Roasted Eggplant Parmesan Stacks
yield: 4
total time: 55 minutes
Ingredients
- 12 slices eggplant approximately 1/2 inch thick, about 1 large eggplant
- 4 tablespoons extra virgin olive oil
- kosher salt to taste
- black pepper to taste
- 1 cup marinara sauce prepared or homemade
- 8 ounces fresh mozzarella cut into 12 slices, see notes
- 3/4 cup Parmesan cheese grated, see notes
- 1/4 cup fresh basil cut chiffonade
- olive oil optional
- Parmesan cheese optional
- cracked pepper optional
- crushed red pepper optional
Nutrition
- Calories : 500 calories
- Carbohydrate : 15 grams
- Cholesterol : 60 milligrams
- Fat : 39 grams
- Fiber : 4 grams
- Protein : 23 grams
- SaturatedFat : 14 grams
- Sodium : 1180 milligrams
- Sugar : 7 grams
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