Roasted Eggplant and Potato Stacks
A light and rustic vegetarian dish featuring layers of tender roasted eggplant and potato, seasoned with garlic and herbs, and topped with a savory sprinkle of Parmesan cheese. A wholesome and satisfying meal.

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856 kalorija
$4 po porciji
$45 min
2 porcija
general, any cuisine
Sastojci
- 1 large eggplant (approx. 400g)
- 2 medium potatoes (approx. 300g)
- 1 medium onion
- 2 cloves garlic, minced
- 45ml olive oil
- 30g Parmesan cheese, grated
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
Dostupno za NutriPro članove.
Upute za pripremu
- 1.Preheat your oven to 200°C. Slice the eggplant and potatoes into 1cm thick rounds. Finely chop the onion.
- 2.In a large bowl, toss the eggplant and potato slices with the olive oil, minced garlic, dried oregano, salt, and pepper until everything is evenly coated.
- 3.Arrange the seasoned vegetable slices in a single layer on one or two large baking sheets lined with parchment paper.
- 4.Roast for 20-25 minutes, or until the vegetables begin to soften and turn golden at the edges.
- 5.Remove the baking sheets from the oven. Carefully create stacks on the baking sheet by alternating layers of potato and eggplant.
- 6.Top each stack with a sprinkle of the grated Parmesan cheese.
- 7.Return the stacks to the oven and bake for another 10-15 minutes, until the vegetables are fully tender and the cheese is melted and golden brown. Serve immediately.
Nutritivne informacije
49g
fat
88g
carbs
20g
fiber
20g
protein
Zašto baš ovaj recept
This recipe is a healthy, plant-forward meal rich in fiber and antioxidants from eggplant and potato. By removing pork and using heart-healthy olive oil and a minimal amount of cheese for flavor, it becomes a light yet satisfying and balanced vegetarian dish.







