Eggplant (Aubergine) Parmesan Stacks

May 10, 2023May 10, 20230 10
Eggplant (Aubergine) Parmesan Stacks recipe for a delicious Italian meal
in Main

Prep

30 min

Cook

45 min

Ready In

75 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 eggplant
1 package cooked polenta
olive oil flavored cooking spray
1 onion , peeled and chopped
2 garlic cloves , peeled , minced
2 tablespoons fresh basil leaves or 2 teaspoons dried basil
1 can tomato puree
salt and pepper
1 1/2 cups shredded part-skim mozzarella cheese
1/3 cup parmesan cheese
4 sprigs fresh rosemary ( optional )

Nutrision Information

Servings Per Recipe
4
Calories
286
Sugar
6g
Fat
16g
Eggplant (Aubergine) Parmesan Stacks is a classic Italian dish that features layers of eggplant and polenta, topped with rich tomato sauce and melted cheese. The dish is a favorite among vegetarians and non-vegetarians alike and is often served as a main course. The eggplant is roasted until tender and is then layered with the polenta, mozzarella, parmesan cheese, and tomato sauce. The dish is then baked until hot and bubbly and served immediately. This dish is perfect for special occasions or as a hearty weeknight meal.

Instructions

1.Preheat the oven to 375°F (190°C).
2.Slice the eggplant into 1/4-inch-thick rounds.
3.Cut the polenta into 1/4-inch-thick rounds.
4.Lay out the eggplant slices on a baking sheet, spray with cooking spray, and roast for about 20 minutes, or until tender.
5.Heat a skillet over medium heat and add the onions and garlic, cooking until softened and fragrant.
6.Add the basil to the skillet, along with the tomato puree and a pinch of salt and pepper, and cook for 10 minutes.
7.Layer the eggplant and polenta rounds in an ovenproof dish; sprinkle with mozzarella and parmesan cheese and sliced rosemary, if desired.
8.Repeat layers until all of the ingredients are used.
9.Bake in the oven for 15-20 minutes until golden brown and bubbly. Let sit for 5 minutes before serving.

PROS

Eggplant (Aubergine) Parmesan Stacks is a rich and flavorful Italian dish that is perfect for vegetarians and non-vegetarians alike.

The eggplant is a great source of fiber, while the polenta is a gluten-free grain that is a good source of protein.

The dish is also low in fat and calories compared to other Italian dishes.

CONS

The dish requires plenty of time and effort to prepare.

The eggplant can be bitter if not prepared properly.

The dish can also be quite heavy and filling, which may not be suitable for individuals with certain dietary concerns.

HEALTH & BENEFITS

Eggplant (Aubergine) Parmesan Stacks contains a variety of health benefits that make it a nutritious and satisfying meal option.
Eggplants are a good source of fiber, vitamins, and minerals that can help reduce the risk of chronic diseases such as heart disease and cancer.
Polenta is a gluten-free grain that is a good source of protein and can improve digestion.

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