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Eggplant Tomato Stacks


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Eggplant Tomato Stacks


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Eggplant Tomato Stacks

These individual eggplant stacks are as beautiful as they are versatile – add ground beef to make them heartier (or shredded mozzarella for a dairy dinner). I’ve included a recipe for homemade tomato sauce as well!


  • Prep Time : 25 min
  • Cook Time : 20 min
  • Ready Time : 45 min


6 Servings


  • 1 large, long eggplant, peeled and sliced lengthwise into 1/2-inch slices
  • 2 eggs, beaten
  • 1/2 cup fine matzo meal or potato starch seasoned with dried parsley, salt and pepper
  • Vegetable, walnut or hazelnut oil for frying
  • 3 cups marinara sauce (click for homemade recipe)
  • Fresh chopped parsley, for garnish


1 Preheat oven to 375°F.
2 Dip the eggplant slices in egg and then in the seasoned matzo meal.
3 Heat 1/4 inch of oil in a large sauté pan over medium-high heat. Fry the eggplant in batches until golden on both sides; remove and drain on paper towels.

To Assemble the Eggplant Stacks:

4 Lightly grease the bottom of a 9×13″ pan. Cover the bottom with a thin layer of sauce. Place one layer of eggplant, top with sauce, top with
eggplant and top with sauce again.
5 Bake covered for 20 minutes.
6 Garnish with fresh chopped parsley.

Dress It Up:  For a quick and elegant time saver, warm sauce and pre-plate individual stacks.  Alternate 2 or 3 layers of eggplant and sauce and garnish with fresh herbs.

As seen in the Joy of Kosher with Jamie Geller Magazine (Spring 2013) – Subscribe Now


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




7 Responses to Eggplant Tomato Stacks

  1. I love this recipe! Someone had made something similar for me recently, but was dairy. I love the idea of the meat!

  2. avatar says: jillian

    looks great – you don’t need to dip the eggplant in egg before coating? thanks

  3. avatar says: klp1965

    This looks awesome. I love eggplant and will definitely have to try this out :)

  4. I have found that if you wet the eggplant, then dip it in breadcrumbs/matzoh meal or potato starch, and then dip it in eggs, the eggplant absorbs much less oil.

    • EXCELLENT TIP!!!!! Bc otherwise it’s like a SPONGE (when it comes to oil!!! THANKS SO MUCH FOR SHARING!

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