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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 236.5
  • Total Fat: 15.7 g
  • Cholesterol: 10.0 mg
  • Sodium: 440.3 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 5.0 g
  • Protein: 7.4 g

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

Submitted by: 60SIXTY

Introduction

Can be used as a main course or as a side. Can be used as a main course or as a side.
Number of Servings: 4

Ingredients

    * Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb
    * Prego Spaghetti Sauce, 16 tbsp
    * Sargento Reduced Fat Provalone 4 Slice, cut in quarters
    * Olive Oil, 3 tbsp

Directions

Preheat oven to 400 degrees. Line baking pan with foil. Spray with PAM.
Wash the eggplant. Slice into 16 slices. Brush each side with a minimum of Olive oil. Place 8 of the larger slices of the eggplant in the baking dish. Top each with1 TBS of spaghetti sauce. Then top each with a 1/4 slice of the Provolone. Repeat a layer of eggplant [brushed with oil]. top with 1 tbs of tomato sauce on each. Top each with 1/4 slcie of cheese.

Place in oven and bake for 20 to 25 minutes until cheese is bubbly and slightly brown.


Number of Servings: 4

Recipe submitted by SparkPeople user 60SIXTY.






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Member Ratings For This Recipe

  • I made this for lunch and loved it. So easy! - 1/30/10

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  • I actually had all these things on hand already and made it for lunch, except I had to substitute another cheese. These were SO GOOD! Thanks for sharing! I'm adding this to my recipe book! - 1/30/10

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