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Eggplant Stacks

Healthycooking's picture
  Parsley 1 Tablespoon
  Sliced mushrooms 1⁄4 Pound
  Pepper 1⁄8 Teaspoon
  Eggplant 1 Pound
  Tomatoes 2 Medium
  Garlic powder 1 Teaspoon
  Dried oregano 1 Teaspoon
  Dried basil 1 Teaspoon
  Vegetable oil 2 Tablespoon
  Shredded mozzarella cheese 1 1⁄2 Ounce

Coat a small skillet with cooking spray; place over medium heat until hot.
Add mushrooms, and saute until tender.
Sprinkle pepper over mushrooms.
Set aside.
Cut eggplant into 1/2-inch-thick slices.
Set 6 uniform slices aside.
Reserve remaining slices for other uses; sprinkle with a small amount of lemon to prevent darkening, if desired.
Cur tomatoes into 1/2-inch-thick slices.
Set 6 uniform slices aside.
Reserve remaining tomato slices for other uses.
Combine garlic powder, oregano, and basil; stir well, and set aside.
Coat rack of a broiler pan with cooking spray.
Brush 6 eggplant slices on each side with vegetable oil; place eggplant slices on rock broil 5 inches from heating element 2 minutes or until lightly browned; turn and sprinkle eggplant slices evenly with reserved herb mixture.
Broil an additional 2 minutes or until slices are lightly browned.
Top each eggplant slice with a tomato slice, 1 tablespoon sauteed mushrooms, and 1 tablespoon shredded mozzarella cheese.
Broil 5 inches from heating element 1 minute or until cheese melts.
Transfer to a serving platter, and garnish with parsley.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 99 Calories from Fat 61

% Daily Value*

Total Fat 7 g10.7%

Saturated Fat 1.6 g8.2%

Trans Fat 0 g

Cholesterol 5.6 mg1.9%

Sodium 50.9 mg2.1%

Total Carbohydrates 8 g2.6%

Dietary Fiber 3.9 g15.7%

Sugars 3.2 g

Protein 3 g6.2%

Vitamin A 15.1% Vitamin C 18.8%

Calcium 8.2% Iron 6.8%

*Based on a 2000 Calorie diet

Eggplant Stacks Recipe