Sheri's Eggplant & Mozzarella Stacks - Bariatric Edition

Print Recipe

Total Time 1 11

Servings 2

Calories 197 kcal

Ingredients

1/2 cup Marinara Sauce
1 Eggplant (medium, cut into 1/2-inch rounds)
2 oz Mozzarella Cheese (shredded)
2 tbsps Parmigiano Reggiano (shredded)

Instructions

Preheat the oven to 350°F (175°C). Line a baking dish with parchment paper.
Spread 1/3 of the marinara sauce all over the bottom of the dish. Layer in little stacks of eggplant, mozzarella, and the remaining marinara sauce. Each stack will likely be three to four eggplant rounds high. Bake for 20 minutes or until it softens slightly and the cheese has melted.
Garnish with parmesan cheese and enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: One serving is half an eggplant or aproximately two stacks.

Make it Vegan: Use vegan cheese shreds instead.

More Flavor: Garnish with fresh basil.

Serve it With: Pasta, rice, or protein of choice.

Nutrition

Fat...........9g

Carbs.....18g

Fiber.......9g

Sugar......11g

Protein....10g

Healthy Hugs,

About the Author: Sheri Burke is a Registered Holistic Nutritionist and Bariatric Surgery Coordinator at International Patient Facilitators in Tijuana and Cancun, Mexico. She has worked with bariatric surgery clients for over 10 years and especially enjoys providing nutritional guidance to pre and post bariatric clients. In her free time, she enjoys spending time with her husband and two teens and cooking up a nutritional storm in the kitchen.

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