Broiled Eggplant Stacks With Mozzarella And Basil Marinara

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · vegetarian, gluten-free, low-carb, high-protein

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Ingredients

• 1 large, cut into 1/2-inch rounds eggplant
• 6 oz, sliced fresh mozzarella
• 1/2 cup whole milk ricotta
• 1/2 cup grated parmesan
• 1 can (28 oz) crushed tomatoes
• 1/2 cup olive oil
• 3 cloves, minced garlic
• 1/2 cup, torn fresh basil
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/2 tbsp kosher salt
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Salt the eggplant rounds on both sides and lay them on paper towels for 15 minutes, until beads of water sit on the surface. Pat them completely dry, which is what stops them soaking up all the oil.
2. Warm 2 tablespoons of the olive oil in a saucepan, cook the garlic and red pepper flakes 30 seconds, then add the crushed tomatoes and oregano. Simmer 20 minutes, until it darkens and thickens enough to hold its shape on a spoon. Stir in half the basil.
3. Heat the broiler. Brush the eggplant rounds with the remaining oil, spread them on sheet pans, and broil 4 minutes a side, until browned in patches and completely soft in the middle.
4. Stack the rounds in fours in a baking dish, spooning marinara, ricotta and parmesan between the layers and finishing each stack with mozzarella.
5. Broil the stacks 4 to 5 minutes, until the mozzarella is bubbling and blistered brown at the edges. Rest 5 minutes and top with the rest of the basil.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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