Eggplant Stacks

Eggplant Stacks

4.8 8 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

Nutrition per 1 portions

Calories 152 kcal / 635.9 kJ

Protein 8.9 g

Fat 9.2 g

Carbohydrates 9.8 g

Fibre 3 g

Saturated Fat 4.7 g

Sodium 572.1 mg

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