Caprese-Style Eggplant Stacks

Caprese-Style Eggplant Stacks

Prep time: 10 minutes | Cook time: 20 minutes | Serves: 2.

8 Ratings 2 stars

Salting eggplant slices before cooking them will help pull out some of the bitter components. This ensures that your cooked eggplant will be tender in texture with a slightly sweet flavor. Now imagine what it would taste like with a crispy coating and melted cheese. 


Nutrition Information

Nutrition Facts per serving

Calories: 490 Sodium: 2160mg
Fat: 23g Carbohydrate: 42g
Saturated Fat: 13g Dietary Fiber: 6g
Trans fats: 0g Sugars: 8g
Cholesterol: 240mg Protein: 27g


vitamin A
vitamin C



  1. Sprinkle kosher salt on both sides of eggplant slices. Arrange in a single layer in a colander. Let stand about 20 minutes, rinse and pat dry with paper towels.
  2. Preheat oven to 425 degrees. Lightly oil a baking sheet; set aside.
  3. In a small shallow bowl, combine flour and pepper. In another small shallow bowl, combine bread crumbs, grated Parmesan cheese and basil. Dip eggplant into beaten egg and coat with flour mixture; dip again in egg and coat with bread crumb mixture. Arrange slices on prepared baking sheet.
  4. Bake for 20 minutes or until lightly browned, turning once halfway through.
  5. While eggplant is still hot, for each serving place one eggplant slice on a dinner plate and top with a mozzarella slice. Repeat layering with another eggplant slice, mozzarella slice and a final eggplant slice. Top with warm pizza sauce and shredded Parmesan cheese. If desired, garnish with basil leaves.
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