Oven-Roasted Eggplant Parmesan Stacks

Oven-Roasted Eggplant Parmesan Stacks

A taste of Tnuva with Jaime Geller

Servings: 4

Prep time: 15 minutes
cook time: 35 Minutes

¼ cup extra virgin olive oil
1 medium eggplant (about 1 pound)
2 cups premium store-bought or homemade marinara sauce
8 slices Tnuva Mozzarella Cheese
½ cup grated Tnuva Parmesan Cheese

1. Preheat oven to 375°F. Pour oil onto a baking sheet.
2. Slice eggplant into 16 (1-inch thick) rounds.
3. Place rounds on baking sheet, turning so both sides are coated in oil.
4. Roast at 375°F for 25 minutes until tender and golden brown.
5. Place a spoonful of marinara sauce, then half a slice of Tnuva Mozzarella Cheese on top of each eggplant round.
6. Stack 4 rounds on top of each other, so that you have 4 eggplant towers on the pan.
7. Top each eggplant tower with Tnuva Parmesan Cheese.
8. Bake at 375°F for 15 minutes, until cheese is melted and bubbly.