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Baked Eggplant Stacks


1 medium eggplant peeled and sliced into ½  rounds

1 sweet onion peeled and sliced into ¼  slices

1 sliced green tomato

2 cups panko Italian bread crumbs

1 egg

2 tbsp. dried basil

1 tbsp. minced garlic

3 cups of shredded mozzarella

½ cup parmesan cheese

½ cup fresh basil leaves

1 cup of milk

Canola cooking spray

6 oz. can of tomato paste

1 jar of sugar free pasta sauce

Parchment paper to line a baking sheet pan


Preheat oven to 375 degrees. Lightly salt both sides of each eggplant slice and place them on a paper towel and cover with a paper towel. Press the paper towel down on the eggplant and set aside to allow moisture to wick out. Mix the panko bread crumbs with the dried basil and spread it out on a plate. Pour the milk into a bowl and whisk in one egg. Uncover the eggplant slices and dip each one in the milk followed by pressing both sides of each eggplant slice into the bread crumbs until well coated. Place the coated eggplant on a lightly oiled baking sheet and sprinkle each with a little pepper.

Place in the preheated oven and bake for about 20 mins. Flip each eggplant slice over and bake an additional 15 minutes or until slightly browned. Remove from the oven and allow the eggplant to cool enough to handle.

Mix tomato paste with pasta sauce to thicken. Arrange the eggplant slices in a baking dish lined with parchment paper and begin layering as follows: Pasta sauce, onion slice, shredded mozzarella, pasta sauce, green tomato slice, more shredded cheese, pasta sauce top with parmesan cheese. Bake for 20 to 30 minutes until onion and tomato are tender. Garnish with fresh chiffonade basil leaves