Easy Eggplant Stacks

March 5, 2018

These are a great vegetarian go-to dinner in our house, and a lightened up version of eggplant parm that you can throw together quickly! The only thing that takes some time is roasting the eggplant once you've breaded it.  


Total Thyme: about 10 hands on, 35 minutes total


Serves: 3




Eggplants- 2 large

Mozzarella cheese- 1 fresh 8oz ball

Panko breadcrumbs- 1 cup

Egg Whites-3

Marinara sauce- 1 jar of your favorite kind (will only use about half)

Fresh Basil- a handful (optional)




Spray 2 baking sheets with non-stick spray and pre-heat oven to 400 degrees.


Chop up eggplant into about ½ inch rounds.


Slice mozzarella cheese ball into about 6 slices.


Set up 2 bowls next to each other: 1 with egg whites and 1 with panko

Individually dip each eggplant round in egg whites, then coat with panko and lay on pan. Continue with each eggplant round and lay them side by side until baking sheets are filled up and all eggplant is breaded.


Bake for 25 minutes or so, until cooked through and totally soft.


Remove from over and put a generous spoonful


of sauce on each eggplant round, and top 6 of the rounds with mozzarella.


Pop back into the oven until cheese is melted.


Remove, arrange eggplants into stacks of 3 or 4, putting a couple of the mozzarella covered rounds on each plate, and top with basil.




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