Eggplant Stacks

Eggplant Stacks

3.8 6 ratings

Prep. 50 min

Total 1 h 35 min

9 portions

Ingredients

Eggplant

non-stick spray oil
eggplant, medium-sized Ichiban Japanese, 27 slices (5 mm/¼ in.)
450 g
salt for sprinkling
garlic powder
¾ tsp
ground black pepper to season

Cheeses

mozzarella for pizza (low-moisture mozzarella) diced
115 g
Parmesan cheese cut into pieces
45 g
lemon peel
2 - 3 pieces
ricotta cheese, fresh
225 g

Sauce

yellow onions cut into pieces
115 g
carrots cut into pieces
60 g
red bell pepper cut into pieces
60 g
garlic cloves
2
olive oil
15 g
tomato sauce
500 g
salt to taste
½ tsp

Assembly

water
570 g

Nutrition per 1 portion

Calories 156.7 kcal / 655.6 kJ

Protein 8.9 g

Fat 9.7 g

Carbohydrates 10 g

Fibre 3 g

Saturated Fat 5.2 g

Sodium 582.8 mg

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