EGGPLANT STACKS
A nice surprise in this moussaka recipe is the touch of cinnamon, just enough to give it a fresh taste. This dish would serve nicely as a vegetarian entree.-Marjorie Palla, Moraga, California
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small skillet, saute onion and garlic in 1 teaspoon oil until tender. Stir in the tomatoes, lemon juice, basil, salt, cinnamon and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, brush eggplant slices with remaining oil. Broil 4 in. from the heat for 1-2 minutes on each side or until lightly browned. Spread 2 tablespoons sauce mixture into a greased 3-cup baking dish. Top with half of the eggplant slices. Spread with 1/2 cup sauce mixture. Repeat layers., Cover and bake at 350° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 252 calories, Fat 15g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 356mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 10g fiber), Protein 9g protein.
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Albano Isai
[email protected]I'm not sure about this recipe. I've never cooked eggplant before.
Annah Sarah
[email protected]This recipe sounds amazing! I'm going to make it for my next dinner party.
Swoosh Life
[email protected]I can't wait to try this recipe! It looks delicious.
Raja Shujjat Hussain
[email protected]This recipe is a keeper! I will definitely be making it again.
aqeel raza
[email protected]I love this recipe! It's a great way to get my kids to eat their vegetables.
Karina Fonseca
[email protected]This recipe was easy to follow and the results were delicious! The eggplant stacks were a hit with my family and friends.
lynsey Palmer
[email protected]I'm not a big fan of eggplant, but I loved this recipe! The eggplant was cooked perfectly and the flavors were amazing. I will definitely be making this again.
Sarah Wolfe
[email protected]This recipe is a great way to use up summer vegetables. I had some extra zucchini and tomatoes, and this was the perfect way to use them up. The dish was easy to make and very flavorful.
Javin Hart
[email protected]I made this recipe last night and it was delicious! The eggplant was so tender and the flavors were amazing. My family loved it and I will definitely be making it again.
Dilawar Dil
[email protected]This eggplant stack recipe was a hit! The combination of flavors and textures was amazing. The roasted eggplant was tender and flavorful, while the tomatoes, zucchini, and cheese added a nice balance of sweetness and creaminess. I will definitely be