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BLT Stacks with Eggplant

Our BLT Stacks with Eggplant are an easy to make dinner that cross the classic Eggplant Parmesan with the BLT sandwich. Bacon, tomato & spinach are piled high on a slice of eggplant Parmesan then topped with cheese. And they take less than 30 minutes start to finish. 

Course Appetizer
Cuisine American
Keywords 30 minute appetizer, 30 Minute Dinner, appetizer, bacon, dinner, eggplant, mozzarella, spinach
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 4 servings
Calories 596 kcal
Author Linda Warren

Ingredients

Eggplant Base (for homemade version)

  • eggplant sliced into 8  1/2" slices or 1 package frozen eggplant parmesan rounds
  • Light extra virgin olive oil
  • 12 pcs cooked bacon 1-1/2 pcs per eggplant slice
  • 2 large tomatoes or 8 slices
  • 16 baby spinach leaves or more to suit your preference 2 per eggplant slice
  • 16  leaves basil 2 per eggplant slice
  • 1 1/2 -2 cups shredded mozzarella cheese

Coating:

  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg
  • 2 teaspoons water
  • 1 clove garlic minced
  • 1 1/4 cup panko crumbs
  • 1/3 cup Parmesan or Pecorino Romano cheese grated
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon lemon zest

Directions

  1. Preheat oven to 400 degrees. Line several large cookie sheets with parchment paper.
  2. Purchase a package of frozen Eggplant Parmesan rounds and skip to topping step or follow the 4 steps below for making your own then proceed with topping.

  3.  To prepare the eggplant, wash then slice into 1/2" slices. Make sure to purchase organic produce so that you can leave the skin on. This ensures that you get the most vitamins and fiber from the vegetable.

  4. Place flour, salt & pepper on a flat plate. Mix egg, water and minced garlic in wide-mouthed bowl. On another plate, mix panko, Parmesan cheese, Italian seasoning and lemon zest.
  5. Heat a large skillet with a small amount of light extra virgin olive oil.
  6. Dredge each slice of eggplant in flour mixture then dip into egg wash followed by another dredging in panko mixture. Immediately add to skillet and cook each side until golden brown. Place on prepared cookie sheet.
  7. Top each eggplant slice with 1-1/2 pieces bacon, slice of tomato, spinach leaves and basil then top with shredded mozzarella.
  8. Bake in oven for 11-13 minutes or until cheese is melted and stack is heated through. If made ahead of time and refrigerated, bring stack to room temperature then cook as stated above.
Nutrition Facts
BLT Stacks with Eggplant
Amount Per Serving
Calories 596 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 16g80%
Cholesterol 123mg41%
Sodium 1286mg54%
Potassium 644mg18%
Carbohydrates 31g10%
Fiber 5g20%
Sugar 7g8%
Protein 27g54%
Vitamin A 1450IU29%
Vitamin C 13mg16%
Calcium 386mg39%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.