Three Cheese Stacked Eggplant




2 large eggplants (peeled and sliced 1/4 inch thick)

2 eggs (beaten)

2 cups of bread crumbs

1 cup fresh spinach (chopped)

1 cup shredded fresh mozzarella  plus 1/4 cup extra for sprinkling on top

2 cups fresh ricotta

1 cup fontina cheese (shredded) plus 1/4 cup extra for sprinkling on top

parmesan cheese

homemade tomato sauce

olive oil

sea salt


1. Dip eggplant slices in egg and then bread crumbs.

2. In a large skillet put 4 tbs. of olive oil. Fry eggplant slices on both sides until tender. (about 3-4 minutes) Add more oil while cooking. Let eggplant slices dry on paper towel.

3. In a large bowl, mix ricotta, fontina, mozzarella and spinach. Add 2 tsp. of sea salt. Mix well.

4. In a baking dish put tomato sauce on the bottom.

5. Put a slice of eggplant. Put a spoonful of ricotta mixture on top. Add another eggplant slice on top. Put a little sauce on top. Put a little shredded cheese on top if you like. Repeat process to eggplant is all used. *You can stack the eggplant higher if you wish. You can also sprinkle a little parmesan cheese.

Preheat oven to 400 degrees.

6. Bake in oven for 10 minutes.