Only 102 Calories per Serving

Enjoy our recipe of the week practically guilt free at only 102 calories per serving, as your main course, or include it as a side dish to accompany chicken or fish for added protein.

Eggplant Stackatini

Long prized for its deeply purple, glossy beauty as well as its unique taste and texture, eggplants are now available in markets throughout the year. In addition to featuring a host of vitamins and minerals, eggplant also contains important phytonutrients, many which have antioxidant activity. These nutrients are sometimes referred to as “free radical scavengers” which are shown to protect cell membranes from damage and improve overall health. In particular the benefits attributed to the nutrients found in eggplant promote anti-cancer, antimicrobial, anti-LDL (bad cholesterol) and antiviral activities!

Eggplant is a very good source of dietary fiber, potassium, manganese, copper and thiamin (vitamin B1). It is also a good source of vitamin B6, folate, magnesium and niacin. At only 27 calories per cup this vegetable packs in the nutrients and is stacked full of flavor.

Eggplant Stackatini

Eggplant:
2 medium eggplants
3 eggs
2 tbsp grated parmesan
1 tbsp water
1 tsp salt
½ tsp dried oregano
1/8 tsp garlic powder

Filling:
15 oz lowfat ricotta cheese
1 cup shredded mozzarella cheese
½ cup Romano cheese
¼ cup diced roasted red peppers
1 tbsp flat-leaf parsley
1 tbsp fresh oregano
1 clove garlic, minced
¼ tsp black pepper
1 egg

Sauce:
1 tbsp oil
2 tbsp onion, diced
2 cloves garlic, chopped
14 oz can no-sugar-added diced tomatoes
8 oz can no-sugar-added tomato sauce
½ tsp dried basil
¼ tsp garlic powder
½ tsp dried oregano
1/8 tsp salt
1/8 tsp black pepper

Step 1: Preheat oven to 400. Whisk together eggs, parmesan, water, salt, oregano and garlic powder. Trim ends off each eggplant. Cut into ½ inch thick rounds. Dip each slice into egg mixture and place on a non-stick baking pan with sides. Pour any remaining egg mixture over eggplant and bake until lightly browned, about 12 minutes. Let cool slightly before carefully loosening each slice from the pan with a flat spatula.

Turn oven down to 350.

Step 2: In a sauce pan, heat oil over medium heat. Add onion and garlic and sauté until soft and translucent. Add remaining sauce ingredients. Simmer 2 minutes.

Step 3: For filling, mix all ingredients together in a bowl

Step 4: Assemble the stacks. In a casserole dish, place half the eggplant rounds in the bottom. Spoon 2 tbsp filling onto each round. Top each with another eggplant round. Pour sauce over top. Bake for 25 minutes. Serve garnished with basil. Makes 8 servings.

Calories 102 per serving
Total Fat 7.2 g
Cholesterol 102 mg
Sodium 465 mg
Carbs 2.4 g
Protein 7.2 g