![]() One stack yields 172 calories, 13 grams of fat, 11 grams of carbs, and 5 grams of protein. Serve immediately topped with remaining basil leaves. Repeat to make another layer, ending with an eggplant slice. To make eggplant stacks, place one eggplant slice in the baking dish, sprinkle with Parmesan cheese, top with one tomato slice, one mozzarella slice, and a couple of drops of basil olive oil. Set aside on a plate.Īdd tomato slices and grill until tender and charred, about 2 to 3 minutes per side. Add eggplant slices (in batches if necessary) and grill eggplant, until tender and slightly charred, about 5 minutes per side. Heat one tablespoon of olive oil in a grill pan over medium-high heat. Rinse the slices, then pat dry with paper towels. Place eggplant slices in a colander, sprinkle with salt, and let drain for 30 minutes (the salt will draw out some moisture). In a small bowl combine olive oil and 4 basil leaves. ![]() Preheat oven to 400☏ (200☌) and place a rack in the middle. *Alternatively you can use 1 cup shredded mozzarella Summer Eggplant Parmesan Stacks Print this recipe!ġ medium eggplant, sliced into ¼-inch rounds (12 slices in total)Ģ medium tomatoes, sliced into ½-inch rounds (8 slices in total)ġ mozzarella ball (8 oz), sliced into ⅛-inch rounds (8 slices in total)* You’ll be amazed how something so simple can be so satisfying. With tomato season at its peak, there’s no excuse not to give this recipe a try. Serve two stacks per person for a more filling dinner.
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