Eggplant Parmesan Stacks

Light and healthy

Photo by Joanne E.
Adapted from foodnetwork.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • 2

    lbs eggplant, cut cross-wise in 1/4" slices

  • 6

    cups marinara low sodium sauce, divided

  • 3

    cups shredded mozzarella cheese, divided

  • 1/2

    tsp dried basil

  • 1/4

    cup grated parmesan cheese

  • 1/2

    cup whole wheat Panko Bread Crumbs

  • 2

    tsp Olive Oil

Directions

Spray two rimmed cooking sheets with cooking spray. Arrange eggplant slices in a single layer and spray lightly with more cooking spray. Roast at 400 degrees until lightly browned, about 10 minutes per side. Reduce oven to 350 degrees. Lightly coat bottom of 9 x 13 baking dish with marinara sauce. Arrange eggplant slices in a single layer on sauce, followed by one-third of the mozzarella, and half the basil and sauce. Repeat layers of eggplant, mozzarella, and basil and sauce, and sprinkle remaining mozzarella on top. In a small dish, combine parmesan cheese, bread crumbs, and olive oil. Sprinkle mixture evenly over dish. Bake 20 to 25 minutes until cheese melts and sauce bubbles.

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