Eggplant Stacks with Tomato and Mozzarella

  • prep time15 min
  • total time 30 min
  • serves 4

This vegetarian fried eggplant delight topped with Mozzarella cheese and Italian-style bread crumbs is both beautiful and impressive.

Inspired by VH Sauces.

2 Ratings
Directions for: Eggplant Stacks with Tomato and Mozzarella


⅓ cup (75 mL) vegetable oil

2 medium eggplants, sliced in 12 slices about ½” thick

¼ cup (50 mL) Italian–style bread crumbs

1 cup (250 mL) shredded Mozzarella cheese

2 can (each 540 mL/19 oz) Aylmer® Accents Petite Cut Tomatoes with Garlic and Olive Oil, drained

⅓ cup (75 mL) VH® Medium Garlic Rib Sauce

PAM® Cooking Spray


1. Preheat oven to 400°F (200°C). In large skillet, heat 2 tbsp (30 mL) of oil over medium-high heat. Add a layer of eggplant; fry until lightly golden on both sides, adding more oil as needed, about 2 minutes per side. Remove eggplant to plate. Repeat process until all eggplant is golden. Place eggplant in single layer on foil lined baking sheet sprayed with PAM® Cooking Spray.

2. Sprinkle bread crumbs equally over eggplant. Sprinkle cheese over bread crumbs. Place in preheated oven; bake for 15 minutes or until cheese is golden.

3. Meanwhile, in small saucepan, combine Aylmer® Accents Petite Cut Tomatoes with Garlic and Olive Oil and VH® Medium Garlic Rib Sauce. Simmer for 5 minutes. Remove eggplant from oven; assemble stacks, starting with a piece of eggplant, then a dollop of tomato sauce. Repeat process and top with the third eggplant slice. Place any remaining tomatoes on plate. Serve warm.

4. Tip:

See more: Vegetables, Vegetarian, Italian, Main

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