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Eggplant & 3-cheese stack


  • Preheat oven to 180°-190°C fan forced (200°-210°C normal).
  • Evenly slice the eggplant lengthways and place in a heavy-bottomed oven tray. Then sprinkle with seasonings and a little oil and cook in the oven (or on a preheated ridged grill or BBQ) until brown and fairly tender.
  • At the same time, heat a little oil in a heavy-bottomed pan and gently saute the garlic and onion until tender. Add the tomatoes with 1 cup stock, seasonings and the sugar. Mix well and gently cook until thick and fragrant, adding a little more stock if needed. Then stir in 1 tbsp chopped basil and taste for seasoning.
  • While the sauce is cooking, combine the ricotta and goat's cheese with the remaining basil, the parsley and seasonings until smooth.
  • Evenly spread the cheese mixture on the eggplant slices and layer in 4-6 stacks. Then carefully place on a lightly oiled baking tray, spoon the sauce on top and sprinkle with a generous amount of parmesan. Cook in the oven for about 10-15 mins until hot and bubbling.
  • Serve with a simple green salad on the side.


  • 2 large eggplants
  • sea salt & freshly ground pepper
  • olive oil spray
  • olive oil
  • 3-4 garlic cloves, crushed
  • 1 medium-large onion, chopped
  • 3 cans diced tomatoes
  • 1+ cup vegetable stock
  • a pinch of brown sugar
  • 4 tbsp chopped fresh basil
  • 250 gm ricotta cheese
  • 200 gm soft goat's cheese
  • 2 tbsp chopped fresh parsley
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm