Eggplant Tomato Mozzarella Stacks

 In Recipes


  • I large eggplant, sliced into rounds, 10-12 slices, about 1/3 inch thick.
  • 2 eggs, beaten
  • Flour
  • 1 cup whole wheat panko bread crumbs
  • 1 whole mozzarella cheese ball, sliced and then sliced again in half (20-24 pieces)
  • Easy tomato sauce (recipe to follow) or 1 jar Franceso Rinaldi low sodium tomato sauce combined with 1 – 14 ounce can chopped tomatoes and 1 small can tomato paste
  • Fresh whole basil leaves
    Simmer Easy tomato sauce or combine jarred sauce sauce, canned tomatoes, and tomato paste together in a small sauce pan and simmer.

    In 3 separate bowls, place flour, beaten eggs, and bread crumbs. Dip each eggplant slice in flour (on both sides), then in the beaten egg, and then the bread crumbs, covering both sides. Place on a cookie sheet sprayed generously with cooking spray. Place in a preheated 400 degree oven for 10-12 minutes. Turn each eggplant slice over and continue cooking for another 10-12 minutes.

    To assemble the stacks: ladle a small amount of the pasta sauce mixture in the bottom of a 13X9 glass pan. Place a layer of eggplant rounds to fill the bottom of the pan. Place one mozzarella slice on each round. Add one whole basil leaf on each round. Top with one more eggplant round and another slice of mozzarella cheese. Ladle pasta sauce mixture over each one, and then fill the pan in with the rest of the sauce. Bake at 350 degrees for 30 minutes or until cheese is melted.

    Makes 5-6 stacks

    Easy Tomato Sauce

  • 2- 14 ounce cans low sodium chopped tomatoes
  • 1 small can tomato paste
  • 1 Tablespoon each basil, oregano, and parsley

    In medium sauce pan over medium heat, mix tomatoes and tomato paste. Add spices. Simmer 20 minutes.

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