Eggplant Parmesan Stacks


(Mario Batali)

375o 10-15 minutes

400o 3-5 minutes


2 large purple eggplants, sliced in 1” rounds (optional to leave skin on)

2-3 garlic cloves, peeled and thinly sliced

1 cup fresh basil leaves (or 2-3 Tbsp non-fresh)

2 cups tomato sauce (see recipe for spaghetti meat sauce – Donatelli’s (don’t include the meat))

1 slab of mozzarella (1/4” slices)

¼ cup Italian bread crumbs

2 tsp thyme

¼ cup olive oil (plus ¼ cup)

Salt and pepper to taste
Optional:  2 Tbsp chili flakes (mix with bread crumbs)


Preheat oven to 375o 

Line cookie sheet with foil. Lay out eggplant rounds in single layers. Cut 2-3 slits per round, large enough to stuff a garlic slice into each slit. Season with salt and pepper and drizzle with olive oil. Roast until soft and cooked completely, about 10-15 minutes.

In a small bowl, mix bread crumbs, and thyme together. Heat saute pan over medium heat and add 1/4 cup olive oil. Once hot, add bread crumb mixture and toast until golden brown. Remove bread crumbs from pan onto a paper towel lined plate.

Remove eggplant from oven and let cool just slightly, enough so you can handle. Reuse cookie sheet and build stacks of eggplant. Begin with a slice of eggplant and layer with 2-3 leaves of basil (or sprinkle with non-fresh basil), smear with a couple Tbsps tomato sauce and top with a slice of mozzarella. Build two layers tall and top with breadcrumbs.

Increase the temperature of the oven to 400o.

Put the eggplant stacks back into the oven and cook 3-5 minutes, or until the cheese is melted and the bread crumbs are toasted.