Roasted Eggplant Parmigiana Stacks
From zena824 16 years ago
- 45 minutes to make
- Serves 4
This is a wonderful dish if you like eggplant...Has the Italian flair...
Ingredients
- 1/2 cup whole wheat flour shopping list
- 1/2 teaspoon garlic salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 4 egg whites, lightly beaten shopping list
- 1 cup seasoned dry Italian style bread crumbs shopping list
- 1 large eggplant, peeled and cut into 8 round slices shopping list
- 1 zucchini, cut into 16 round slices shopping list
- 1 1/3 cups marinara sauce shopping list
- 1 jar (12 ounces) roasted yellow or red bell peppers, sliced shopping list
- 1/2 cup (2 ounces) shredded mozzarella cheese shopping list
- 1/4 cup chopped fresh basil leaves shopping list
How to make it
- Preheat oven to 400 degrees; coat 2 baking sheets with cooking spray.
- On a piece of wax paper, combine the flour, garlic salt, and black pepper.
- Place the egg whites in a shallow bowl.
- Place the bread crumbs on another piece of waxed paper.
- Dredge the eggplant and zucchini in the flour, coat with the egg, then dredge in the bread crumbs.
- Place on the prepared baking sheets.
- Bake for 40 minutes, turning once.
- Meanwhile, place the sauce in a medium saucepan and bring to a simmer over low heat.
- Working on one of the baking pans, layer 4 of the eggplant slices with 2 slices zucchini, some of the roasted peppers, and another slice of the eggplant.
- Repeat layering with the remaining zucchini and roasted peppers.
- Top with the cheese.
- Set the oven to broil
- Broil the stacks about 4 inches from the heat for 1 1/2 minutes or until cheese is melted.
- To serve, evenly divide the marinara sauce among 4 plates.
- Top each with an eggplant stack and garnish with the basil.
The Rating
Reviewed by 5 people-
Yes tomorrow~ I know it will be a 5~
mystic_river1
in Bradenton loved it
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i've never had eggplant stacks, let alone made them. but after reading this, i am sure to try and make this. hmm. well, another bit of padding for the hips, thanks a million! :-)
kochhexe
in Butzbach loved it
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I'm a sucker for eggplant. This is a wonderful dish. Very nice indeed.
notyourmomma
in South St. Petersburg loved it
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