Breaded Eggplant Stacks

Photo by Mercedes J.
Adapted from navywifecook.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from navywifecook.com

Ingredients

  • 10

    oz shredded mozzarella (or mozzarella slices from a ball)

  • 7

    oz prepared basil pesto

  • 1

    jar of favorite pasta sauce (16 oz)

  • 12

    frozen breaded eggplant cutlets (thawed)

  • 4

    fresh basil leaves (garnish)

Directions

1. Heat oven to broil, and cover a baking sheet with foil. 2. Place four prepared cutlets in a single layer on the baking sheet. Spread about 2 tablespoons of pasta sauce evenly over each cutlet. 3. Sprinkle with roughly 2 tablespoons of shredded mozzarella and place another eggplant cutlet on top of the cheese. 4. Top this second cutlet with about 1 tablespoon of pesto, and top again with mozzarella. 5. Place a third and final cutlet on top of the cheese, and spread another tablespoon of pasta sauce over top, finishing each stack with a sprinkling of mozzarella cheese. (Each stack should be...cutlet, pasta sauce, cheese, cutlet, pesto, cheese, cutlet, pasta sauce, cheese) 6. Place the baking sheet in the oven and broil for about 5 minutes, or until cheese is melted. 7. Place each stack and garnish with 1 basil leaf if desired. navywifecook.com

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