Italian

Stuffed Eggplant Stacks is for Dinner.

Stuffed Eggplant Stacks takes 15 minutes to prepare.

Stuffed Eggplant Stacks takes 30 minutes to cook.

Stuffed Eggplant Stacks makes 4 servings.

The ingredients for Stuffed Eggplant Stacks are:

Eggplant, fresh, 2 eggplant, unpeeled
Mozzarella Cheese, part skim milk, 3/4 cup
Parmesan Cheese, grated, 1/4 cup
Ricotta Cheese, part skim milk, 3/4 cup
Dried basil, 1/2 tbsp
Olive Oil, 1/2 tsp

Here is how you make Stuffed Eggplant Stacks:

Use small amount of olive oil to coat a 9 by 13" baking dish. Slice eggplants into 1/4 to 1/2 inch thick slices. Microwave eggplant slices in single layer for five minutes. Let rest until cool enough to handle. Meanwhile, combine cheeses and basil in a bowl, stirring until well mixed. Layer half the eggplant slices in the casserole dish. Spread each slice with cheese mixture, and cover with an equal sized eggplant slice. Top each stack with remaining cheese mixture. Cover pan with foil, and bake in 375 degree oven for 20 to 30 minutes, or until stacks are warmed through and cheese is soft.Serving Size: makes about 16 stacks, 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user PILGRIM125.

The nutritional information for Stuffed Eggplant Stacks is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 306.4

• Total Fat: 15.4 g
• Cholesterol: 48.8 mg
• Sodium: 521.2 mg
• Total Carbs: 20.5 g
• Dietary Fiber: 6.8 g
• Protein: 23.8 g

Stuffed Eggplant Stacks is Italian cuisine.