Eggplant Stacks
Eggplant stacks feature tender eggplant slices layered with cheesy tomato sauce, offering a flavorful, hearty vegetarian dish perfect for family dinners or entertaining guests.
Ingredients
Instructions
- Pare the eggplant and cut into 3/8-inch thick slices, then cut slices into strips 3/8-inch wide.
- Rinse the eggplant strips in cold water and drain thoroughly on paper towels.
- Dip the eggplant slices into beaten egg, then coat with salt.
- Heat salad oil in a skillet over medium heat.
- Fry the eggplant slices until golden brown on both sides; drain on paper towels.
- Arrange a layer of fried eggplant slices in a baking dish.
- Top with sliced Cheddar cheese and minced onion.
- Pour tomato sauce over the layered eggplant, cheese, and onion.
- Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes until bubbly and cheese is melted.
- Serve hot.
Nutrition & Diet Analysis (per serving)
444
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).