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 
Eggplant Parmesan Recipe

Directions:

  1. 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! 

Home Cooking with Jess – Mini Peppers Appetizer