Rosa Lea'S Eggplant Pyramids
Rosa Lea's Eggplant Pyramids feature tender eggplant layered with tomatoes, onions, and cheese, topped with crispy bread crumbs for a savory, comforting dish perfect for family dinners.
Ingredients
Instructions
- Peel the eggplant and slice it into 1/2 to 5/8 inch thick slices.
- Sprinkle the eggplant slices with salt and let sit for a few minutes.
- Wipe off the salt and moisture from the eggplant slices.
- Brown the eggplant slices in a heavy skillet on one side.
- Spray a baking dish with Pam and place the browned eggplant slices in one layer on the bottom of the dish, with the browned side up.
- Top each eggplant slice with a slice of onion and a slice of tomato.
- Place a thin slice of Swiss or Mozzarella cheese on top of the tomato.
- Melt a little margarine and stir in a spoon of bread crumbs and Parmesan cheese.
- Sprinkle the bread crumb mixture over the tomato and cheese.
- Bake in a 350°F oven for about 10 minutes until the cheese is melted and the crumbs are browned.
Tips & Substitutions
For a deeper flavor, consider adding garlic or herbs such as oregano to the bread crumb mixture. If you're out of Swiss or Mozzarella cheese, try using Gouda or Cheddar as alternatives. To reduce moisture, you can also grill the eggplant instead of pan-frying. For a twist, incorporate some cooked quinoa or couscous between the layers for added texture.
Serving Suggestions
These eggplant pyramids make a delightful main course and pair well with a fresh side salad, such as a Rotini Feta Salad, or some crusty bread. For a Mediterranean flair, serve with a side of tzatziki or a simple olive oil drizzle. They are also excellent as a vegetarian appetizer at gatherings.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the eggplant pyramids in a preheated oven at 350°F for about 10-15 minutes, or until warmed through, ensuring the cheese remains melty and the topping stays crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Rosa Lea'S Eggplant Pyramids contains roughly 156 calories, with 8g protein, 18g carbohydrates, and 6g fat. It is a good source of protein (16% of the Daily Value) and calcium (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare Rosa Lea's Eggplant Pyramids ahead of time?
Yes, you can prepare the eggplant layers and assemble the dish a day in advance. Cover it tightly and refrigerate until you're ready to bake. Just add a few extra minutes to the baking time if cooking straight from the fridge.
What can I use instead of margarine?
If you prefer not to use margarine, you can substitute it with olive oil or melted butter for a richer flavor. Coconut oil is another option that can add a unique taste while keeping the dish dairy-free.
Is this recipe suitable for freezing?
Yes, you can freeze the assembled eggplant pyramids before baking. Wrap them tightly in plastic wrap and foil to prevent freezer burn. When ready to eat, thaw in the refrigerator overnight and bake as directed. However, the texture may vary slightly after freezing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).