Stacked Eggplant Parmesan

Stacked Eggplant Parmesan


1 medium eggplant (about 1 pound)
¼ cup Dierbergs flour
½ teaspoon California garlic pepper
½ cup egg substitute
1 cup whole wheat or regular panko bread crumbs
3 tablespoons grated parmesan cheese
Olive oil no-stick cooking spray
1 container (16 ounces) Dierbergs Signature Marinara Sauce (divided)
1 ball (8 ounces) fresh mozzarella cheese, cut into 6 thin slices
1½ teaspoons grated parmesan cheese


Cut eggplant crosswise into 12 slices, each about ½-inch thick.

On sheet of waxed paper, combine flour and garlic pepper.

Place egg substitute in shallow dish. In second shallow dish, combine panko and the ¼ cup parmesan.

Coat eggplant slices with flour mixture, dip into egg, then coat with panko mixture.

Arrange slices in single layer on parchment-lined baking sheet; lightly coat each slice with cooking spray.

Bake in 400˚F. oven until tender, about 20 to 24 minutes.

Spread ¼ cup of the marinara sauce in bottom of 9 x 13-inch baking dish that has been coated with no-stick cooking spray.

Place 6 of the eggplant slices in single layer over sauce. Top each slice with 1 slice mozzarella and 1 tablespoon marinara sauce. Add another layer of eggplant; top with remaining marinara sauce.

Bake in 400˚F. oven until sauce is bubbly and cheese begins to melt, about 8 minutes.

Sprinkle ¼ teaspoon parmesan over each eggplant stack.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 312
Cholesterol: 30 mg
Fat: 15 g
Sodium: 514 mg
Carbohydrates: 27 g
Protein: 14 g
Fiber: 4 g