Eggplant Parmesan Stacks
Serve with: Italian Bread — Romaine Salad
Servings: 4
Ingredients:
| 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% |
-
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.
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