4.8 from 10 votes
Baked Eggplant Ricotta Recipe
Baked Eggplant Stacks Recipe with Ricotta Cheese is a fun and delicious way to enjoy eggplant! Everyone loves these stacks of eggplant layered with ricotta and parmigiano (or parmesan) cheese and homemade tomato sauce.
Prep Time
30 mins
Cook Time
20 mins
Salting the eggplant
1 hr
Total Time
1 hr 50 mins
Servings:
8
servings
Calories:
272 kcal
Course:
Main Course, Appetizer
Cuisine:
Italian
Ingredients
Salting the eggplant
- 2 eggplant sliced into ⅓" slices, about 8 per eggplant
- 2 teaspoons kosher salt 1 tsp per sheet pan to salt the eggplant
For the Breading
- ¼ cup all-purpose flour
- 3 large egg beaten
- ½ cup Parmigiano Cheese grated, or parmesan cheese
- ½ cup panko breadcrumbs
- ½ cup bread crumbs regular
- 3 ½ cups Italian tomato sauce Sugo de pomodoro
- salt to taste
- black pepper to taste
For the Whipped Ricotta
- 15 oz ricotta cheese whole milk
- ½ cup Parmesan Cheese grated
- 1 tsp kosher salt
- 2 tablespoons basil fresh, for garnish
Instructions
Salting the Eggplant
- Slice the eggplants each into 8 slices (16 total), approximately ⅓" thick.
- Lay eggplant slices side by side on a baking sheet. Salt the eggplant (1 tsp for each pan) and cover with two layers of paper towels.
- Let rest for 1 hour. After 1 hour, dry completely with paper towel as much as possible.
Cup of Yum
Breading
- Preheat oven to 400°. Coat a 9x13" baking sheet with 1 tablespoon of olive oil or spray with baking spray. Or, line a baking sheet with parchment paper. Set aside.
- Place the flour in its own shallow dish.
- Beat the eggs into a wide shallow bowl and set aside.
- Combine both breadcrumbs and cheese into another shallow bowl.
- Dip each side of each eggplant slice first in flour, then into beaten eggs and finally the cheese and breadcrumb mixture. Move to a prepared baking sheet.
- Bake for 15-18 minutes, flipping halfway through, until crispy. Cool.
Whipped Ricotta
- Place all ingredients in a blender or food processor and pulse on high until creamy and thick- a couple of minutes.
Assembly
- Pour one cup of tomato sauce in the bottom of prepared baking pan.
- Layer half of the eggplant slices on the sauce.
- Top with 2 tablespoons of sauce and 2 tablespoons whipped ricotta. Sprinkle 1 tablespoon parmigiano cheese. Repeat process with final layer.
- Bake in 400° oven for 20 minutes until cheese is melted. Sprinkle with basil and serve!
Notes
- Remove excess liquid from the eggplant- this will take away any bitter taste and won't make the recipe soggy since eggplant is mostly made up of water!
- Whip the ricotta cheese. This makes the filling irresistibly smooth!
- Use Panko breadcrumbs for extra crunch!
Nutrition Information
Calories
272kcal
(14%)
Carbohydrates
25g
(8%)
Protein
16g
(32%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Cholesterol
36mg
(12%)
Sodium
1422mg
(59%)
Potassium
551mg
(12%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
715IU
(14%)
Vitamin C
5mg
(6%)
Calcium
308mg
(31%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 272
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 16g | 32% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 1422mg | 59% |
| Potassium | 551mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 715IU | 14% |
| Vitamin C | 5mg | 6% |
| Calcium | 308mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.