Eggplant Stacks

Eggplant Stacks

4.6 15 rating

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

Difficulty

easy

Nutrition per 1 portions

Sodium 572.1 mg

Protein 8.9 g

Calories 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...

Orange Balsamic Beet and Quinoa Salad

40min

Buckwheat Crêpes

45min

Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)

55min

Orange Salmon with Broccoli Couscous

35min

Tuna and Avocado Salad with Fermented Onions (with Cutter)

20min

Ratatouille Galette

1 h 30min

Pea Pesto with Ricotta

10min

Spelt Risotto with Beets and Goat Cheese

1 h 55min

Fakes Moutzentra (Lentils with Rice)

45min

Moroccan Salmon with Lemony Couscous and Vegetable Soup

1 h

Sautéing 10 oz Fennel

25min

Curried Lentils

5 h 15min