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    You are in: Home / Recipes / Eggplant Stacks Recipe
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    Eggplant Stacks

    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    5 mins

    12 mins

    Mommy Diva's Note:

    Calories per serving, 2 stacks per person: 596 Nice recipe from Cook Yourself Thin!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Lay the eggplant slices on a sheet pan; lightly sprinkle with salt and pepper.
    2. 2
      Mix together the olive oil, balsamic vinegar and lemon juice, and lightly brush the eggplant slices.
    3. 3
      Heat the broiler or grill pan, or low gas grill. Grill or broil the eggplant, turning over occasionally, until eggplant is very tender, 6 to 10 minutes; do not let them burn. Cook low and slow for sweetness. Remove and reserve.
    4. 4
      Preheat oven to 350 degrees.
    5. 5
      On baking pan, arrange 4 of the largest eggplant rounds side by side and spread each with thin layer of pesto, then top each with largest tomato rounds. Season tomatoes with salt and pepper, and top each with about 1 tablespoon feta and a pinch of chopped basil. Continue to layer, ending with cheese.
    6. 6
      Bake in the oven (or on the grill) until cheese begins to melt, about 3 to 4 minutes. Garnish with fresh lemons.

    Ratings & Reviews:

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    Nutritional Facts for Eggplant Stacks

    Serving Size: 1 (677 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 382.0
     
    Calories from Fat 222
    58%
    Total Fat 24.7 g
    38%
    Saturated Fat 9.1 g
    45%
    Cholesterol 41.7 mg
    13%
    Sodium 539.7 mg
    22%
    Total Carbohydrate 35.9 g
    11%
    Dietary Fiber 18.5 g
    74%
    Sugars 15.9 g
    63%
    Protein 12.8 g
    25%

    The following items or measurements are not included:

    pesto sauce

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