Eggplant Parmesan Stacks
Ingredients
- 1 large eggplant sliced into 1/2 inch rounds
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs beaten
- 1/4 cup olive oil
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh basil leaves
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Mix breadcrumbs and Parmesan cheese in a shallow dish.
- Dip eggplant slices in beaten eggs, then coat with breadcrumb mixture.
- Heat olive oil in a large skillet over medium heat. Cook eggplant slices for 2-3 minutes per side until golden brown.
- On a baking sheet, create stacks: eggplant slice, marinara sauce, mozzarella cheese. Repeat to make 3-layer stacks.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Garnish with fresh basil leaves before serving.
Notes
Estimated Nutritional Information (per stack):
- Calories: 310
- Protein: 12g
- Carbohydrates: 25g
- Fat: 20g
- Fiber: 8g