Eggplant Stack Recipe | Yummly

Eggplant Stack

MESSY CUTTING BOARD
20Ingredients
55Minutes
620Calories
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Ingredients

US|METRIC
  • 1 whole eggplant (cut into 1/4 inch thick slices)
  • salt
  • 4 tablespoons olive oil
  • 1 tablespoon thyme
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon basil
  • 1 teaspoon rosemary
  • 2 medium tomatoes (cut into 1/4 inch slices)
  • 1 small yellow onion (thinly sliced)
  • 1/2 tablespoon butter (unsalted)
  • 2 tablespoons red wine
  • 8 slices mozzarella cheese (cut in half)
  • 2 tablespoons butter (unsalted)
  • 2 tablespoons flour
  • 1/8 teaspoon nutmeg
  • 2 1/2 cups whole milk
  • 1/2 cup Parmesan cheese (shredded)
  • 1 cup merlot (red wine)
  • 1/4 cup balsamic vinegar
  • 1/2 tablespoon butter (unsalted)
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    NutritionView More

    620Calories
    Sodium37% DV890mg
    Fat66% DV43g
    Protein45% DV23g
    Carbs7% DV22g
    Fiber4% DV1g
    Calories620Calories from Fat390
    % DAILY VALUE
    Total Fat43g66%
    Saturated Fat20g100%
    Trans Fat
    Cholesterol90mg30%
    Sodium890mg37%
    Potassium560mg16%
    Protein23g45%
    Calories from Fat390
    % DAILY VALUE
    Total Carbohydrate22g7%
    Dietary Fiber1g4%
    Sugars14g28%
    Vitamin A30%
    Vitamin C15%
    Calcium60%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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