Eggplant Stacks

Eggplant Stacks

4.6 15 ratings

Prep. 50 min

Total 1 h 35 min

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

Energy 635.9 kJ / 152 kcal

Fat 9.2 g

Fibre 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®. No strings attached.

Sign up for free More information

Also featured in

Steam it Up in a Cup 8 recipes
United States

You might also like...

Spring Garden Minestrone Soup

50min.

Broccoli Rabe Pesto with Pasta and Roasted Squash

45min.

Focaccia with Caramelized Carrots

1hod. 50min.

Carrot Top Pesto

5min.

Chopped Cauliflower Chickpea Salad with Oregano Vinaigrette

20min.

Lentil Salad

35min.

Vegan Pistachio and Cardamom Ice Cream

12hod. 20min.

Mushroom Walnut Pâté

5min.

Cauliflower with Pea Purée

40min.

Cauliflower Steaks

45min.

Persian Chicken and Rice

1hod. 35min.

Curried Couscous, Carrot and Chickpea Salad

15min.