Eggplant Parmesan Stacks

By Sunset
3 faves
More from this source


Add a comment


1 eggplant (1 lb.)

1 tube (1 lb.) cooked polenta (see notes)

Olive oil cooking spray

1 onion (8 oz.), peeled and chopped

2 cloves garlic, peeled and pressed or minced

2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil

1 can (14 oz.) tomato purée

Salt and pepper

1 1/2 cups shredded part-skim mozzarella cheese (6 oz.)

1/3 cup grated parmesan cheese

4 fresh rosemary sprigs (optional)

8 to 12 breadsticks (2 to 3 oz. total)

You might also like

Stacked Eggplant Parmesan
What's Gaby Cooking
Lightened-Up Eggplant Parmesan Stacks
Oh My Veggies
Eggplant (Aubergine) Parmesan Stacks
Deconstructed Beet Stack
Sprouted Kitchen
Baked Eggplant Goat Cheese Stacks
The Naptime Chef
Roasted Vegetable & Chicken Stacked Enchiladas
The Naptime Chef
Chocolate Peanut Butter Stacks
Baked Bree
Sweet Potato Stacks With Crispy Sage Leaves
Oh My Veggies
Oven Fried Green Tomato Caprese Stacks
How Sweet It Is
Goat Cheese And Polenta Stack Recipe
Food Republic