Eggplant Parmesan Stacks
1 large eggplant (about 1 pound)
Trim both ends of eggplant; cut into 16 slices. Whisk together 3 tablespoons of the oil, basil, salt and pepper; brush over both sides of slices. Place on large greased baking sheet; bake in 425ºF oven, turning once, for about 20 minutes or until softened and golden.
1/4 cup olive oil
1/4 teaspoon dried basil
pinch each salt and pepper
1 onion, chopped
1 sweet green or red pepper, diced
2 cloves garlic, minced
1-1/2 cups pasta sauce
1-1/4 cups shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Meanwhile, in large skillet, heat remaining oil over medium heat; cook onion, green pepper and garlic, stirring occasionally, for 5 to 7 minutes or until peppers are tender-crisp. Stir in 1 cup of the pasta sauce; let cool slightly. Stir in 1 cup of the mozzarella.
Spread pepper mixture over half of the eggplant slices; top with remaining slices. Spread tops with remaining sauce; sprinkle with remaining mozzarella and Parmesan cheeses. Bake for 5 minutes or until cheese is melted.
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