Tuesday, August 20, 2013

Eggplant Stacker

I love Eggplant Parmesan!

I do not like the idea of the breading and eating fried foods. I started using this as a healthy alternative to Eggplant Parmesan. I usually serve this with a side of whole grain spaghetti and some extra sauce.

The recipe works really well with the Marinara Sauce recipe I posted on this site. If you do not have the time to make Marinara Sauce just use your favorite Marinara Sauce.

When I make the stackers I bake them in large soufflé cups lined with greased parchment paper. If you do not have soufflé cups you could easily bake this on a greased cookie sheet and serve unstacked over some whole wheat pasta or bake them like a lasagna in a small rectangular or square pan. Of course going one of these other routes would affect bake times!

Eggplant Stackers
Serves Two


1/2 pound eggplant cut into 1/4 inch slices
1 tablespoon olive oil
3/4 cup marinara sauce
3/4 cup shredded low-fat mozzarella cheese
2 tablespoons fresh shredded Parmesan cheese

  1.       Preheat oven 400 degrees.
  2.       Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet.
  3.       Bake at 400 degrees F for 8 minutes.Turn and bake 7-8 minutes longer or until lightly browned and tender. Cool on a wire rack.
  4.       Reduce heat in oven to 350 degrees.
  5.       Place one eggplant slice in each of two 10-oz. ramekins lined with parchment paper coated with nonstick cooking spray. Top each with 2 tablespoons spaghetti sauce and 2 tablespoons mozzarella cheese. Repeat layers twice. Sprinkle  tops with Parmesan cheese.
  6.      Bake, uncovered, at 350 degrees F for 20-25 minutes or until bubbly and cheese is melted.