Eggplant & Cheese Stacks

Prep Time: 20 min  |  Cook Time: 20 min  |  Servings: 4  |  Calories: 381
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Eggplant & Cheese Stacks
Prep Time
20 min
Cook Time
20 min

This savory vegetarian recipe created with naturally robust eggplants is an excellent idea for a meatless dish that’s full of flavor. Using Sargento® Sliced Provolone Cheese on top of your well-dressed eggplants—along an added spicy tomato sauce and more Parmesan cheese—will ensure that this meal is baked into melted, cheesy glory.

  • 1 large eggplant (1-1/4 to 1-1/2 lbs.)
  • 1/4 cup Italian-seasoned dried bread crumbs
  • 4 Tbsp. Sargento® Shredded Parmesan Cheese, divided
  • 2 Tbsp. olive oil
  • 2 cups marinara or spicy spaghetti sauce
  • 8 slices Sargento® Sliced Provolone Cheese
  1. Cut center of eggplant crosswise into 8 (1/2-inch thick) slices. Reserve ends for another use. Combine bread crumbs and 2 Tbsp. Parmesan cheese in a shallow plate. Brush oil lightly over both sides of eggplant slices; dip in cheese mixture to lightly coat. Place slices on a cookie or baking sheet. Bake in a preheated 450°F oven 8 minutes. Turn; continue baking 5 to 6 minutes or until golden brown.
  2. Spread 1 cup spaghetti sauce in an 8 or 9-inch glass baking dish or shallow casserole. Arrange 4 eggplant slices in dish. Stack 4 slices cheese over eggplant; top with remaining eggplant slices, 4 slices cheese and remaining marinara sauce. Bake in a preheated 375°F oven for 20 minutes or until eggplant is tender. Transfer stacks to serving plates; spoon any remaining sauce from dish over stacks; top with remaining 2 Tbsp. Parmesan cheese.

Serving Size 4

Calories 381

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 23.70g 36%
Sat. Fat 9.80g 49%
Mono Unsat. Fat 8.40g
Poly Unsat. Fat 1.20g
Cholesterol 44mg 15%
Sodium 1183mg 42%
Total Carbohydrate 29g 8%
Dietary Fiber 7g 28%
Sugars 0g
Protein 17g
Vitamin A 34RE
Vitamin C 15mg 25%
Calcium 421mg 42%
Iron 2mg 11%