Eggplant Stacks Recipe

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Eggplant Stacks
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Ingredients:

Directions:

  1. Trim stem and bottom ends of eggplant.
  2. Slice eggplant into 12 rounds.
  3. Lay slices on paper towels and sprinkle with salt. Allow to stand 30 minutes to drain excess moisture.
  4. Rinse eggplant slices and pat dry.
  5. Brush eggplant slices with olive oil.
  6. Grill or broil eggplant slices untl softened and lightly browned.
  7. Top each eggplant slice with a slice of onion.
  8. Top each with a tomato slice and sprinkle with salt and pepper.
  9. Top each with one basil leaf and sprinkle with feta cheese.
  10. Place on rimmed baking sheet and place under broiler until cheese melts and bubbles.
  11. Serve hot.
  12. Can be served on English muffin halves for an easy brunch dish.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 164.08 Kcal (687 kJ)
Calories from fat 113.53 Kcal
% Daily Value*
Total Fat 12.61g 19%
Cholesterol 33.64mg 11%
Sodium 424.45mg 18%
Potassium 250.17mg 5%
Total Carbs 6.95g 2%
Sugars 5.19g 21%
Dietary Fiber 2.52g 10%
Protein 6.29g 13%
Vitamin C 4.6mg 8%
Iron 0.4mg 2%
Calcium 197.1mg 20%
Amount Per 100 g
Calories 116.81 Kcal (489 kJ)
Calories from fat 80.82 Kcal
% Daily Value*
Total Fat 8.98g 19%
Cholesterol 23.95mg 11%
Sodium 302.17mg 18%
Potassium 178.1mg 5%
Total Carbs 4.95g 2%
Sugars 3.69g 21%
Dietary Fiber 1.79g 10%
Protein 4.48g 13%
Vitamin C 3.3mg 8%
Iron 0.3mg 2%
Calcium 140.3mg 20%

* 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

  • 3.8
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free

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