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eggplant-parmesan-stacks-recipe

Eggplant Parmesan Stacks Recipe

This recipe is gluten free.
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Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 2 large eggplants sliced into ½-inch rounds
  • 1 cup gluten-free breadcrumbs
  • 1 cup grated Parmesan cheese
  • 2 eggs beaten
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1 cup fresh basil leaves chopped

Instructions 

  1. Preheat oven to 375°F (190°C).
  2. Dip eggplant slices in beaten eggs, then coat with a mixture of gluten-free breadcrumbs and grated Parmesan cheese.
  3. Place coated eggplant slices on a baking sheet and bake for 20 minutes, flipping halfway through.
  4. In a baking dish, layer baked eggplant slices, marinara sauce, shredded mozzarella cheese, and chopped basil. Repeat layers.
  5. Bake in the oven for an additional 10 minutes, or until the cheese is melted and bubbly.
  6. Serve hot, garnished with extra basil if desired.

Nutritional Value

Calories: 350kcal | Carbohydrates: 30g | Protein: 18g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 90mg | Sodium: 800mg | Potassium: 600mg | Fiber: 8g | Sugar: 10g | Vitamin A: 600IU | Vitamin C: 20mg | Calcium: 400mg | Iron: 2mg

Keywords

Gluten-Free
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