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Eggplant Stacks

Eggplant Stacks
4.6 15 ratings
Prep. 50 min
Total 1 h 35 min
9 portions
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Ingredients

Eggplant
  • non-stick cooking spray
  • eggplant Ichiban Japanese, 27 slices (¼ in.)
    16 oz
  • salt for sprinkling, plus extra to season
  • garlic powder
    ¾ tsp
  • ground black pepper to season
Cheeses
  • low-moisture mozzarella diced
    4 oz
  • Parmesan cheese cut into pieces
    1 ½ oz
  • lemon peel
    2 - 3 pieces
  • ricotta cheese
    8 oz
Sauce
  • yellow onions cut into pieces
    4 oz
  • carrots cut into pieces
    2 oz
  • red bell peppers cut into pieces
    2 oz
  • garlic cloves
    2
  • olive oil
    ½ oz
  • tomato sauce
    18 oz
  • salt to taste
    ½ tsp
Assembly
  • water
    20 oz

Difficulty

easy

Nutrition per 1 portions

Sodium 572.1 mg
Protein 8.9 g
Calories 635.9 kJ / 152 kcal
Fat 9.2 g
Fibre 3 g
Saturated Fat 4.7 g
Carbohydrates 9.8 g

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