Dinner

Cheesy Eggplant Stacks is for Dinner.

Cheesy Eggplant Stacks takes 45 minutes to prepare.

Cheesy Eggplant Stacks takes 45 minutes to cook.

Cheesy Eggplant Stacks makes 4 servings.

The ingredients for Cheesy Eggplant Stacks are:

1-1 to 1/4 lb eggplant (~ 3 inches in diameter)
1/4 cup progresso Italian bread crumbs
1/2 cup Sargento whole milk ricotta
1/4 cup chopped fresh parsley
1 Tbsp chopped fresh basil
Salt and pepper to taste
1 egg
2 cloves garlic, crushed
1/2 cup WW Four cheese blend, Italian style, divided
3/4 cup Tomato jam (see recipe)

Here is how you make Cheesy Eggplant Stacks:

Spray a small baking dish with Pam. Slice the eggplant into 1/4 inch rounds--you need 12 slices. Spray on both sides with Pam and dredge lightly in the breadcrumbs. Place on parchment lined baking pan and bake at 400 degrees for 25 minutes.Meanwhile, combine ricotta with herbs, salt and pepper, garlic, egg and 1/4 cup cheese blend.Spread about 1/4 cup Tomato jam (see my recipe) on bottom of prepared dish. When eggplant is done, remove and carefully lay one piece on top of tomato. Layer with about 1 Tbsp cheese mixture, then 1 tbsp tomato jam and repeat with another slice. Top with a third slice of eggplant and 1 Tbsp Tomato. Repeat to make 4 stacks in the baking dish. When complete, sprinkle 1 Tbsp remaining cheese blend on top of each stack. Bake about 15 min in 400 oven till hot and bubbly. Serves 4Number of Servings: 4Recipe submitted by SparkPeople user ELLENT124.

The nutritional information for Cheesy Eggplant Stacks is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 174.6

• Total Fat: 7.8 g
• Cholesterol: 73.1 mg
• Sodium: 333.1 mg
• Total Carbs: 17.4 g
• Dietary Fiber: 4.2 g
• Protein: 10.8 g