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    You are in: Home / Recipes / Eggplant (Aubergine) Parmesan Stacks Recipe
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    Eggplant (Aubergine) Parmesan Stacks

    Eggplant (Aubergine) Parmesan Stacks. Photo by Reddyrat

    1/2 Photos of Eggplant (Aubergine) Parmesan Stacks

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Barb Gertz's Note:

    These quick stacks of roasted eggplant slices and purchased polenta makes this dish easy to prepare. Serve with a salad and French bread or bread sticks.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rinse eggplant and trim off and discard both ends.
    2. 2
      Cut eggplant crosswise into 8 equally thick slices.
    3. 3
      Cut Polenta crosswise into 8 equal rounds.
    4. 4
      Lightly coat a 14- by 17-inch baking sheet with olive oil spray or brush with olive oil.
    5. 5
      Arrange eggplant and polenta slices in a single layer on sheet.
    6. 6
      Lightly coat slices with more olive oil.
    7. 7
      Bake in a 425 degree regular or convection oven until eggplant is soft when pressed and polenta is heated through, 20 to 25 minutes.
    8. 8
      Meanwhile, in a 8-to 10 inch nonstick frying pan over medium-high heat, stir onion, garlic, and basil occasionally until onoin is lightly browned, 4 to 5 minutes.
    9. 9
      Add tomato puree and 1/4 cup water; simmer uncovered, stirring occasionally, until flavors are blended, 5 to 10 minutes.
    10. 10
      Add salt and pepper to taste.
    11. 11
      Cover and keep warm over low heat,stirring occasionally,until eggplant is done.
    12. 12
      When eggplant is soft, sprinkle mozzarella and Parmesan cheeses equally over eggplant and polenta.
    13. 13
      Return to oven and bake until cheese is melted, about 2 minutes.
    14. 14
      On each of 4 dinner plates, place 1 slice eggplant (use larges sizes first) and drizzle with 1 tablespoon sauce; top with 1 slice polenta and 1 tablespoon sauce, Repeat until all slices are used.
    15. 15
      If desired garnish with rosemary sprigs.
    16. 16
      Spoon remaining sauce around base of eggplant stacks, Serve.

    Ratings & Reviews:

    • on June 07, 2008

      55

      This was great! Made for a light dinner with some steamed vegetables. We did eat one and a half stacks each, so three may be a more appropriate serving size. I used tomato sauce rather than puree. Will definitely make again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 31, 2008

      55

      Really good! I added sundried tomatoes and some red wine to the sauce. There wasn't any need for the mozzarella cheese, they were perfect as is. I made my own polenta and added fresh basil and oregano. It was perfect. good recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 01, 2007

      55

      Really super! I made my own polenta but followed the recipe otherwise. A delicious, very fresh tasting dish!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Eggplant (Aubergine) Parmesan Stacks

    Serving Size: 1 (451 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 741.7
     
    Calories from Fat 184
    24%
    Total Fat 20.4 g
    31%
    Saturated Fat 10.6 g
    53%
    Cholesterol 61.7 mg
    20%
    Sodium 724.6 mg
    30%
    Total Carbohydrate 108.6 g
    36%
    Dietary Fiber 14.5 g
    58%
    Sugars 10.4 g
    41%
    Protein 36.2 g
    72%

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