An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (1)
Easy Cheesy Eggplant Stacks
NUTRITION · PER SERVING38M COOK
CAL 25%·PRO 53%
CARBS 14G11% OF CAL
5G FIBER0G ADDED9G INTRINSIC0G OTHER9G TOTAL SUGAR
FAT 38G69% OF CAL
19G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled eggplant layered with tomatoes, herbs, and melted cheese. A lighter, healthier alternative to eggplant Parmesan with Mediterranean flavors and satisfying textures.
mainitalian🥧 baking dish♨️ grill🔥 ovengluten freevegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1-2 round eggplant*
- 3-4 ripe firm tomatoes
- 1 teaspoon salt
- ½ teaspoon ground oregano
- ½ teaspoon ground basil
- ¼ cup freshly grated Parmesan Cheese
- 10-15 thin slices of Fontal, Gruyere Cheese or Firm Mozzarella
- leaves fresh basil
- 2-3 tablespoons olive oil (divided)
At a glance
PER SERVING · TIME 38M
CAL 25%·PRO 53%
CARBS 14G11% OF CAL
5G FIBER0G ADDED9G INTRINSIC0G OTHER9G TOTAL SUGAR
FAT 38G69% OF CAL
19G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 8m
- Sodium
- 1417mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 563mg
- Calcium
- 580mg
- Iron
- 0.54mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1417MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.