Eggplant Stackers Recipe
Eggplant Stackers
Flavors of the USA
Total time: 30 to 60 minutes

Preparation time: 10 minutes
Waiting time: 20 minutes
Cooking time: 25 minutes

Difficulty: Easy
Chef's Note

In season, there's nothing like eggplant cooked on the grill to create a summery new twist on eggplant parmigiana!

Out of season, you can cook the eggplant under the broiler.

For 6 servings

- 1 eggplant*, cut into 12 slices
- salt
- olive oil

- 250 ml (1 cup) ricotta cheese
- 50 ml (1/4 cup) grated Parmesan cheese
- 1 egg yolk, beaten
- 1 clove garlic, crushed
- 1 tbsp. fresh basil
- 1 tbsp. fresh oregano
- salt and pepper
- 500 ml (2 cups) tomato sauce

- Parmesan cheese
- Fresh basil leaves


  1. Wash the eggplant; slice it with a mandolin into even, not too thick slices.
  2. Place them on a baking sheet and sprinkle with salt. Leave for 20 minutes. Pat dry with paper towels and brush with olive oil.
  3. Grill over high heat on both sides.


  1. In a bowl, combine the cheeses, egg yolk, garlic, basil, oregano, salt and pepper. Pour 125 ml (1/2 cup) tomato sauce into the bottom of a gratin dish.
  2. Place 6 slices of eggplant on the sauce; top with the cheese mixture and finish with a layer of eggplant slices. Bake in a 200° C (400° F) oven for about 20 minutes, or until the sauce is boiling.
  3. Heat the remaining tomato sauce in a small saucepan or in the microwave.
  4. Place 1 serving of eggplant (2 stacked slices) on each plate and spoon on some sauce. Sprinkle with parmesan and garnish with basil leaves.
More recipe ideas

*For fresh fruits and vegetables such as eggplant, Go South! Fresh from the Southern U.S.

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