Italian

Eggplant Stacks is for Dinner.

Eggplant Stacks takes 10 minutes to prepare.

Eggplant Stacks takes 20 minutes to cook.

Eggplant Stacks makes 3 servings.

The ingredients for Eggplant Stacks are:

I large eggplant, cut into 1/4" thick strips (appx. 9 - 12 pieces)
3/4 cornmeal (divided)
3 eggs
1 Tb store-bought pesto sauce
3 Tb extra virgin olive oil
1/2 C part skim ricotta cheese
3 slices fresh mozzarella cheese (appx. 1 oz each)
1 1/2 C marinara sauce
1 tsp salt
1/2 tsp pepper
2 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme

Here is how you make Eggplant Stacks:

1. Preheat oven to 350 degrees. In a shallow dish whisk together eggs and pesto. In another shallow dish put 1/2 c cornmeal.2. Heat olive oil in a skillet on medium-high heat. Dredge eggplant through egg mixture then cornmeal, and sautee in olive oil until tender, appx. 2 minutes. Place on paper towel to drain.3. Slice mozarella. In a small bowl combine ricotta, salt, pepper, garlic powder, basil, oregano, thyme, and remaining cornmeal. Blend thoroughly.4. Coat a shallow baking dish with non-stick cooking spray and place some heated marinara in the bottom. Stack one slice of eggplant, followed by a slice of mozzarella, another slice of eggplant, a dollop of the ricotta mixture, and then top with remaining eggplant slice. Cover with marinara sauce and Parmesan cheese (if desired).5. Bake at 350 for appx. 10 minutes until bubbly. Serve with a salad.Serving Size: Make 3-4 "stacks"Number of Servings: 3Recipe submitted by SparkPeople user MORNINGGLORY609.

The nutritional information for Eggplant Stacks is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 600.3

• Total Fat: 35.3 g
• Cholesterol: 217.8 mg
• Sodium: 882.1 mg
• Total Carbs: 49.3 g
• Dietary Fiber: 9.1 g
• Protein: 25.1 g

Eggplant Stacks is Italian cuisine.

The dietary needs meet for Eggplant Stacks is Gluten Free