It's a simple colorful dinner, easy enough for a weeknight and impressive enough for a dinner guest. Serve as a main course with a salad for a meatless low-carb dinner or even as an appetizer at your next gathering. Simple to make, healthy and delicious. What more could you want?
Use this recipe as a guide since the amount is really going to depend on how many eggplant slices you want to make and the amount of people you are serving.
These baked eggplant stacks are a twist on the classic eggplant Parmesan. Crispy eggplant, peppery arugula, melted cheese and tangy tomato sauce. Basically, everything you could ask for combined into one simple dish.
Baked Eggplant Stacks
1 medium eggplant, cut into 1/2" to 1" slices
1 cup of marinara sauce
Handful of arugula (as much or as little as you want really)
Sliced mozzarella, enough for each eggplant slice, to desired thickness (I used Sorrento's reduced fat)
1 tablespoon olive oil
1/2 cup Italian bread crumbs
1 egg white
Preheat oven to 450.
Slice eggplant. Season with 2 teaspoons of olive oil, salt and pepper. Set aside
Add bread crumbs in one bowl and egg whites in another. Dip the sliced eggplant one at a time into the egg whites, then into the bread crumbs.Remove eggplant from crumbs and place on a baking sheet. Spray eggplant with oil.
Bake for 10 minutes in a 450 degree oven. Turn over and spray the other side. Bake an additional 10 minutes or until golden.
Remove baking sheet and top each eggplant slice with a spoonful of marinara sauce and a slice of cheese. Bake for another 5 to 10 minutes or until the cheese has melted.
Once the eggplant is done and the cheese has melted remove the baking sheet .
Serve by stacking two eggplant slices on top of each other with a few pieces of arugula sandwiched between.
Optional: Top with additional arugula and heated marinara sauce.
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