Eggplant Stacks with Canadian Parmesan
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 382 |
| pro | 12 g |
| total fat | 26 g |
| sat. fat | 8 g |
| carb | 28 g |
| fibre | 5 g |
| chol | 34 mg |
| sodium | 673 mg |
| % RDI: | - |
| calcium | 26 |
| iron | 10 |
| vit A | 24 |
| vit C | 57 |
| folate | 19 |
Tender, Italian-style eggplant is best served with crusty sliced bread, perfect for cleaning the rich tomato sauce from your plate. Finish the meal with Hearty Romaine Salad (see recipe link below).
Ingredients
-
1 large eggplant (about 1 lb/500 g)
1/4 cup (50 mL) olive_oil
1/4 tsp (1 mL) dried basil
Pinch each salt and pepper
1 onion, chopped
1 sweet green or red pepper, diced
2 cloves garlic, minced
1-1/2 cups (375 mL) pasta sauce
1-1/4 cups (300 mL) shredded mozzarella cheese
2 tbsp (25 mL) grated Parmesan cheese
Preparation
Trim both ends of eggplant; cut into 16 slices. Whisk together 3 tbsp (45 mL) of the oil, basil, salt and pepper; brush over both sides of slices. Place on large greased baking sheet; bake in 425°F (220°C) oven, turning once, for about 20 minutes or until softened and golden.
Meanwhile, in large skillet, heat remaining oil over medium heat; cook onion, green pepper and garlic, stirring occasionally, for 5 to 7 minutes or until peppers are tender-crisp. Stir in 1 cup (250 mL) of the pasta sauce; let cool slightly. Stir in 1 cup (250 mL) of the mozzarella.
Spread pepper mixture over half of the eggplant slices; top with remaining slices. Spread tops with remaining sauce; sprinkle with remaining mozzarella and Parmesan cheeses. Bake for 5 minutes or until cheese is melted.
Additional information : Serve with: Hearty Romaine Salad
- Keywords : Sides; Eggplant; Cheese; Bake; Tomato sauce;
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