Baked Eggplant Parmesan Stacks Recipe

About this recipe

A high-protein vegetarian dinner featuring baked eggplant slices layered with fresh tomatoes, Parmesan, and Swiss cheese for a satisfying and nutritious meal.

Ingredients

• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• - CHATCHAWAN Fresh Thai Round Eggplant
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• Pack Tray Of 30 Medium Free Range Eggs
• - The Cheese Lady Appenzeller Edel-Wurzig Classic Swiss Cheese
• 1 Kg Tomatoes 1kg
• 170G Coleraine Cheese Slices
• 15G Terre Exotique Chopped Basil, 15G
• 110G The Garlic Farm Puree
• Each Pepper Red- Each
• 227G Paxo Golden Breadcrumbs
• - Schwartz Garlic Powder 480g
• - Schwartz Italian Seasoning

Instructions

1. 1. Preheat your oven to 400°F (200°C) and generously coat a cookie sheet with baking spray.
2. 2. Slice 2 medium eggplants into 1/2-inch thick rounds.
3. 3. In a shallow bowl, beat 2 eggs. In another bowl, mix 3/4 cup bread crumbs with 2 tablespoons grated Parmesan cheese.
4. 4. Dip each eggplant slice into the beaten egg, then coat it with the bread crumb and Parmesan mixture. Place the coated slices on the prepared cookie sheet.
5. 5. Bake the eggplant slices in the preheated oven for 10 minutes. Flip them over and bake for another 10 minutes until golden and tender.
6. 6. Slice 3 fresh tomatoes and place one or two slices on top of each baked eggplant round. Sprinkle with a pinch of Italian seasoning and a dash of garlic powder.
7. 7. Return the tray to the oven and bake for an additional 5 to 8 minutes until the tomatoes soften.
8. 8. Top each eggplant stack with a slice of Swiss cheese (about 4 ounces total) and bake for another 2 to 3 minutes, or until the cheese melts.
9. 9. Remove from the oven and serve warm. This recipe serves 4 to 6.