Register | Log in

Eggplant Parmesan & Provolone Stacks

Be the first to review this recipe.  (0 Reviews)
62 people added this to their recipe box!

INGREDIENTS

  • 1 large eggplant (1-1/4 to 1-1/2 lbs.)
  • 1/4 cup Italian-seasoned dried bread crumbs
  • 4 Tbsp. Sargento® Artisan Blends™ Shredded Parmesan Cheese, divided
  • 2 Tbsp. olive oil
 

DIRECTIONS

  • 1

    Cut center of eggplant crosswise into 8 (1/2-inch thick) slices. Reserve ends for another use. Combine bread crumbs and 2 Tbsp. Parmesan cheese in a shallow plate. Brush oil lightly over both sides of eggplant slices; dip in cheese mixture to lightly coat. Place slices on a cookie or baking sheet. Bake in a preheated 450°F oven 8 minutes. Turn; continue baking 5 to 6 minutes or until golden brown.

  • 2

    Spread 1 cup spaghetti sauce in an 8 or 9-inch glass baking dish or shallow casserole. Arrange 4 eggplant slices in dish. Stack 4 slices cheese over eggplant; top with remaining eggplant slices, 4 slices cheese and remaining marinara sauce. Bake in a preheated 375°F oven for 20 minutes or until eggplant is tender. Transfer stacks to serving plates; spoon any remaining sauce from dish over stacks; top with remaining 2 Tbsp. Parmesan cheese.

Eggplant Parmesan & Provolone Stacks
  • Print
  • Email
  • Save

SUMMARY

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Yield: Serves: 4

HELPFUL HINTS

 

User Reviews

Be the first to write a review

See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 356

Total Fat 23.3g

Saturated Fat 9.7g

Trans Fat 8.6g

Polyunsaturated Fat 1.2g

Cholesterol 44mg

Sodium 1003mg

Carbohydrates 23g

Protein 16g

Dietary Fiber 7g

Vitamin A 41%

Vitamin C 15%

Calcium 416%

Iron 2%