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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on June 07, 2008

      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.

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    • on January 31, 2008

      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!

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    • on December 01, 2007

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

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    • on October 21, 2007

      Loved it, made as written and added the rosemary which made it even better. This is a great dish, thanks Barb.

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    • on July 23, 2007

      I used a can of petite diced tomatoes and a small can of tomato sauce to create the sauce, instead of the tomato puree. We think that we would rather have our eggplant breaded and fried (or baked), but loved the polenta with the sauce in this dish. (I used a sun-dried tomato variety.) This is a very pretty presentation.

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    • on August 19, 2004

      This is my kind of recipe. Only thing I did different is that since I did not have tomato puree, I used a can of tomatoes which I pureed in my blender with the onion, garlic and basil after I sauteed them. Did not add water, just cooked it a little longer to reduce and thicken. Love the ease of the already prepared polenta - a trick I also learned from you in another of your recipes. Another winner, Barb and thanks for sharing it.

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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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