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Nutrition Facts
Serving Size 163 g
(Approx. 6 Servings)
Amount Per Serving
Calories 140 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 200 mg 8%
Total Carbohydrate 11 g 4%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 7 g
Vitamin A 10% Iron 2%
Vitamin C 10% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roasted Eggplant Stackers

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 purple eggplant, large
3 tomato, sliced
1/4 Tsp kosher salt
1/4 Tsp pepper
2 Tbsp olive oil
1 cup(s) low moisture part-skim Mozzarella cheese, shredded
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Instructions

1
Preheat oven to 350°F.
2
Slice eggplant into thin slices (preferably with a mandoline if available).
3
Layer eggplant and tomatoes on baking pan. Season with salt and pepper, drizzle olive oil, sprinkle shredded cheese.
4
Add second layer and repeat step 3.
5
Place in oven for 15 minutes or until eggplant browns.
6
Serve immediately.

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