Eggplant Stackers

The beauty of these eggplant stackers is that you can make a little, for one or two people….

from rodale

…or you can make a lot, for a crowd of ravenous people.

from kneehockey

First thing to do, is go to your local farmer’s market and purchase an eggplant (for dinner for two) or 4 (for those ravenous crowds).

I got just one

Slice the eggplant into rounds about 1/4″ – 1/2″ thick.


Prepare a bowl of cracked eggs and a bowl of panko (seasoned or not–your call).

egs (beat them, please)

dipping bowls

Dip each eggplant slice into the bowl of eggs, then into the bowl of panko. Mash the panko on there if it doesn’t want to stick.

dip in egg

dip in panko

Once the breading is applied to all of the slices, fry small batches at a time in olive oil.

ready to fry

fry in small batches

Fry until golden on both sides.


Now take a slice, and spread ricotta cheese (full fat, please) on it.


Then sprinkle any spices or seasonings you may want onto the cheese. I sprinkled dried rosemary, basil, oregano, red pepper flakes, and a pinch of salt onto mine.

Then layer on some arugala. The spiciness of the greens adds a nice bite and texture.


Sprinkle on some shredded parmesan and romano cheeses.


Put another fried eggplant slice on top to make a sandwich.


Once you’ve assembled all of the stacks, put them on a baking sheet and bake for 10-15 minutes at 350.

When you pull them out of the oven, place them on a plate on a layer of vodka sauce. This way they don’t get soggy (see?).

dinner, assembled

suck it, martha.

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Categories: Food & Drink


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4 Comments on “Eggplant Stackers”

  1. August 21, 2012 at 8:29 am #

    looks great!

  2. Earth Momma
    August 22, 2012 at 1:58 pm #

    So THAT’S where the vodka sauce came from…

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