Eggplant Stacks Recipe

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Ingredients

Count

Nutrition

375

Calories

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Ingredients:

Serving

1- to 1 1/4-lb eggplant
2 tsp coarse salt
4 tbsp dried-tomato pesto
1/4 lb freshly grated monterey jack cheese (about 1 cup)
4 tbsp freshly grated parmesan (about 1 oz)

Directions:

Cut eggplant crosswise into twelve 1/3-inch-thick slices, discarding ends, and arrange in one layer on paper towels. Sprinkle both sides of slices evenly with salt and cover with another layer of paper towels. Let eggplant stand 30 minutes. Pat eggplant dry.
Preheat oven to 375°F. and oil a shallow baking pan.
Arrange 4 eggplant slices in one layer in pan and spread each slice evenly with 1 teaspoon pesto. Sprinkle 2 tablespoons Monterey Jack evenly over pesto on each slice. Continue to layer remaining eggplant slices, pesto, and Monterey Jack in same manner. Sprinkle 1 tablespoon Parmesan evenly over each stack and bake in middle of oven until eggplant is tender, 20 to 25 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	375.13 Kcal (1571 kJ)
Calories from fat	216.45 Kcal
		% Daily Value*
Total Fat	24.05g	37%
Cholesterol	59.55mg	20%
Sodium	2917.54mg	122%
Potassium	707.97mg	15%
Total Carbs	20.93g	7%
Sugars	13.48g	54%
Dietary Fiber	9.1g	36%
Protein	20.83g	42%
Vitamin C	11.3mg	19%
Vitamin A	0.6mg	19%
Iron	0.4mg	2%
Calcium	637.6mg	64%

Amount Per 100 g
Calories	97.25 Kcal (407 kJ)
Calories from fat	56.12 Kcal
		% Daily Value*
Total Fat	6.24g	37%
Cholesterol	15.44mg	20%
Sodium	756.38mg	122%
Potassium	183.54mg	15%
Total Carbs	5.43g	7%
Sugars	3.5g	54%
Dietary Fiber	2.36g	36%
Protein	5.4g	42%
Vitamin C	2.9mg	19%
Vitamin A	0.1mg	19%
Iron	0.1mg	2%
Calcium	165.3mg	64%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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