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  • Author: Mary Ann Dwyer
  • Yield: 4 servings 1x


  • 1 large eggplant (sliced into 12¼ inch rounds)
  • kosher salt
  • ½ cup all-purpose flour
  • 2 large eggs (lightly beaten)
  • 1½ cups Italian seasoned panko bread crumbs
  • 15 ounce container part-skim ricotta cheese
  • ¼ cup grated parmesan cheese plus extra for sprinkling
  • ½ tsp. kosher salt
  • ¼ tsp. ground pepper
  • 1 Tbsp. fresh parsley (chopped)
  • ½ tsp. Italian seasoning (I use Mrs. Dash)
  • 1 24 oz. jar marinara sauce
  • 12 basil leaves


  1. Preheat oven to 400 degrees. Line a baking sheet with foil and spray generously with non-stick cooking spray.
  2. In a medium bowl combine ricotta cheese, grated parmesan, salt, pepper, fresh chopped parsley and Italian seasoning. Set aside.
  3. Sprinkle each eggplant round (both sides) with kosher salt and lay on paper towels or baking rack for 30 minutes. After 30 minutes pat each round dry with a paper towel.
  4. Dip each eggplant slice into flour, then into lightly beaten egg, then into seasoned panko. Place onto baking sheet and bake 20 minutes total, ten minutes per side. Remove from oven and let cool for a few minutes.
  5. To assemble: Spread bottom of square baking dish (big enough to accommodate four stacks) with light layer of marinara sauce. Place each stack on top of marinara as follows: Top one eggplant slice with 1 heaping Tbsp. ricotta cheese mixture (spread out onto eggplant round), 2 Tbsp. marinara sauce and one basil leaf. Continue 2 more times. Sprinkle with parmesan cheese.
  6. Return to oven and bake for 15-20 minutes until heated through.
  • Category: Primi, Side
  • Cuisine: Italian
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