Cheesy Eggplant Stacks

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 174.6
  • Total Fat: 7.8 g
  • Cholesterol: 73.1 mg
  • Sodium: 333.1 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 4.2 g
  • Protein: 10.8 g

View full nutritional breakdown of Cheesy Eggplant Stacks calories by ingredient
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Eggplant layered with creamy ricotta and baked Eggplant layered with creamy ricotta and baked
Number of Servings: 4


    1-1 to 1/4 lb eggplant (~ 3 inches in diameter)
    1/4 cup progresso Italian bread crumbs
    1/2 cup Sargento whole milk ricotta
    1/4 cup chopped fresh parsley
    1 Tbsp chopped fresh basil
    Salt and pepper to taste
    1 egg
    2 cloves garlic, crushed
    1/2 cup WW Four cheese blend, Italian style, divided
    3/4 cup Tomato jam (see recipe)


Spray a small baking dish with Pam. Slice the eggplant into 1/4 inch rounds--you need 12 slices. Spray on both sides with Pam and dredge lightly in the breadcrumbs. Place on parchment lined baking pan and bake at 400 degrees for 25 minutes.

Meanwhile, combine ricotta with herbs, salt and pepper, garlic, egg and 1/4 cup cheese blend.

Spread about 1/4 cup Tomato jam (see my recipe) on bottom of prepared dish. When eggplant is done, remove and carefully lay one piece on top of tomato. Layer with about 1 Tbsp cheese mixture, then 1 tbsp tomato jam and repeat with another slice. Top with a third slice of eggplant and 1 Tbsp Tomato. Repeat to make 4 stacks in the baking dish. When complete, sprinkle 1 Tbsp remaining cheese blend on top of each stack. Bake about 15 min in 400 oven till hot and bubbly. Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user ELLENT124.

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