An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (20)
Easy Eggplant Parmesan Stacks
NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 47%
CARBS 65G50% OF CAL
27G FIBER0G ADDED42G INTRINSIC0G OTHER42G TOTAL SUGAR
FAT 24G41% OF CAL
11G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Eggplant slices are grilled or baked, then stacked with tomato sauce, mozzarella, and parmesan for a streamlined take on eggplant parmesan. Crispy on the outside, creamy inside, with bright tomato and herb flavors. Easier to prepare than traditional versions.
mainitalian🥧 baking dish🍳 skillet♨️ 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- 2 tablespoons olive oil
- 1 clove garlic minced
- 14 small roma tomatoes ( or large grape tomatoes/sliced in half lengthwise)
- 1 teaspoon oregano
- 4-5 fresh basil leaves chopped
- 2-3 pinches salt
- 1-2 pinches hot pepper flakes (if desired)
- 8 slices thick round eggplant ((1/4 inch))
- 8 slices firm mozzarella cheese (or more if you prefer)
- ¼ cup freshly grated parmesan cheese (or more)
At a glance
PER SERVING · TIME 30M
CAL 26%·PRO 47%
CARBS 65G50% OF CAL
27G FIBER0G ADDED42G INTRINSIC0G OTHER42G TOTAL SUGAR
FAT 24G41% OF CAL
11G SAT13G 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
- 20m
- Cook
- 10m
- Sodium
- 604mg
- Total sugar
- 42g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2711mg
- Calcium
- 504mg
- Iron
- 0.51mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 604MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.