Stuffed Eggplant Stacks
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Eggplant, fresh, 2 eggplant, unpeeled Mozzarella Cheese, part skim milk, 3/4 cup Parmesan Cheese, grated, 1/4 cupRicotta Cheese, part skim milk, 3/4 cupDried basil, 1/2 tbspOlive Oil, 1/2 tsp
Use small amount of olive oil to coat a 9 by 13" baking dish. Slice eggplants into 1/4 to 1/2 inch thick slices. Microwave eggplant slices in single layer for five minutes. Let rest until cool enough to handle.
Meanwhile, combine cheeses and basil in a bowl, stirring until well mixed.
Layer half the eggplant slices in the casserole dish. Spread each slice with cheese mixture, and cover with an equal sized eggplant slice. Top each stack with remaining cheese mixture.
Cover pan with foil, and bake in 375 degree oven for 20 to 30 minutes, or until stacks are warmed through and cheese is soft.
Serving Size: makes about 16 stacks, 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user PILGRIM125.
Meanwhile, combine cheeses and basil in a bowl, stirring until well mixed.
Layer half the eggplant slices in the casserole dish. Spread each slice with cheese mixture, and cover with an equal sized eggplant slice. Top each stack with remaining cheese mixture.
Cover pan with foil, and bake in 375 degree oven for 20 to 30 minutes, or until stacks are warmed through and cheese is soft.
Serving Size: makes about 16 stacks, 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user PILGRIM125.
Nutritional Info Amount Per Serving
- Calories: 306.4
- Total Fat: 15.4 g
- Cholesterol: 48.8 mg
- Sodium: 521.2 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 6.8 g
- Protein: 23.8 g
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