Roasted Eggplant Parmigiana Stacks |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a wonderful dish if you like eggplant...Has the Italian flair... Ingredients:
1/2 cup whole wheat flour |
1/2 teaspoon garlic salt |
1/2 teaspoon freshly ground black pepper |
4 egg whites, lightly beaten |
1 cup seasoned dry italian style bread crumbs |
1 large eggplant, peeled and cut into 8 round slices |
1 zucchini, cut into 16 round slices |
1 1/3 cups marinara sauce |
1 jar (12 ounces) roasted yellow or red bell peppers, sliced |
1/2 cup (2 ounces) shredded mozzarella cheese |
1/4 cup chopped fresh basil leaves |
Directions:
1. Preheat oven to 400 degrees; coat 2 baking sheets with cooking spray.
2. On a piece of wax paper, combine the flour, garlic salt, and black pepper.
3. Place the egg whites in a shallow bowl.
4. Place the bread crumbs on another piece of waxed paper.
5. Dredge the eggplant and zucchini in the flour, coat with the egg, then dredge in the bread crumbs.
6. Place on the prepared baking sheets.
7. Bake for 40 minutes, turning once.
8. Meanwhile, place the sauce in a medium saucepan and bring to a simmer over low heat.
9. Working on one of the baking pans, layer 4 of the eggplant slices with 2 slices zucchini, some of the roasted peppers, and another slice of the eggplant.
10. Repeat layering with the remaining zucchini and roasted peppers.
11. Top with the cheese.
12. Set the oven to broil
13. Broil the stacks about 4 inches from the heat for 1 1/2 minutes or until cheese is melted.
14. To serve, evenly divide the marinara sauce among 4 plates.
15. Top each with an eggplant stack and garnish with the basil.
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