Eggplant Parmesan Stacks
Quicker version of traditional eggplant parmesan, these Eggplant Parmesan Stacks make a great meal by itself with a salad on the side!
Servings: 2
Ingredients
- 1 eggplant large
- 1 tablespoon olive oil
- ⅓ teaspoon garlic salt
- 8-10 tablespoons basil sauce [I used mezetta tomato sweet basil pasta sauce]
- ⅓ cup shredded mozzarella cheese or adjust to taste
- 3 tablespoons grated parmesan cheese or to taste, make sure it's vegetarian parmesan cheese
- salt to taste
- pepper to taste
- fresh basil leaves
Onion Topping
- 1 red onion small, finely chopped
- 3 garlic cloves finely chopped
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon red chili flakes optional
- 1 teaspoon olive oil
- salt to taste
- pepper to taste
Instructions
- Cut an eggplant into thick slices. I got 6 thick large slices from the eggplant I used and 2 small ones. Discard the round ones from the end and use them in another recipe.
- Place the eggplant slices into a baking tray lined with parchment paper. In a small bowl mix together olive oil and garlic salt. Brush each eggplant slice with olive oil mix. Flip and brush the other side as well.
- Bake the eggplant at 350 F degrees for 20-25 minutes. This timing will vary depending on how thick your slices are. Mine were quite thick, so took closer to 25 minutes.
- While the eggplants are in the oven, heat 1 teaspoon of oil on medium heat.
- Add chopped garlic and red onion and saute for a minute. Add dried basil, dried oregano, red chili flakes, salt and pepper and saute for another minute or so. Set aside.
- Once the eggplants are done, remove from oven and let them cool for 5-10 minutes. Now place 1-1.5 tablespoons of Mezzetta tomato sweet basil sauce on top of 2 slices.
- Place the onion topping and then mozzarella cheese and then 2-3 basil leaves. Place another eggplant slice on top and Repeat the same steps > pasta sauce> onion topping > mozzarella cheese > basil leaves.
- Now place the 3rd slice on top. Put pasta sauce>mozarella > parmesan cheese > salt & pepper. Bake at 375 for 7-8 minutes or till the cheese melts.
- Place the eggplant parmesan stacks in the serving plate and serve immediately with some olive oil and balsamic vinegar on the side (optional).
Nutrition
Calories: 298kcal | Carbohydrates: 27g | Protein: 11g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 853mg | Potassium: 812mg | Fiber: 9g | Sugar: 15g | Vitamin A: 675IU | Vitamin C: 13.4mg | Calcium: 238mg | Iron: 1.2mg