Eggplant Mozzarella Stacks
Eggplant Mozzarella Stacks make a stunning presentation for an impressive, yet effortless dinner! Make this healthy dinner for your next summer dinner party!
Sometimes my inner vegetarian just cannot be contained. Lately, I have been all about fabulous meatless meals, this is probably no coincidence that Mr. Maebell has been working long hours so it has just been me, myself, and I around this little house. Last weekend I made lunch for myself and I decided to experiment a little bit.
I haven’t bought an eggplant since, oh I don’t know, like 2008, but while I was at the market they were right in front of me with a big yellow .99 sticker on them. Okay sure, why not. Turns out, it was a great impulse buy. This lunch was a show stopper and done in about 15 minutes!
Ingredients for Eggplant Mozzarella Stacks
- Eggplant
- All-purpose flour
- Egg
- Milk
- Fresh mozzarella
- Marinara
- Seasonings: Italian seasoning, garlic salt, garlic powder, onion powder, and red pepper flakes
How to Make Eggplant Stacks
I saw the eggplant on sale and I already had a big ball of fresh mozzarella. I could envision these cute little petite stacks with alternating lightly fried eggplant and sliced cheese drizzled with fresh homemade marinara. Here’s how you make them:
Slice the eggplant then use a biscuit cutter to cut out circles. I got 8 circles out of my eggplant. This method does mean you waste more of your eggplant than if you just sliced it, but I was only cooking for me, so I cut myself cute little stacks. If you want to create less waste, just cut each slice of eggplant in half instead of cutting circles out.
Toss some flour and spices together in a shallow bowl, and beat and egg with a little milk in another bowl. I created an assembly line and double-dipped each piece of eggplant before frying them. Fry up each piece and then stack everything right on top of each other. Top with as much marinara sauce as you’d like and voila! You have a beautiful and simple dinner ready.
If you want to make this meal for several people you may want to turn your oven on low and keep the cooked eggplant in the oven as you go, and then assemble while the eggplant is warm. Alternatively, if you want your cheesy gooey and melted assemble and let them sit in a warm oven for a couple of minutes. This is super easy to adjust based on your preferences! The next time you hear your inner vegetarian calling remember these Eggplant Mozzarella Stacks!
More Delicious Dinner Ideas:
- Orange-Sesame Chicken Skewers
- Keto Garlic Butter Salmon and Broccoli Sheet Pan Dinner
- Keto Steak Rolls
- Sesame Chicken Stir Fry
- One Pan Shrimp Pasta with Feta and Arugula
Get the Recipe: Eggplant Mozzarella Stacks
Ingredients
- 1 eggplant, sliced
- 1 egg, beaten
- ¼ cup milk
- ½ cup flour, I used gluten free all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon red pepper flakes
- ½ ball of mozzarella, sliced
- ½-1 cup marinara
Equipment
Instructions
- Slice eggplant and use a biscuit cutter to remove circles from eggplant.
- In a shallow bowl combine flour and all seasonings, in a second bowl combine the milk and beaten egg.
- Dip eggplant into flour, then egg, then repeat so the eggplant is double breaded.
- Heat oil in a large skillet over medium heat. Cook eggplant 2-3 minutes on each side or until golden brown. Remove eggplant from skillet.
- Assemble stacks alternating eggplant, cheese, and drizzle with marinara sauce and basil. Serve with additional marinara sauce for dipping.
I used Balsamic Vinegar and Roasted Tomato Marinara for this, but you can use whatever you prefer!
As always, I made this dish using gluten-free ingredients. I use Glutino Gluten-Free Pantry All-Purpose flour or Gluten Free Bisquick in place of flour.Â
I’m the same way, I rarely cook meat when my husband isn’t around and it is just me. When I’m away, I think he eats pizza for every meal, but I like to use that time to load up on all the healthy stuff he won’t eat! These look really good! I could eat fresh mozzarella cheese by itself 🙂
Me too! When I first thought of this I wondered if the slices of fresh mozzarella would make it too cheesy, but it is so darn good you can never have too much! 🙂
These look amazing! Eggplant is so tasty cooked like this. Great match with your marinara sauce. Perfect summertime lunch!
Yes, this is such a good quick lunch idea!
I don’t think I have ever wanted eggplant as much as I do now! These look so delicious! Pinning!
Thank you Cindy!!
I love how creative this recipe is! I don’t think I’ve had an eggplant in forever, but these stacks look delicious!And the mozzarella cheese just adds the final touch. Beautiful!
I am going to have to start picking up eggplant more often. It is just so easy to prepare and so filling!
Perfect little stacks. My inner vegetarian would devour these.
I totally agree Kathy!
These are so pretty! Stopping by from Tasty Kitchen!
Thank you Rina! 🙂
So creative! You have such a styling eye. I confess that I’ve never tried eggplant… I am SO going to try this!
Thank you Susan! That is a huge compliment! Making fried eggplant look scrumptious is a little harder than it seems! 🙂
This looks absolutely amazing! I saw it on Facebook and couldn’t wait to come to your blog to see the recipe. Pinning!
Thank you! I think they turned out awfully pretty!
These indeed look fantastic. I’d note that the 1/2 cup flour takes this out of the gluten free pile though. Easy fix to make gluten free…maybe 1/8C corn Flour, 1/8 C cornstarch, 1/4 cup chickpea flour (or Tapioca flour) with spices. I’ll try this and repost. Thanks.
Hi Daniel, all of my recipes are entirely gluten free as my husband has celiac. I used Gluten Free pantry all purpose flour.
Hi, as soon as I saw this I wanted to try it. I am late to the eggplant party…just realized I liked it very recently and I have been trying different ways to make it. This by far is my favorite! The amount of spices is perfect and the stack is so pretty and delicious. I used regular flour because I am not gluten-free and I used jarred sauce. I was wondering if you have ever refrigerated this, not that there would ever probably be any left overs:) thanks for sharing your recipe, Robyn
Yay!! Robyn, I am so glad you tried it! I actually didn’t have any left overs! 🙂 However, if I do refrigerate this in the future I will definitely let you know! Thank you for taking the time to comment, it really makes my day!
Such a healthy and flavorful dish!! You got me girl!!
Thanks Ami! 🙂
This is exactly what I’ve been craving lately, it looks so good! Eggplant and mozzarella make a good pair. 🙂
Thanks Alice! I know eggplant and Parmesan get paired together a lot, but I think eggplant and mozzarella are a perfect combo!
OMG!! My dad is a huge eggplant fan and I finally caved in and made him some for Father’s Day. I’ve never really cooked let alone eaten eggplant but it was DELICIOUS!! Such flavor! Thank you for making my dad happy on Father’s Day 🙂
Rebecca, you totally just made my night!! I am so glad your Dad enjoyed it! I really do think it is a fairly easy way to cook eggplant without much fuss, and it looks so pretty! I really appreciate you taking the time to comment, I LOVE getting feedback!! 🙂
Such a beautiful and creative recipe!
Thank you Ann!! 🙂
These are stunning! Love this idea! Get in my belly now eggplant stacks!!
Thank you Chris!! I really love what a nice presentation these make! They look fancy, but were super easy!
Excellent recipe! I did not make stacks but I did place in baking dish, topped with homemade spaghetti sauce and baked in oven for 30 min. and they were delicious! Oh and I had leftovers and they re heated well and tasted just as fresh and yummy as when they were made. Thanks for the great recipe!
Kathleen that sounds fantastic! I love the idea of turning this into a casserole type dish. It would make it so easy to feed a crowd! I am so glad you enjoyed it! 🙂