These delicious melanzane stacks are perfect for the person who doesn’t think they like eggplant. They are hard to resist once you have eaten these delicious stacks of melanzane goodness. The perfect to meal to make vegetarians as well as meat eaters feel like they have had a satisfying meal.
Perfect to bring to a pot luck or they make an easy week night meal.
Give them a try, I know you will love them.
1 Medium Eggplant
1/2 teaspoon of black pepper
1/2 teaspoon granulated garlic powder
3 tablespoon of olive oil
3/4 cup of shredded Mozzarella Cheese
1/2 cup of Parmesan Cheese Fresh basil leaves (optional)
Slice eggplant into ½ inch slices. Beat egg in a bowl and add black pepper and garlic powder to the beaten egg. Dip eggplant slices into the egg and sauté eggplant slices in a frying pan with olive oil until brown. Place 1 eggplant slice in baking pan and top with mozzarella cheese, continue alternating eggplant and cheese until you have a stack of 3. Top with Mozzarella. Bake, eggplant stacks at 375 degrees for about 15 minutes, or until cheese is slightly brown on top. Top with tomato sauce, Parmesan cheese and 1 fresh basil leaves.
2 tablespoons of olive oil 2 garlic cloves (minced)
1 can of diced tomatoes
1 tablespoon of dried basil
1/2 teaspoon black pepper
3/4 teaspoon of sugar
1/2 teaspoon of granulated garlic powder
Place all ingredients in a saucepan and cook over medium heat for about 30 minutes. Stir intermittently.
To make this for a weeknight meal make the marinara sauce ahead of time and you can have these melanzane stacks on the dinner table in about 30 minutes.
My favorite way to eat these yummy stacks?
The next day I love to eat these melanzane stacks cold right out of the fridge.
Until Next Time…