2 medium (1 lb. each) globe eggplants, each cut into 12 rounds (1/2-inch thick)

4 Tbsp. olive oil, divided

1 tsp. kosher salt, divided

1/2 tsp. freshly ground black pepper, divided

1 can (28 oz.) Contadina® Crushed Tomatoes with Roasted Garlic & Herb
1 1/4 cups part-skim ricotta cheese

5 Tbsp. grated Parmesan cheese, divided

1/4 cup plus 2 Tbsp. thinly sliced fresh basil leaves, divided


  1. Arrange 2 oven racks to divide the oven into thirds and preheat to 425°F. Line 2 rimmed baking sheets with parchment paper; arrange the eggplant rounds in a single layer. Brush with 2 Tbsp. oil and season with 1/2 tsp. salt and 1/4 tsp. black pepper; turn over and repeat on other side. Roast 25 minutes or until tender.

  2. Meanwhile, simmer tomatoes in a small saucepan over medium-low heat, stirring occasionally, until thickened and little liquid remains. Stir together ricotta, 3 Tbsp. Parmesan and 1/4 cup basil; set aside.

  3. Make 8 stacks of 3 similar-sized eggplant rounds on one of the baking sheets.  Transfer a round from each stack onto the other, now empty baking sheet. Spread half of the ricotta mixture onto those rounds to their edges. Spoon about 1 Tbsp. sauce onto each round. Repeat layering using same-sized eggplant rounds, ricotta and sauce. Top with a third layer of eggplant and sauce (some sauce will remain).

  4. Bake 5 minutes to heat through. Sprinkle stacks with remaining 2 Tbsp. Parmesan and 2 Tbsp. basil. To serve, dollop remaining sauce onto plates and top with eggplant stacks.

TIP: Look for eggplants no larger than 1 lb., as larger eggplant slices will not fit on the baking sheets.



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