Eggplant Parm Stacks (Rachael Ray) Recipe

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Eggplant Parm Stacks (Rachael Ray)
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Ingredients:

Directions:

  1. Set aside or prepare the roasted tomatoes.
  2. Salt the eggplant and drain in colander, 30 minutes.
  3. Meanwhile, heat a little extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the onions, garlic, chile pepper, if using, marjoram, salt, and pepper. Cover the pan with a lid and sweat the onions 10 to 15 minutes, until very soft and sweet. Add the roasted tomatoes and stir, then let the sauce thicken 15 minutes, uncovered over medium heat. Cook's Note: The mixture should be very thick.
  4. Preheat the oven to 400 degrees F.
  5. While the sauce cooks make a breading station (3 sections) for the eggplant: flour, beaten egg, and panko bread crumbs mixed with cheese, corn meal, and fennel. Coat the eggplant slices in order and arrange on a plate. Heat a thin layer of frying oil in a large heavy-bottom skillet over medium to medium-high heat and cook the eggplant 3 to 4 minutes on each side. Drain the eggplant on a cooling rack, wipe out the skillet and repeat. Sprinkle the hot eggplant with a little salt. When all of eggplant has been cooked, wipe the pan clean again and heat 1 tablespoon extra-virgin olive oil in the skillet over medium heat, add the garlic and stir 1 minute. Add the greens and wilt them, season with salt, pepper, and nutmeg. Turn off the heat. Build stacks on cooling rack placed over baking sheet: eggplant, chard, tomato-onions, basil leaves, mozzarella, and eggplant. Place in oven 5 minutes to melt the mozzarella. Serve immediately.
  6. For the tomatoes:
  7. Heat the oven to 500 degrees F.
  8. Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1220.49 Kcal (5110 kJ)
Calories from fat 633.45 Kcal
% Daily Value*
Total Fat 70.38g 108%
Cholesterol 434.45mg 145%
Sodium 1358.4mg 57%
Potassium 646.65mg 14%
Total Carbs 64.32g 21%
Sugars 3.42g 14%
Dietary Fiber 6.31g 25%
Protein 82.8g 166%
Vitamin C 6.4mg 11%
Iron 5.3mg 29%
Calcium 1214.6mg 121%
Amount Per 100 g
Calories 212.06 Kcal (888 kJ)
Calories from fat 110.06 Kcal
% Daily Value*
Total Fat 12.23g 108%
Cholesterol 75.48mg 145%
Sodium 236.02mg 57%
Potassium 112.35mg 14%
Total Carbs 11.17g 21%
Sugars 0.59g 14%
Dietary Fiber 1.1g 25%
Protein 14.39g 166%
Vitamin C 1.1mg 11%
Iron 0.9mg 29%
Calcium 211mg 121%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 29.5
    Points
  • 32
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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