Eggplant Stack
This incredible meal is both vegetarian and very healthy. Made with almond flour, it eliminates all of the carbs a traditional breaded eggplant would have. You can either serve it as an appetizer or as a main dish and it will be loved just the same!
Eggplant Stack
A healthy vegetarian recipe that uses simple Italian and Caprese flavors to create a meal that is both guilt-free and crave-able.
Ingredients
Eggplant
- 1 eggplant
- 2 eggs
- 1 ½ cup almond flour
- salt and pepper
- ½ T parsley
- ½ T basil
- 1 t oregano
- vegetable oil
Ricotta
- 1 cup ricotta cheese
- salt and pepper
Roasted Tomatoes
- 1 package cherry tomatoes
- olive oil
- 4 cloves garlic minced
- ½ t salt
- ½ t pepper
- 1 T basil
- 1 T parsley
Other
- ½ cup spinach leaves with the stems trimmed off
- balsamic glaze optional
- marinara sauce of your choice
Instructions
Eggplant
- Peel eggplant and slice into circles about 1/4 inch thick.
- In one dish, break and whisk the 2 eggs. In a separate dish, add the almond flour and season with salt, pepper, parsley, basil, and oregano.
- Dip your eggplant slice into the egg and turn it over so it's completely covered. Let the excess drain off and then put it into the almond flour mixture and fully coat it.
- Heat about 1/4 inch vegetable oil in a pan.
- Fry the eggplant for about 2 minutes on each side, or until golden brown.
Roasted Cherry Tomatoes
- Preheat oven to 400° F.
- Lay the cherry tomatoes on a small baking sheet and drizzle them with olive oil.
- Add the garlic and season them with salt, pepper, basil, and parsley. Mix until the tomatoes are completely coated.
- Roast them in the oven for 30-40 minutes or until the tomatoes start to blister and pop.
Ricotta
- Season the ricotta cheese with salt and pepper and combine. Set aside.
Assembling the Stack
- Layer some marinara sauce on the bottom of your plate.
- Lay down one slice of eggplant and top it with your ricotta cheese mixture. Next, place 3 or of your roasted tomatoes on top, and then layer on your spinach leaves.
- Repeat this 3 more times and end the stack with a slice of eggplant on top.
- // Optional: Drizzle balsamic glaze over top.
Notes
If you are worried about the sugar in balsamic glaze, you can create your own by reducing balsamic vinegar and either sugar-free honey or alternative sugar over low/medium heat 🙂
