes, or until golden brown on each side. Let cool slightly.
  5. To assemble the stacks, place about one tablespoon of ricotta cheese on top of an eggplant slice with chopped basil.  Add another slice and top with another tablespoon of ricotta. Top with one smaller slice of eggplant and add ½ teaspoon of ricotta and chopped basil.
  6. Serve each stack with marinara.

Nutritional information per stack:

Calories: 296
Fat: 8.75 grams
Carbohydrates:  28.25 grams
Fiber: 3.25 grams
Protein: 16 grams
Weight Watchers Points: 6

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  1. Posted by cassie on
    Thursday, June 20th, 2013
    These are beautiful! I love the coating!!
  2. Thursday, June 20th, 2013
    You need to get Dropbox, I love it. Only $9 a month and it stores everything I have (entire book, all photos, all recipes for the past 3 years) and I can access it for any computer. I also have it on my phone to upload video and photos. It makes me less anxious about losing everything.
    And these stacks totally remind me of Tony Saprano RIP :(
  3. Thursday, June 20th, 2013
    Oh goodness me does that look mouthwatering! I make caprese eggplant stacks that are similar, but I am lovin' this idea, too!
  4. Posted by Marnely Rodriguez-Murray on
    Thursday, June 20th, 2013
    Love love these - eggplant is one of my favorite things but I tend to forget I love it and never buy it! Sorry to hear your sobbing story but happy you got it fixed!
  5. Posted by Aimee @ ShugarySweets on
    Thursday, June 20th, 2013
    These are gorgeous!! I love it!
  6. Posted by Liz @ The Lemon Bowl on
    Thursday, June 20th, 2013
    I want these so badly right now I could cry.
  7. Thursday, June 20th, 2013
    lovely recipe.
  8. Posted by Laura (Tutti Dolci) on
    Friday, June 21st, 2013
    I love eggplant, these stacks are such a fun idea!
  9. Posted by Kathryn on
    Friday, June 21st, 2013
    Eek! I'm so glad that you managed to get your computer fixed (and, selfishly, were therefore able to bring us this recipe!). This looks like my prefect summer meal.
  10. Friday, June 21st, 2013
    I never know what to do with egg plant... love this
  11. Friday, June 21st, 2013
    Very happy your "baby" is ok! And these stacks look incredible, Claire!
  12. Friday, June 21st, 2013
    I never new eggplant could look so pretty! I try to cook healthy so that I can splurge on my sweets and this recipe looks right up my alley. Pinning and making ASAP. Thanks for the recipe. :)
  13. Sunday, June 23rd, 2013
    Computer problems are the worse! I love these stacks and that crunchy coating!
  14. Sunday, July 14th, 2013
    I made this dish the other day and it came out fabulous! I wouldn't change a thing about it. :) I blogged about it on my website today:
    Thanks for a great recipe!!
  15. Posted by Jai on
    Sunday, July 28th, 2013
    Love love love these!!! I made them and have many converts of people loving eggplant! Delicious! Thank you!!!