Baked Eggplant "Parmigiana" Stack

25m
Prep Time
15m
Cook Time
40m
Ready In


"I love European-style food and this one is super delicious, I used my stove top grill pan to grill the slices instead of grilling outside. You can make this ahead and refrigerate, to bake, reduce oven temperature to 375°F and bake 25 minutes. I used more marinara sauce that called for 1 tablespoon seemed like not enough"

Original is 4 servings

Nutritional

  • Serving Size: 1 (398.4 g)
  • Calories 883.2
  • Total Fat - 69.1 g
  • Saturated Fat - 23.4 g
  • Cholesterol - 734.2 mg
  • Sodium - 1712.2 mg
  • Total Carbohydrate - 12.8 g
  • Dietary Fiber - 1.9 g
  • Sugars - 7 g
  • Protein - 51.4 g
  • Calcium - 835 mg
  • Iron - 4.7 mg
  • Vitamin C - 2.1 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

In small bowl, mix Asiago Cheese, bread crumbs and 2 tablespoons extra virgin olive oil; set aside.

Step 2

Using 3 or more tablespoons of the olive oil, brush eggplant slices on both sides; season with salt and pepper.

Step 3

On outdoor grill, grill each slice 3 minutes; turn and grill 2 minutes longer. Remove slices and cool.

Step 4

Heat oven to 425°F.

Step 5

In large baking pan, spoon 8 tablespoons of tomato sauce in 8 circles ( 1 tablespoon sauce for each circle, but I used 2 tablespoons). Place a slice of eggplant over each pool of sauce.

Step 6

Top with 1 slice mozzarella, 1 basil leaf and another 1 tablespoons of sauce. Repeat layer another time ending with tomato sauce on the top. Sprinkle the cheese/crumb mixture over each eggplant stack. Drizzle remaining 3 tablespoons olive oil over all stacks (you will have 8 stacks with 2 eggplant slices for each stack).

Step 7

Bake 15 minutes or until hot and bubbly. Sprinkle capers and olives over each stack.

Tips


No special items needed.

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