These yummy eggplant stacks are perfect for the person who doesn’t think they like eggplant! They are even good cold. 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
½ teaspoon of black pepper
½ teaspoon granulated garlic powder
3 tablespoon of olive oil
¾ cup of shredded Mozzarella Cheese
½ cup of Parmesan Cheese
Slice eggplant in to ½ inch slices. Beat egg in a bowl and add black pepper and garlic powder to the egg. Dip eggplant slices in to 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 25 minutes, or until cheese is slightly brown on top. Top with tomato sauce and Parmesan cheese.
2 tablespoons of olive oil
1 can of diced tomatoes
1 tablespoon of dried basil
½ teaspoon black pepper
½ teaspoon of sugar
½ teaspoon of granulated garlic powder
Place all ingredients in to a saucepan on medium heat for about 30 minutes.