Eggplant Parmesan Stacks, from Mad Hungry with Lucinda Scala Quinn

Again, I apologize that I have been so absent from blogging recently.  Now that Ken has started his orientation for his Internship, we should be able to get on more of a schedule with cooking dinners at home, so I’m hoping to get back into updating my blog as well.  For the past several months our schedule has just been so off with lots of visitors coming to town, great things (like graduation!) to celebrate, and trips all over the country.  We also moved into our new place a couple of weeks ago and it took a while to get fully settled in our new kitchen.  I’m hoping to get into a routine within the first couple of weeks of Ken’s intern year though, so that we can resume our healthy and less expensive lifestyle of cooking and eating at home rather than going out so often. 

So last night I made a dish that I had seen prepared on the TV show, Mad Hungry with Lucinda Scala Quinn.  I like her show because she is all about using fresh ingredients, and making everything from scratch.  She also has several teenage sons (I think 3?) so she’s all about making big meals that can feed large families and about making meals that can be easily frozen and heated up when you are ready to eat them.  I had made this dish once before and it turned out really well, so when we saw some tasty-looking eggplants at the Farmer’s Market on Saturday, we decided to get one and make this dish again! 


  • 1 eggplant, sliced crosswise 1/3-inch thick (12 slices total)
  • 4 tablespoons of olive oil, divided
  • coarse salt
  • 1/2 cup fine breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese
  • Fresh ground black pepper
  • 1 1/2 teaspoons fresh oregatno, finely chopped
  • 2 tablespoons fresh basil, chopped
  • 1 1/2 cups Basic Italian Tomato Sauce
  • 1 lb. fresh mozzarella, halved lengthwise and sliced crosswise, 1/4-inch thick (12 slices total)
  • Extra virgin olive oil to drizzle
  • Parmesan for garnish


1) Preheat grill pan over medium-high heat.  Preheat oven to 375 degrees, with oven rack in center position.

2) Brush eggplant slices with 3 tablespoons olive oil and season with salt.  Grill 8-10 minutes, flipping once, until charred and soft.

3) In a medium bowl, combine breadcrumbs, Parmesan, pepper, herbs, and remaining tablespoon olive oil.

4) Place 4 slices grilled eggplant on parchment-lined baking sheet.  Top with 2 tablespoons tomato sauce, 2 tablespoon breadcrumbs, and slices of mozzarella.  Repeat with 2 more layers.  Drizzle with olive oil. 

5) Bake in oven for 20 minutes.  Serve witih a garnish of olive oil and Parmesan cheese.

This dish came out quite tasty, and we served it with a side of pasta mixed with some of the rest of the tomato sauce we had.  These days I always know a meal was a success if the baby starts kicking soon after I eat, and she definitely did kick quite a bit after we ate dinner last night so I think this dinner was definitely a success! 

And as always, you get bonus points if you can find a handsome husband to help you cook!

Speaking of the baby, I will be 22 weeks pregnant tomorrow so we are more than half-way through the pregnancy and we are chugging along towards the finish line.  Just 18 more weeks to go until my due date!  Here’s the most recent Baby Bump picture we took, last week at 20 weeks and 6 days.  Enjoy, and happy cooking!

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