Ladle a spoonful of gravy over the cheese and add a thin slice of mozzarella on top. Lay 4 pieces of eggplant on the gravy and dollop some of the ricotta cheese mixture on top of the vegetable. Ladle some gravy in the bottom of the baking dish. Step fiveĪdd ricotta cheese, parmesan cheese, egg, oregano and salt in a bowl and mix until it is combined. Gather the rest of the ingredients – homemade gravy I thawed from the freezer, or you can use store bought if you prefer, ricotta, mozzarella, parmesan cheese and an egg. If your eggplant is large, you may need two pans. Wash the eggplant, cut into thin slices and lay them on the pan in a single layer. (Ignore the salt in the photo.) ? Step two Preheat the oven to 400 degrees Fahrenheit and get a jelly roll pan and a baking dish.
How to make eggplant ricotta stacks Pre-step Try skipping it yourself to see a) how much it shortens your prep time when making eggplant dishes and b) whether you notice a difference in the taste or texture. So, as I’m always looking for shortcuts when making any dish, I don’t salt my eggplant anymore. I’ve salted the eggplant and let it rest before making the dish and I’ve NOT salted the eggplant and just made the dish. Okay, I’ve experimented with this over the years. This post may contain affiliate links, which means I get a small commission if you click the link and buy something. See? Sometimes laziness can be good for your health. But it also makes the dish healthier and I’m all for that. I glare indignantly through the wall and tell him to mind his own P’s and Q’s.ĭo I like the extra work of battering and frying? No. My mom used to batter and fry the eggplant before layering it with all that cheesy, saucy goodness and sometimes I do too. But mostly, I try to be healthy and bake the eggplant before I layer.Ĭhristopher from the other room: “Are you sure it’s not just because you are lazy?” Other than homemade ricotta gnocchi and my famous pancetta, mushroom and spinach version, eggplant parmesan is one of my favorite Italian food. I think it’s the melding of flavors that really do it for me. I love Italian food and I don’t think it’s just because I grew up eating a lot of it. Let stand 2 to 3 minutes before serving.This baked eggplant ricotta stacks recipe is super easy and oh, so tasty. They are fun to eat and so good that even children love them. Transfer the mini eggplant parmesans to a platter and garnish each with small basil leaf. Broil until the cheese has melted, 1 to 2 minutes. Transfer the eggplant slices to a rimmed baking sheet.
Top with a rounded teaspoon of the cheese mixture, spread out to cover and press lightly to adhere. Spread 1 generous teaspoon of the sauce over each eggplant slice.
Toss the mozzarella and Parmesan in a small bowl until well blended. Transfer the eggplant to a paper-towel-lined plate. Cook until deep golden brown, 1 to 2 minutes per side.