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

Ingredients

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

Preparation

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.