Turkey and Eggplant Stacks

Servings
4

Ingredients

1/4 c seasoned bread crumbs

2 tbsp Parmesan cheese

1-1/2 tbsp reduced-calorie Italian salad dressing

1-1/2 lbs eggplant (about 4-inch diameter), cut into 8 (1/2-inch) slices

1/2 c reduced-sodium spaghetti sauce

1 Package (8 oz) TURKEY SALAMI SLICES

8 Slices reduced-calorie Mozzarella Cheese

Directions

In a pie plate combine bread crumbs and Parmesan cheese. Pour salad dressing into another pie plate.

Dip eggplant slices in salad dressing to coat. Then dip slices in crumb mixture to coat. Arrange on 10-X 15-X 2-inch jellyroll pan sprayed with nonstick cooking spray.

Bake slices at 350 degrees F for 7 minutes; turn slices over and bake another 5 minutes. Top each slice with 1 tablespoon spaghetti sauce, a slice of salami and a slice of cheese. Bake stacks for additional 2 minutes or until cheese is melted.

Nutrition Facts

Total Calories 387

Total Fat 20 g

% Daily Total Fat 46

Cholesterol 27 g

Sodium 905 mg

Total Carbohydrates 22 g

Protein 31 g