Vegetarian
Eggplant & Cheese Stacks
Prep Time: 20 min | Cook Time: 20 min | Servings: 4 | Calories: 381
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Prep Time
20 min
Cook Time
20 min
Servings
4
Calories
381
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.
Ingredients
- 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
Directions
- 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.
- 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.
