Baked Eggplant Stacks With Ricotta And Marinara
A comforting, low-carb Italian classic layering roasted eggplant slices with creamy ricotta and gooey mozzarella. Perfect for a cozy dinner that keeps your blood sugar stable.
Prep
15 min
Cook
35 min
Total
50 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Trigger-aware comfort
Make the meal work for today
Keep spicy extras on the side and adjust the temperature or portion to suit you. The best version is the one you can enjoy comfortably.
Notice: comfort + personal triggers
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
35 min
Total
50 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan · Mixing bowl · Knife and cutting board
Time saver
Storage: Leftovers store wonderfully in an airtight container in the fridge for up to 3 days and reheat well in the oven.
Do these three things first
- 1Preheat your oven to 400°F.
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 8 steps complete
Next: Preheat your oven to 400°F
- 01
Preheat your oven to 400°F
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
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Slice the eggplant into 1/2-inch thick rounds
Slice the eggplant into 1/2-inch thick rounds. You should get about 6 to 8 rounds.
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Brush both sides of the eggplant slices…
Brush both sides of the eggplant slices lightly with olive oil, then season generously with salt and black pepper. Bake for 15-20 minutes until tender and lightly golden. Remove from the oven and lower the heat to 375°F.
Look for: tender and lightly golden
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Place the ricotta cheese in a small…
While the eggplant roasts, place the ricotta cheese in a small bowl. Stir in a pinch of salt, black pepper, and 1/2 teaspoon of garlic powder if you have it on hand.
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Spread a thin spoonful of marinara sauce…
In a small baking dish, spread a thin spoonful of marinara sauce on the bottom. Place the largest eggplant rounds down as the base of your stacks.
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Top each base slice with a dollop…
Top each base slice with a dollop of the ricotta mixture, a spoonful of marinara sauce, and a sprinkle of mozzarella cheese. Repeat the layers, ending with marinara and a generous layer of mozzarella on top.
Ready when: everything is assembled and ready to enjoy
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Bake the stacks for 15 minutes
Bake the stacks for 15 minutes, or until the cheese is beautifully melted and bubbling.
Look for: the cheese is beautifully melted and bubbling
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Let the stacks rest for 5 minutes…
Let the stacks rest for 5 minutes to set, then garnish with torn fresh basil leaves before serving.
Allow: 5 minutes
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