Eggplant Stacks

Eggplant Stacks

4.6 15 évaluations

Prép. 50min

Total 1h 35min

9 portions

Ingrédients

Eggplant

non-stick cooking spray
eggplant Ichiban Japanese, 27 slices (¼ in.)
16 oz
salt for sprinkling, plus extra to season
garlic powder
¾ tsp
ground black pepper to season

Cheeses

low-moisture mozzarella diced
4 oz
Parmesan cheese cut into pieces
1 ½ oz
lemon peel
2 - 3 pieces
ricotta cheese
8 oz

Sauce

yellow onions cut into pieces
4 oz
carrots cut into pieces
2 oz
red bell peppers cut into pieces
2 oz
garlic cloves
2
olive oil
½ oz
tomato sauce
18 oz
salt to taste
½ tsp

Assembly

water
20 oz

Niveau

facile

Infos nut. par 1 portions

Sodium 572.1 mg

Protides 8.9 g

Calories 635.9 kJ / 152 kcal

Lipides 9.2 g

Fibre 3 g

Graisses saturées 4.7 g

Glucides 9.8 g

Tu aimes ce que tu vois?

Cette recette et plus de 100 000 autres t'attendent !

Inscrive-toi à notre essai gratuit de 30 jours et découvre le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Steam it Up in a Cup 8 Recettes
États-Unis

Tu pourrais aussi aimer...

Fragrant Coconut Fish Soup with Sweet Potato

45min

Salmon and Leek Parcel with New Potatoes

1h

Cauliflower Pockets and Red Cabbage Salad

45min

Ratatouille Galette (TM7/6)

1h 30min

Keto Stuffed Acorn Squash

1h 20min

Cheese Omelet with Spinach

25min

Shrimp Salad with Peaches in White Pepper Citronette

1h

Vegan Creamy Tomato Soup

30min

Roasted Vegetables with Walnut Arugula Pesto

45min

Herb Stuffing with Butternut Squash and Brussels Sprouts

1h 10min

Broccoli Stem Soup with Crispy Potato Skins

45min

Sopa de Pollo (Chicken Soup)

45min