Eggplant & Tomato Stacks

Name: Eggplant & Tomato Stacks
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 1 eggplant, 2 1/2 to 3 inches in diam, sliced 1/8 inch thick; 10 fresh basil leaves, cut into thin strips; 59 milliliters chopped fresh flat-leaf parsley; 4 garlic cloves, minced; 118 milliliters olive oil, plus more as needed; 1 Tb chopped fresh oregano; 118 milliliters grated Parmigiano-Reggiano cheese; 8 servings Salt and freshly ground pepper, to taste; 5 tomatoes, sliced 1/4 inch thick; 4 yellow onions, diced; 4 zucchini, halved crosswise and sliced lengthwise 1/8 inch thick

Eggplant & Tomato Stacks might be just the side dish you are searching for. This recipe serves 8. Watching your figure? This gluten free and primal recipe has 215 calories, 5g of protein, and 16g of fat per serving. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. Head to the store and pick up tomatoes, salt and pepper, parmigiano-reggiano cheese, and a few other things to make it today.