Baked Eggplant Recipe – Mozzarella & Basil Stacks

Last Updated on 4 months by Neha Deshmukh

Baked Eggplant Recipe – Mozzarella & Basil Stacks

Hey everyone! I’m so excited to share this recipe with you – these baked eggplant stacks are seriously good. They’re a little bit fancy looking, but honestly, they’re surprisingly easy to make. I first whipped these up when I was craving something comforting and Italian-inspired, and they’ve been a hit ever since. They’re perfect for a weeknight dinner or a special occasion. Let’s get cooking!

Why You’ll Love This Recipe

These eggplant stacks are a delightful combination of tender, baked eggplant, flavorful onion and herb mixture, and gooey, melted cheese. It’s a vegetarian dish that even meat-lovers will enjoy! Plus, it’s a great way to use up an eggplant from the market. They’re visually appealing, bursting with fresh flavors, and relatively quick to prepare. What’s not to love?

Ingredients

Here’s what you’ll need to make these delicious eggplant stacks:

• 1 large eggplant
• 1 tablespoon olive oil (plus 1 teaspoon)
• ½ teaspoon garlic salt
• 8-10 tablespoons basil sauce
• ½ cup shredded mozzarella cheese
• 3 tablespoons grated parmesan cheese
• Salt, to taste
• Pepper, to taste
• Fresh basil leaves
• 1 small red onion
• 3 garlic cloves
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon red chili flakes

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish.

• Eggplant: I prefer using a globe eggplant for this recipe, but you can experiment with Indian varieties like the long purple brinjal if you can find them. They might cook a little faster, so keep an eye on them.
• Mozzarella & Parmesan: Using good quality mozzarella and parmesan makes a huge difference. Freshly grated parmesan is always best!
• Italian Herbs: Don’t skimp on the basil and oregano. They’re the heart of the Italian flavor. You can even use fresh herbs if you have them – about a tablespoon of chopped fresh basil and oregano would be perfect.
• Basil Sauce: You can use store-bought or homemade. If you’re making your own, a simple tomato and basil sauce works wonderfully.
• Chili Flakes: Adjust the amount of chili flakes to your spice preference. I like a little kick, but you can leave them out altogether if you prefer.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, preheat your oven to 350°F (175°C). Then, slice the eggplant into 6 thick rounds, discarding the ends.
2. In a small bowl, mix 1 tablespoon of olive oil with the garlic salt. Brush both sides of the eggplant slices with this mixture.
3. Place the eggplant slices on a parchment-lined baking tray. Bake for 20-25 minutes, or until they’re tender and slightly golden.
4. While the eggplant is baking, let’s make the onion mixture. Heat 1 teaspoon of olive oil in a pan over medium heat. Add the chopped red onion and minced garlic. Sauté for about 2 minutes, until softened.
5. Stir in the dried basil, oregano, and chili flakes. Cook for another minute, then remove from heat and set aside.
6. Now for the fun part – assembling the stacks! Layer the baked eggplant slices on a baking dish. Spread a generous amount of basil sauce on each slice, then top with the onion mixture, mozzarella cheese, and a few fresh basil leaves. Repeat these layers for each stack.
7. Finish with a final layer of basil sauce, mozzarella, and parmesan cheese. Sprinkle with salt and pepper.
8. Increase the oven temperature to 375°F (190°C). Bake for 7-8 minutes, or until the cheese is melted and bubbly.
9. Serve immediately! A drizzle of olive oil and a splash of balsamic vinegar are optional, but highly recommended.

Expert Tips

• Salting the Eggplant: Some people like to salt the eggplant before baking to draw out some of the bitterness. If you want to do this, sprinkle the eggplant slices with salt and let them sit for 30 minutes, then rinse and pat dry before brushing with oil.
• Don’t Overcrowd the Tray: Make sure the eggplant slices aren’t overcrowded on the baking tray. This will ensure they bake evenly.
• Parchment Paper is Your Friend: Using parchment paper makes cleanup a breeze!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use vegan mozzarella and parmesan cheese alternatives. There are some really good ones available now!
• Gluten-Free Adaptation: Just make sure your basil sauce is gluten-free. Many store-bought sauces contain wheat flour.
• Spice Level: Adjust the amount of red chili flakes to your liking. My friend, Priya, loves to add a pinch of cayenne pepper for extra heat!
• Festival Adaptations: My Nonna used to serve a similar dish as a side during Italian-American feasts. It’s a great addition to a larger spread.

Serving Suggestions

These eggplant stacks are delicious on their own, but they also pair well with:

• A simple green salad
• Garlic bread
• Roasted vegetables
• A glass of your favorite Italian wine

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. They’re best enjoyed fresh, though!

FAQs

Q: What type of eggplant works best for baking?

A: Globe eggplants are a great choice, but you can also use Indian varieties like the long purple brinjal.

Q: Can I prepare the eggplant stacks ahead of time?

A: Yes, you can assemble the stacks ahead of time and store them in the refrigerator for up to 24 hours. Just add the parmesan cheese right before baking.

Q: Can I grill the eggplant instead of baking?

A: Absolutely! Grilling will give the eggplant a smoky flavor. Grill for about 5-7 minutes per side, or until tender.

Q: What is a good substitute for parmesan cheese?

A: Pecorino Romano cheese is a good substitute for parmesan. Nutritional yeast can also be used for a vegan option.

Q: How can I adjust the sweetness of the basil sauce?

A: If your basil sauce is too sweet, add a squeeze of lemon juice or a pinch of salt. If it’s not sweet enough, add a teaspoon of sugar or honey.