Healthy Baked Aubergine Stacks, a delicious appetizer that is bursting with fantastic flavours. A lot lighter than the classic aubergine parmigiana, but as yummy.
Servings: 6 stacks
- 3 aubergines (eggplant)
- 1 cup grated parmesan cheese
- 2 tablespoon olive oil
- 1 cup tomato sauce
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon fresh parsley or basil
Preheat the oven at 200 degrees Celsius (390 Fahreneheit).
Slice the aubergines, and spread them over 2 baking trays.
Season lightly with salt and pepper, and brush some olive oil over.
Bake for 20 minutes or until golden and tender.
Spread a thin layer of tomato sauce over the bottom of a baking dish, arrange one layer of aubergine slices, top with tomato sauce and parmesan, then another layer of aubergine slices until you finish them all up.
Make sure you end with tomato sauce and cheese on top.
Bake for a further 20 minutes until the aubergine stacks are tender, and the cheese is melted.
Garnish with fresh parsley or basil.
Calories: 180kcal | Carbohydrates: 16g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 570mg | Potassium: 680mg | Fiber: 7g | Sugar: 9g | Vitamin A: 375IU | Vitamin C: 7.9mg | Calcium: 211mg | Iron: 1.1mg