Eggplant Parmesan Stacks Breaded eggplant, vine-ripened sauce, ricotta cheese and basil come together for a vegetarian dinner everyone will love. 6 Servings 45 minutesPrep Time 20 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 2 small eggplant (12 ounces) 2 teaspoons kosher salt 3 cups coarse breadcrumbs from fresh artisanal bread* 1 tablespoon chopped fresh marjoram or oregano 1 tablespoon chopped fresh parsley 2 eggs 2 tablespoons water 1/4 cup all-purpose flour 1/4 cup Bertolli® Extra Virgin Olive Oil Rich Taste 1 jar (24 ounce) Bertolli® Traditional Marinara with Italian Herbs & Fresh Garlic Sauce 3/4 cup ricotta cheese 12 ounces fresh mozzarella cheese sliced 8 large basil leaves, thinly sliced Directions Step 1: Set 2 wire racks over a double layer of paper towels. Slice eggplant into 12 rounds (¾-inch thick). Sprinkle with salt. Let stand on wire rack 20 min. Blot dry with additional paper towels. (This eliminates some of the bitterness and extracts some moisture from the eggplant). Step 2: Meanwhile, heat oven to 400°F. Pulse bread slices in food processor to desired consistency. Spread bread crumbs in shallow baking pan. Bake 5 min. or until golden brown. When cool, combine crumbs and herbs in shallow dish. Step 3: Beat eggs and water in second shallow Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Tuscan Table Fall Get Cooking Alfredo Florentine Lasagna Get Cooking Antipasto Tray Get Cooking Alfredo Primavera Get Cooking Marinade Ratio Get Cooking
