Italian

Eggplant Parmesan Stacks is for Dinner.

Eggplant Parmesan Stacks takes 10 minutes to prepare.

Eggplant Parmesan Stacks takes 45 minutes to cook.

Eggplant Parmesan Stacks makes 3 servings.

The ingredients for Eggplant Parmesan Stacks are:

1 eggplant, unpeeled (approx 1-1 Eggplant, fresh
1 cup Cheese - Kraft Mozzerella Shredded
4 tbsp Parmesan Cheese, grated
0.5 cup Progresso Bread Crumbs - Italian Style
1 large Egg, fresh, whole, raw
1 T water
1.5 cup Sauce, Bertolli Tomato and Basil Spaghetti Sauce

Here is how you make Eggplant Parmesan Stacks:

1. Preheat the oven to 375 degrees. 2. Slice 1 medium eggplant into 8 1/2 inch slices. 3. Beat egg in one bowl, and put the breadcrumbs in another shallow bowl4. Dip each slice of eggplant into the egg on both sides, then lightly coat each side in the bread crumbs and lay them out on a non-stick or tin foil lined baking pan. 5. Bake for 25 minutes6. Mix the two cheese together in a bowl. 7. Put 2T of sauce in a small circle on one side of casserole dish and another 2T on the other side. 8. Top the sauce spots with a slice of eggplant, 2 more T of sauce, and a layer of cheese. Repeat with 3 more slices per ramekin. 9. Bake the ramekins for 15 more minutes uncovered. Serve with garlic bread.Serving Size:?makes 3 single ramekin servings

The nutritional information for Eggplant Parmesan Stacks is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 361.9

• Total Fat: 15.4 g
• Cholesterol: 93.9 mg
• Sodium: 1,203.3 mg
• Total Carbs: 36.1 g
• Dietary Fiber: 8.2 g
• Protein: 21.7 g

Eggplant Parmesan Stacks is Italian cuisine.

The dietary needs meet for Eggplant Parmesan Stacks is Vegetarian