Skip to content

Eggplant & Mozzarella Stacks

  • Cook Time: 35 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4 Servings


  • 1 eggplant (about 1-1/4 lbs.), sliced into 8 ½-inch thick slices
  • 1 large egg, beaten
  • 23 c. Italian seasoned whole wheat bread crumbs
  • 1 jar Vodka Sauce
  • 4 oz. fresh mozzarella cheese, cut into 8 slices


  1. Preheat oven to 425°F. Dip eggplant slices into egg then breadcrumbs. Arrange on baking sheet. Drizzle with olive oil if desired. Bake 12 minutes or until tender.
  2. Top each eggplant slice with 1 to 2 tablespoons of Victoria® Vodka Sauce, then mozzarella slice.
  3. Bake 5 minutes or until cheese is melted. To serve, spoon sauce onto each plate and top with 2 eggplant slices to create a stack. Garnish with fresh basil.