Eggplant Parmesan Stacks

By joeyanne

Light and healthy

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

Preparation

Step 1

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.