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

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...

Show all

Root Vegetable Gratin

Root Vegetable Gratin

1 h 25 min

Dosa (Indian Rice and Lentil Crepes)

Dosa (Indian Rice and Lentil Crepes)

16 h

Miso Mushroom Toast with Tahini Yogurt

Miso Mushroom Toast with Tahini Yogurt

45 min

Spicy Udon Noodles with Tempeh (Matthew Kenney)

Spicy Udon Noodles with Tempeh (Matthew Kenney)

5 h 40 min

Avocado Tikka (Matthew Kenney)

Avocado Tikka (Matthew Kenney)

6 h 5 min

Pesto Pasta Salad

Pesto Pasta Salad

30 min

Coconut Dhal

Coconut Dhal

25 min

Winter Radish, Citrus and Cashew Cream (Matthew Kenney)

Winter Radish, Citrus and Cashew Cream (Matthew Kenney)

15 h 35 min

Risotto with Spinach and Peas

Risotto with Spinach and Peas

30 min

Southwest Quinoa

Southwest Quinoa

40 min

Parmesan Risotto (TM6/7)

Parmesan Risotto (TM6/7)

30 min

Vegetarian Chili

Vegetarian Chili

50 min

Show all