Eggplant Stackers
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 53.3
- Total Fat: 2.5 g
- Cholesterol: 5.9 mg
- Sodium: 68.7 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 1.9 g
- Protein: 3.6 g
View full nutritional breakdown of Eggplant Stackers calories by ingredient
Introduction
Grilled veggies stacked and topped with cheese. Grilled veggies stacked and topped with cheese.Number of Servings: 12
Ingredients
-
1/2 part skim ricotta cheese
2 oz part skim mozzarella
1 medium eggplant (peeled)
2 small zucchini (grated)
1 10oz bag baby spinach
2 tsp extra virgin olive oil
2 tsp minced garlic
salt
pepper
red pepper flakes
parsley
Directions
Preheat oven to 400 degrees.
Peel and slice eggplant into 1/8 inch thick slices, spray grill w/ cooking spray salt and pepper slices and cook until soft.
While egglpant is grilling, grate zucchini, add to pan drizzled w/ 2 tsp olive oil. Add garlic, salt, pepper and red pepper flakes to taste and simmer for 10 minutes. Next add spinach and cook until wilted.
In a separate bowl, mix riccota and mozzarella cheeses along with parsley, salt, and pepper.
Next line a cookie sheet with foil. Then lay out grilled eggplant slices to equal 12 stacks. Then add equal spoonfuls of zuchinni/spinach mixture on top of eggplant slices. Lastly finish off each individual veggie stacks with approximately 1 TBS of cheese mixture.
Place eggplant stackers in a preheated 400 degree oven. Cook until cheese melts/crisps.
Number of Servings: 12
Recipe submitted by SparkPeople user COCO1976.
Peel and slice eggplant into 1/8 inch thick slices, spray grill w/ cooking spray salt and pepper slices and cook until soft.
While egglpant is grilling, grate zucchini, add to pan drizzled w/ 2 tsp olive oil. Add garlic, salt, pepper and red pepper flakes to taste and simmer for 10 minutes. Next add spinach and cook until wilted.
In a separate bowl, mix riccota and mozzarella cheeses along with parsley, salt, and pepper.
Next line a cookie sheet with foil. Then lay out grilled eggplant slices to equal 12 stacks. Then add equal spoonfuls of zuchinni/spinach mixture on top of eggplant slices. Lastly finish off each individual veggie stacks with approximately 1 TBS of cheese mixture.
Place eggplant stackers in a preheated 400 degree oven. Cook until cheese melts/crisps.
Number of Servings: 12
Recipe submitted by SparkPeople user COCO1976.