Eggplant Stacks
- Minutes to Prepare:
- Minutes to Cook:
- 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
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.
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.
Nutritional Info 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
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