3.7 from 9 votes
Aubergine Stacks
Healthy Baked Aubergine Stacks, a delicious appetizer that is bursting with fantastic flavours. A lot lighter than the classic aubergine parmigiana, but as yummy.
Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 6 stacks
Calories: 180 kcal
Course:
Appetizer
Cuisine:
Italian
Ingredients
- 3 aubergines (eggplant)
- 1 cup grated Parmesan cheese
- 2 tablespoon olive oil
- 1 cup tomato sauce
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon fresh parsley or basil
Instructions
- Preheat the oven at 200 degrees Celsius (390 Fahreneheit).
- Slice the aubergines, and spread them over 2 baking trays.
- Season lightly with salt and pepper, and brush some olive oil over.
- Bake for 20 minutes or until golden and tender.
- Spread a thin layer of tomato sauce over the bottom of a baking dish, arrange one layer of aubergine slices, top with tomato sauce and parmesan, then another layer of aubergine slices until you finish them all up.
- Make sure you end with tomato sauce and cheese on top.
- Bake for a further 20 minutes until the aubergine stacks are tender, and the cheese is melted.
- Garnish with fresh parsley or basil.
Cup of Yum
Nutrition Information
Calories
180kcal
(9%)
Carbohydrates
16g
(5%)
Protein
9g
(18%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
14mg
(5%)
Sodium
570mg
(24%)
Potassium
680mg
(19%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
375IU
(8%)
Vitamin C
7.9mg
(9%)
Calcium
211mg
(21%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 6stacks
Amount Per Serving
Calories 180
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 570mg | 24% |
| Potassium | 680mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 7.9mg | 9% |
| Calcium | 211mg | 21% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.