Baked Eggplant Stacks
Author: Allie
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
  • 1 medium sized eggplant, cut into ½" to 1" slices
  • 1 cup of marinara sauce
  • Handful of Arugula(as much or as little as you want really)
  • Sliced Mozzarella, enough for each eggplant slice, to desired thickness (I used Sorrento's reduced fat)
  • 1 tablespoon olive oil
  • ½ cup Italian breadcrumbs
  • 1 egg white
  • oil spray
  1. Preheat oven to 450
  2. Slice Eggplant. Season with 2 teaspoons of olive oil, salt and pepper, Set aside
  3. Add breadcrumbs in one bowl and egg whites in another. Dip the sliced eggplant one at a time into the egg whites, then into the breadcrumbs.Remove eggplant from crumbs and place on a baking sheet. Spray eggplant with oil.
  4. Bake for 10 minutes in a 450 degree oven. Turn over and spray the other side. Bake an additional 10 minutes or until golden.
  5. Remove sheet pan and top each eggplant slice with a spoonful of marinara sauce and a slice of cheese. Bake for another 5 to 10 minutes or until the cheese has melted.
  6. Once the eggplant is done and the cheese has melted remove the sheet pan.
  7. Serve by stacking two eggplant slices on top of each other with a few pieces of arugula sandwiched between.
  8. Optional: Top with additional arugula and heated marinara sauce.
Recipe by Key Ingredients at