Lightened-Up Vegetarian Eggplant Parmesan Stacks
Ingredients
The vegetables
-
1
large
eggplant
-
2
large
tomatoes
The seasoning and oil
-
2
tbsp
olive oil
-
2
tsp
olive oil
-
1
tsp
Italian seasoning
-
to taste
salt
-
to taste
pepper
The toppings
-
¼
c
roughly chopped basil leaves
-
1
c
shredded mozzarella or Italian blend cheese
-
¼
c
panko
Instructions
- Preheat the oven to 425°F and line two baking sheets with parchment paper.
- Arrange the eggplant and tomato slices on the baking sheets, brush with olive oil, and sprinkle with Italian seasoning, salt, and pepper.
- Bake for 20-25 minutes until the eggplant is golden brown, rotating the sheets halfway through.
- Remove from the oven and let cool for 5 minutes.
- In a small bowl, mix panko with the remaining olive oil, salt, and pepper.
- Stack four eggplant rounds with a tomato slice, a tablespoon of cheese, and a half tablespoon of basil, repeating the layers.
- Top each stack with another eggplant round, then add two tablespoons of cheese and one tablespoon of panko.
- Return the stacks to the oven and heat for 5-7 minutes until the cheese melts and the panko is golden brown.
Nutrition Facts (estimated)
Servings
4
Calories
348
Total fat
22g
Total carbohydrates
22g
Total protein
17g
Sodium
486mg
Cholesterol
47mg
You might also like