Bowl of Delicious · by Elizabeth Lindemann★ 4.9 (33)
Roasted Eggplant Parmesan Stacks
NUTRITION · PER SERVING55M COOK
CAL 36%·PRO 61%
CARBS 90G50% OF CAL
38G FIBER57G SUGAR0G OTHER
FAT 32G41% OF CAL
13G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant parmesan stacks skip frying in favor of baking eggplant slices, then layering with marinara and cheese. They're lighter than traditional eggplant parmesan but still satisfying and melty.
mainitalian🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Bowl of Delicious →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 slices of eggplant (approximately 1/2 inch thick (about 1 large eggplant))
- 4 tablespoons extra-virgin olive oil
- kosher salt (to taste)
- black pepper (to taste)
- 1 cup marinara sauce (prepared or homemade)
- 8 oz. fresh mozzarella (cut into 12 slices (see notes))
- 3/4 cup parmesan cheese (grated (see notes))
- 1/4 cup fresh basil (cut chiffonade)
- more olive oil, parmesan cheese, fresh cracked pepper, and/or crushed red pepper (for serving, optional)
At a glance
PER SERVING · TIME 55M
CAL 36%·PRO 61%
CARBS 90G50% OF CAL
38G FIBER57G SUGAR0G OTHER
FAT 32G41% OF CAL
13G 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
- 15m
- Cook
- 40m
- Sodium
- 1171mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3615mg
- Calcium
- 592mg
- Iron
- 0.69mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1171MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.