Stuffed Eggplant Stacks

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Stuffed Eggplant Stacks calories by ingredient


Introduction

Italian influenced eggplant with cheesy stuffing, baked and served with or without tomato sauce Italian influenced eggplant with cheesy stuffing, baked and served with or without tomato sauce
Number of Servings: 4

Ingredients

    Eggplant, fresh, 2 eggplant, unpeeled
    Mozzarella Cheese, part skim milk, 3/4 cup
    Parmesan Cheese, grated, 1/4 cup
    Ricotta Cheese, part skim milk, 3/4 cup
    Dried basil, 1/2 tbsp
    Olive Oil, 1/2 tsp

Tips

Serve with chopped tomatoes mixed with basil and garlic poured over the stacks.


Directions

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.