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Sheri's Eggplant & Mozzarella Stacks - Bariatric Edition

Print Recipe
Total Time 1 day 11 hours
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