Eggplant Stacks
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
I large eggplant, cut into 1/4" thick strips (appx. 9 - 12 pieces)3/4 cornmeal (divided)3 eggs1 Tb store-bought pesto sauce3 Tb extra virgin olive oil1/2 C part skim ricotta cheese3 slices fresh mozzarella cheese (appx. 1 oz each)1 1/2 C marinara sauce1 tsp salt1/2 tsp pepper2 tsp garlic powder1 tsp dried basil1 tsp dried oregano1/2 tsp dried thyme
1. Preheat oven to 350 degrees. In a shallow dish whisk together eggs and pesto. In another shallow dish put 1/2 c cornmeal.
2. Heat olive oil in a skillet on medium-high heat. Dredge eggplant through egg mixture then cornmeal, and sautee in olive oil until tender, appx. 2 minutes. Place on paper towel to drain.
3. Slice mozarella. In a small bowl combine ricotta, salt, pepper, garlic powder, basil, oregano, thyme, and remaining cornmeal. Blend thoroughly.
4. Coat a shallow baking dish with non-stick cooking spray and place some heated marinara in the bottom. Stack one slice of eggplant, followed by a slice of mozzarella, another slice of eggplant, a dollop of the ricotta mixture, and then top with remaining eggplant slice. Cover with marinara sauce and Parmesan cheese (if desired).
5. Bake at 350 for appx. 10 minutes until bubbly. Serve with a salad.
Serving Size: Make 3-4 "stacks"
Number of Servings: 3
Recipe submitted by SparkPeople user MORNINGGLORY609.
2. Heat olive oil in a skillet on medium-high heat. Dredge eggplant through egg mixture then cornmeal, and sautee in olive oil until tender, appx. 2 minutes. Place on paper towel to drain.
3. Slice mozarella. In a small bowl combine ricotta, salt, pepper, garlic powder, basil, oregano, thyme, and remaining cornmeal. Blend thoroughly.
4. Coat a shallow baking dish with non-stick cooking spray and place some heated marinara in the bottom. Stack one slice of eggplant, followed by a slice of mozzarella, another slice of eggplant, a dollop of the ricotta mixture, and then top with remaining eggplant slice. Cover with marinara sauce and Parmesan cheese (if desired).
5. Bake at 350 for appx. 10 minutes until bubbly. Serve with a salad.
Serving Size: Make 3-4 "stacks"
Number of Servings: 3
Recipe submitted by SparkPeople user MORNINGGLORY609.
Nutritional Info Amount Per Serving
- Calories: 600.3
- Total Fat: 35.3 g
- Cholesterol: 217.8 mg
- Sodium: 882.1 mg
- Total Carbs: 49.3 g
- Dietary Fiber: 9.1 g
- Protein: 25.1 g
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