5 from 3 votes
Eggplant Stacks
You may never look at eggplant the same way again!
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings:
4
servings
Calories:
416 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 eggplant sliced into 1/2 inch thick rounds, large
- 4 tablespoons olive oil
- salt to taste
- black pepper to taste
- 1 cup marinara sauce
- 8 ounces mozzarella cheese sliced, fresh
- 3/4 cup Parmesan Cheese grated
- 1/4 cup basil finely chopped, fresh
Instructions
- Preheat oven to 425°F. Arrange eggplant slices on a baking sheet, brush both sides with olive oil, and season with salt and pepper.
- Roast eggplant for 20-25 minutes, flipping halfway through, until golden and tender.
- On a baking sheet, layer an eggplant slice with a spoonful of marinara, a slice of mozzarella, and a sprinkle of Parmesan. Repeat for two more layers, finishing with cheese.
- Bake the stacks for 10 minutes at 425°F, or until the cheese is bubbly and golden.
- Garnish with fresh basil and serve immediately.
Cup of Yum
Nutrition Information
Calories
416kcal
(21%)
Carbohydrates
14g
(5%)
Protein
20g
(40%)
Fat
32g
(49%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
15g
(75%)
Cholesterol
61mg
(20%)
Sodium
977mg
(41%)
Potassium
526mg
(11%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
916IU
(18%)
Vitamin C
7mg
(8%)
Calcium
474mg
(47%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 416
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 14g | 5% |
| Protein | 20g | 40% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 61mg | 20% |
| Sodium | 977mg | 41% |
| Potassium | 526mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 916IU | 18% |
| Vitamin C | 7mg | 8% |
| Calcium | 474mg | 47% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.