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Katie's Cucina

Stuffed Eggplant Parmesan Stacks

I was never a huge fan of eggplant until I got older, and then I found a whole new respect for it! I’ve tried a wide variety of eggplant Parmesan’s and seem to enjoy the one I’ve created the best! This is a super easy recipe and light on the wallet, too! *This is one of my husbands’ favorite meals that I make!

Print Recipe

Stuffed Eggplant Parmesan Stacks

Yield: 4-6

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Total Time: 25-30 minutes


  • 1 egg plant (cut into slices)
  • 1/2 cup of Italian bread crumbs
  • 1 egg
  • 1/2 cup of milk
  • Canola oil for frying
  • 1-2 tbsp ricotta cheese to be used in between each eggplant stack
  • Marinara
  • 1-2 tbsp Mozzarella cheese to top on each eggplant stack


  1. 1. Preheat oil in either pan or deep fryer. We use a deep fryer and it doesn't take long to heat up and it only takes like 30 seconds to cook each piece! At this time you should also preheat your over to 400 degrees.
  2. Wash the eggplant well, and cut into half inch slices. Make sure you cut all of your pieces of eggplant as even as possible!
  3. Combine egg and milk into a container; whisk until well blended. Add bread crumbs to a dish. Add eggplant to egg/milk wash and let it soak until it's ready to be fried (this should not be left in for more than 15 minutes or so).
  4. Once the oil is hot place a few pieces of eggplant into the Italian style bread crumbs. Make sure all sides are coated evenly, and carefully place each piece into the deep fryer (or pan if you don't have a deep fryer). Fry until golden brown. Deep fryer will only take 30-60 seconds where as a pan will take a minute or two on each side. Remove eggplant from hot oil, place on paper towels, so that the oil can start draining off the eggplant. Repeat this step until all of your eggplant is cooked!
  5. Once all of your eggplant is cooked--in a large glass baking dish place one layer of egg plant in the tray. Make sure you don't over lap and make sure you have a piece that is of equal size (or as close as possible) to each piece you placed in the pan. Top each piece with 1-2 tbsp of ricotta cheese. Then place another slice of eggplant on top. Repeat until all of the eggplant is used. I only stack them two high, and in most cases I end with an odd number, so one stack will be three high. The sky is the limit as to how high you want to stack your eggplant, but remember it must be able to fit inside your oven!
  6. Once the eggplant is stacked. Add a few tablespoons of marinara sauce to the top of each stack and sprinkle with mozzarella cheese.
  7. Bake at 400 degrees for 10-15 minutes until cheese is melted and it's golden brown.

Katie Original Recipe


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