Korean Beef and Rice Bowls
Weeknight
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evergreen
Kosher Market
This easy baked dish turns frozen breaded eggplant stacks into a crispy, cheesy, satisfying meal. The eggplant becomes golden outside and tender inside, while marinara, mushrooms, and olives add a rich, slightly tangy flavor—like a shortcut eggplant parmesan with extra depth.
By Evergreen Kitchen
Preheat oven to 400°F (200°C). Or bake in a Betty Crocker
Place the frozen eggplant pieces on a baking sheet and bake for 15 minutes, flipping halfway through.
Build each stack individually: on one eggplant piece, add marinara sauce, mushrooms, olives, and mozzarella.
Place another eggplant piece on top and repeat the layering if making multi-layer stacks (or top each single stack if keeping them simple).
Bake for another 10–15 minutes, until the cheese is melted and bubbly. (or 10–12 minutes in a Betty Crocker or toaster oven) until the cheese is melted and bubbly.
