Eggplant Parmesan Stacks

Name: Eggplant Parmesan Stacks
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 6 servings coarse salt; 18 mediums 18 eggplant rounds (each 1/4 inch thick and at least 3 inches in diameter; about 3 medium eggplants); 79 milliliters thinly sliced fresh basil; 113 grams fresh mozzarella, thinly sliced and torn into small pieces; 3 garlic cloves, very thinly sliced; 237 milliliters extra-virgin olive oil; 1 Tbsp coarsely chopped fresh oregano, plus leaves and sprigs for garnish; 177 milliliters freshly grated parmesan cheese, plus shavings for serving; 680 grams plum tomatoes (about , coarsely chopped

The recipe Eggplant Parmesan Stacks could satisfy your Mediterranean craving in around 45 minutes. This main course has 506 calories, 23g of protein, and 14g of fat per serving. This gluten free and primal recipe serves 6. A mixture of oregano, parmesan cheese, mozzarella, and a handful of other ingredients are all it takes to make this recipe so scrumptious.