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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 414.1
  • Total Fat: 23.2 g
  • Cholesterol: 35.0 mg
  • Sodium: 647.5 mg
  • Total Carbs: 39.6 g
  • Dietary Fiber: 9.2 g
  • Protein: 14.5 g

View full nutritional breakdown of Eggplant Towers calories by ingredient
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Eggplant Towers

Submitted by: MISSYLICIOUS2

Introduction

Eggplant layered with fresh sliced tomatoes, and fresh mozzarella covered in marinara sauce and topped with a portobello mushroom and a dollop of basil pesto. Eggplant layered with fresh sliced tomatoes, and fresh mozzarella covered in marinara sauce and topped with a portobello mushroom and a dollop of basil pesto.
Number of Servings: 5

Ingredients

    1 eggplant (sliced, salted, and rinsed)
    1 cup of flour
    1/2 T Oregeno
    1 T Italian Seasoning
    1 egg
    1 can of Prego Chunky Vegetable Sauce
    2 small tomatoes
    1 7 oz package of Fresh Mozzarella medallions
    5 T Basil Pesto
    4 T Olive Oil

Directions

Preheat oven to 350. Slice eggplant in 3/4 inch slices. Salt each side of eggplant slices and let sit for 30 minutes. Heat olive oil in skillet over medium heat. In a bowl, beat the egg. In another bowl mix flour and spices. Rinse eggplant slices and pat dry. Dip in egg wash, then in flour mixture and fry in olive oil until golden. Remove and drain on paper towels. Layer eggplant, then tomato slice, then mozzarella. Repeat for one more layer. Top with prego sauce and top each tower with 1/4 of a portobello mushroom. Cook in a 350 degree oven for 35 minutes.

Once plated, add 1 Tablespoon of basil pesto to each tower. ENJOY!!!

Serving Size:  recipe makes 5 towers. 1 Tower per serving.

Number of Servings: 5

Recipe submitted by SparkPeople user MISSYLICIOUS2.






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