Eggplant Parmesan Stacks

  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    Everyone loves these stacks of eggplant layered with mozzarella and Parmesan cheese and tomato sauce.

    Ingredients

    • 18 eggplant rounds (each 1/4 inch thick and at least 3 inches in diameter; about 3 medium eggplants)
    • Coarse salt
    • 1 cup plus 3 tablespoons extra-virgin olive oil
    • 3 garlic cloves, very thinly sliced
    • 6 plum tomatoes (about 1 1/2 pounds), coarsely chopped
    • 1 tablespoon coarsely chopped fresh oregano, plus leaves and sprigs for garnish
    • 1/3 cup thinly sliced fresh basil
    • 4 ounces fresh mozzarella, thinly sliced and torn into small pieces
    • 3/4 cup freshly grated Parmesan cheese, plus shavings for serving

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 147 % Daily Value *
    • Total Fat: 10 g 15.63%
    • Saturated Fat: 3 g 12.73%
    • Trans Fat: 0 g %
    • Cholesterol: 9 mg 2.87%
    • Sodium: 230 mg 9.58%
    • Calcium: 103 mg 10.25%
    • Potassium: 471 mg 13.45%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 4.34%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 11 g %
    • Dietary Fiber: 3 g 13.94%
    • Sugar: 3 g
    • Protein: 5 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 36.63%
    • Vitamin C 34.25%
    • Vitamin D 0.53%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables2
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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