Eggplant Stacks

Eggplant Stacks

4.6 15 ratings

Prep. 50min

Total 1 h 35min

9 portions

Ingredients

Eggplant

non-stick cooking spray
eggplant Ichiban Japanese, 27 slices (¼ in.)
16 oz
salt for sprinkling, plus extra to season
garlic powder
¾ tsp
ground black pepper to season

Cheeses

low-moisture mozzarella diced
4 oz
Parmesan cheese cut into pieces
1 ½ oz
lemon peel
2 - 3 pieces
ricotta cheese
8 oz

Sauce

yellow onions cut into pieces
4 oz
carrots cut into pieces
2 oz
red bell peppers cut into pieces
2 oz
garlic cloves
2
olive oil
½ oz
tomato sauce
18 oz
salt to taste
½ tsp

Assembly

water
20 oz

Difficulty

easy

Nutrition per 1 portions

Sodium 572.1 mg

Protein 8.9 g

Calories 635.9 kJ / 152 kcal

Fat 9.2 g

Fiber 3 g

Saturated fat 4.7 g

Carbohydrates 9.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Steam it Up in a Cup 8 Recipes
United States

You might also like...

Curried Couscous, Carrot and Chickpea Salad

15min

Crunchy Salad with Green Goddess Dressing (Diabetes)

20min

Focaccia with Caramelized Carrots

1 h 50min

Mushroom Spinach Phyllo Cups

1 h 10min

Steamed Whole Grain Bread TM6®

2 h 30min

Broccoli Red Lentil Soup

30min

Menu with Ginger-Pea Soup, Lemon Salmon, Broccoli and Potatoes

45min

Eggplant and Almond Dip

20min

Crispy Parmesan Salmon with Vegetables and Lemon Cream Sauce

1 h

Broccoli Rabe Pesto with Pasta and Roasted Squash

45min

Cauliflower with Pea Purée

40min

Chickpea and Lentil Soup with Dukkah

1 h 5min