Italian

Eggplant Stacks is for Side Dish.

Eggplant Stacks takes 15 minutes to prepare.

Eggplant Stacks takes 20 minutes to cook.

Eggplant Stacks makes 4 servings.

The ingredients for Eggplant Stacks are:

* Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb
* Prego Spaghetti Sauce, 16 tbsp
* Sargento Reduced Fat Provalone 4 Slice, cut in quarters
* Olive Oil, 3 tbsp

Here is how you make Eggplant Stacks:

Preheat oven to 400 degrees. Line baking pan with foil. Spray with PAM.Wash the eggplant. Slice into 16 slices. Brush each side with a minimum of Olive oil. Place 8 of the larger slices of the eggplant in the baking dish. Top each with1 TBS of spaghetti sauce. Then top each with a 1/4 slice of the Provolone. Repeat a layer of eggplant [brushed with oil]. top with 1 tbs of tomato sauce on each. Top each with 1/4 slcie of cheese.Place in oven and bake for 20 to 25 minutes until cheese is bubbly and slightly brown. Number of Servings: 4Recipe submitted by SparkPeople user 60SIXTY.

The nutritional information for Eggplant Stacks is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 236.5

• Total Fat: 15.7 g
• Cholesterol: 10.0 mg
• Sodium: 440.3 mg
• Total Carbs: 18.0 g
• Dietary Fiber: 5.0 g
• Protein: 7.4 g

Eggplant Stacks is Italian cuisine.

The dietary needs meet for Eggplant Stacks is Sugar Free