Eggplant Stacks with Canadian Parmesan

Eggplant Stacks with Canadian Parmesan Image by: Eggplant Stacks with Canadian Parmesan Author: Canadian Living

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).

  • Portion size 4 servings

Ingredients

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 673 mg
  • Protein 12 g
  • Calories 382.0
  • Total fat 26 g
  • Cholesterol 34 mg
  • Saturated fat 8 g
  • Total carbohydrate 28 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 26.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 24.0
  • Vitamin C 57.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Eggplant Stacks with Canadian Parmesan

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