Eggplant and Ricotta Stacks


by: ACuriousCulinarian

Who doesn't love Eggplant Parmesan? Even people who always need meat with a meal can get behind it. It has such bold flavor and a richness to it that is just downright satisfying. What I don't like is getting it at a restaurant and having a couple of pieces of soggy, battered and fried eggplant pieces covered in marinara. That is not real Eggplant Parmesan. Real Eggplant Parmesan should have creamy pieces of eggplant in them that are cooked through but not soggy, the outside should have a crunch to it and the marinara should be bright and fresh. The recipe below was created years ago in an attempt to make healthier Eggplant Parmesan and to this day it's still one of my go to recipes. First off, you almost always have most of the ingredients in your fridge. Don't have ricotta? No problem, sub in any cheese you have one hand - the point is to have a yummy cheesiness between layer. No panko crumbs? Use bread crumbs or make your own with day old bread. I prefer panko crumbs because they are crunchier but as an added bonus, they are lower in calories and carbs too. I used some delicious mushroom marinara I got at the Farmer's Market but any good marinara will do. Eggplants are inexpensive and in season right now so they are an easy addition too. This is a perfect dish to finish up leftovers in your fridge but beware, you will wow people with it so get used to making it!


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serves: 2

1 medium sized eggplant

3/4 cup ricotta cheese*

1 egg, white only

1 cup panko crumbs

1 cups - 1 1/2 marinara sauce

basil/parsley to finish off

1/2 tsp garlic powder

1/2 tsp black pepper

1/2 tsp oregano

1/2 tsp dried basil

1/2 tsp red pepper flakes

1/2 tsp salt

Nutrition Facts
Eggplant and Ricotta Stacks

Servings Per Recipe: 2

Amount per Serving

Calories: 495

  • Total Fat: 16.8 g
  •     Saturated Fat: 8.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 49 mg
  • Sodium: 1783.2 mg
  • Total Carbs: 64 g
  •     Dietary Fiber: 11.5 g
  •     Sugars: 15.6 g
  • Protein: 24.2 g

how is this calculated?

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1.  Heat oven to 375 degrees

2.  Peel the skin off of the eggplant with a vegetable peeler. Cut about an inch off of the top and bottom of the eggplant, just enough to start to see the seeds. Cut eggplant in 1/2 inch slices all the way through.

3.  Put eggplant slices in large bowl and sprinkle with salt. Let sit for 20 minutes. The salt will pull out the bitterness. After twenty minutes, rinse the eggplants in luke warm water to get the salt off.

4.  Crack egg white ONLY into shallow bowl and pour panko crumbs onto a plate

5.  Dunk the eggplant slices into the egg white and then into the panko crumbs, making sure it's covered on both sides.

6.  Place the eggplant slices on a pan and into the oven for 15 minutes. After 15 minutes, carefully flip over each slice of eggplant with a fork and cook for 10 more minutes

7.  While the eggplant is cooking, mix the spices into the ricotta and lightly whip

8.  When the eggplant slices are finished cooking, carefully (they're still hot) begin layering the eggplant slices with ricotta. I normally use three slices of eggplant per stack.

9.  Pour over homemade or another delicious marinara and enjoy!

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