Eggplant Parmesan Stacks
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 eggplant, unpeeled (approx 1-1 Eggplant, fresh 1 cup Cheese - Kraft Mozzerella Shredded 4 tbsp Parmesan Cheese, grated 0.5 cup Progresso Bread Crumbs - Italian Style 1 large Egg, fresh, whole, raw 1 T water1.5 cup Sauce, Bertolli Tomato and Basil Spaghetti Sauce
1. Preheat the oven to 375 degrees.
2. Slice 1 medium eggplant into 8 1/2 inch slices.
3. Beat egg in one bowl, and put the breadcrumbs in another shallow bowl
4. Dip each slice of eggplant into the egg on both sides, then lightly coat each side in the bread crumbs and lay them out on a non-stick or tin foil lined baking pan.
5. Bake for 25 minutes
6. Mix the two cheese together in a bowl.
7. Put 2T of sauce in a small circle on one side of casserole dish and another 2T on the other side.
8. Top the sauce spots with a slice of eggplant, 2 more T of sauce, and a layer of cheese. Repeat with 3 more slices per ramekin.
9. Bake the ramekins for 15 more minutes uncovered.
Serve with garlic bread.
Serving Size: makes 3 single ramekin servings
2. Slice 1 medium eggplant into 8 1/2 inch slices.
3. Beat egg in one bowl, and put the breadcrumbs in another shallow bowl
4. Dip each slice of eggplant into the egg on both sides, then lightly coat each side in the bread crumbs and lay them out on a non-stick or tin foil lined baking pan.
5. Bake for 25 minutes
6. Mix the two cheese together in a bowl.
7. Put 2T of sauce in a small circle on one side of casserole dish and another 2T on the other side.
8. Top the sauce spots with a slice of eggplant, 2 more T of sauce, and a layer of cheese. Repeat with 3 more slices per ramekin.
9. Bake the ramekins for 15 more minutes uncovered.
Serve with garlic bread.
Serving Size: makes 3 single ramekin servings
Nutritional Info Amount Per Serving
- Calories: 361.9
- Total Fat: 15.4 g
- Cholesterol: 93.9 mg
- Sodium: 1,203.3 mg
- Total Carbs: 36.1 g
- Dietary Fiber: 8.2 g
- Protein: 21.7 g
Member Reviews