Eggplant Stacks

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 153kcal

1 Eggplant
1 cup Marinara sauce Nutrition based on Rao's Homemade Marinara Sauce
1 cup Spinach
1 cup Italian breadcrumbs Nutrition based on 365 by Whole Foods Market, Italian Style Bread Crumbs
1 cup Plant-based milk
2 tbsp Parsley For garnish

Preheat the oven to 450℉. Cut eggplant into ¼" rounds or the "Rondelle Cut."
Add plant-based milk and breadcrumbs to two separate mixing bowls. Submerge eggplant rounds in the plant-based milk and press each side into the breadcrumbs. Place breaded eggplant rounds onto a parchment-lined sheet pan. Bread remaining eggplant rounds and put them all onto the sheet pan.
Roast at 450℉ for 30 minutes, flipping each round over halfway through.
Add a dollop of marinara sauce and a few pieces of spinach to all eggplant rounds. Stack rounds to create five stacks. Cover with marinara sauce and bake at 450℉ for 10 minutes. Garnish with minced parsley.