If you haven’t cooked with eggplant, do not keep scrolling! It may not sound like a sexy ingredient, but this dish is something I will repeat… often. I made ratatouille last week and picked up the ingredients off of the dollar table baskets at Jebbia’s in Wheeling. I only needed one of the two eggplants (for $1) to make the ratatouille, and what else do you do with eggplant? I have seen eggplant parmesan recipes floating around a lot and honestly, that’s what I intended to make. It was once I started layering it that I realized “stacks” would be a perfect portion.
I think sweating the eggplant is a must. It’s such a water dense veggie. I cut them into rounds, lined them on a baking sheet and sprinkled them with salt. But the time my ratatouille was assembled (10-15 minutes), I was able to blot a lot of liquid off of the eggplant.
You can use breadcrumbs to coat them, but I used a mixture of coconut flour and parmesan cheese to keep it lower carb. You can use any sauce you like!
Eggplant Parmesan Stacks Recipe
Ingredients:
- 1 eggplant cut into 12 rounds
- 1 egg
- 1/2 cup of Parmesan cheese
- 1/4 cup coconut flour
- 1 tbsp of Italian seasoning
- 2 cups of red sauce
- 1 cup of shredded mozzarella
Directions:
- Preheat the oven to 375.
- Sweat the eggplant rounds by placing them on a parchment lined baking sheet, sprinkle with salt and let moisture draw out for 10-15 minutes.
- Blot the rounds with a towel to soak up the liquid.
- Make the breading station. Have the eggplant, a dish with egg and a dish with a mixture of coconut flour, parm cheese and italian seasoning.
- Dip the eggplant in the egg, drain, and dip in the parm mixture, place on the baking sheet.
- Repeat with all of the eggplant rounds and bake for 15 minutes.
- Put a thin layer of sauce on the bottom of a baking dish.
- Layer breaded eggplant, a good spoonful of sauce and a heavy pinch of cheese in 4 stacks with 3 rounds each.
- Bake on 375 for 10 minutes.
Enjoy!
