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Baked Eggplant Parmesan Stacks

February 16, 2015 by Maggie Jones 6 Comments

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Baked eggplant Parmesan stacks are healthy, cheesy and easily made vegan
I’d been toying around for a few weeks with the idea of veggie stacks. I wasn’t sure exactly what I wanted besides eggplant… maybe ratatouille stacks with roasted zucchini, peppers, and goat cheese or mushrooms with a roasted pepper coulis or something Greek-inspired with sumac and feta (all of which will probably still come up on this blog).

I finally landed on eggplant with tomatoes and mozzarella. Essentially a healthier version of Eggplant Parmesan. I was a genius! Surely no one’s ever thought of this!

Light and healthy eggplant Parmesan stacks
A Google search later I realized that everyone has thought of it from Mario Batali to Martha Stewart to a dozen of my favorite bloggers. Oh well. That must mean it’s awesome, right? Right, actually. This dish was incredibly awesome. And surprisingly filling for just 100 calories a stack. I was planning to eat two with a Caesar salad for dinner and ended up packing up the second for lunch the next day.

Baked eggplant Parmesan stacks are light, healthy, and easily made vegan
Light, healthy, and easily made gluten-free and vegan, these Eggplant Parm stacks are now in the regular dinner rotation.

Baked Eggplant Parmesan Stacks Recipe

Yield: 4 stacks

Serving Size: 1 stack

Calories per serving: 96

Fat per serving: 3.5g

Baked Eggplant Parmesan Stacks Recipe

Ingredients

  • 1 eggplant
  • 1/4 c basil
  • 1 c tomato sauce
  • 4 oz mozzarella (substitute vegan if desired)
  • 1 tbs breadcrumbs (substitute gluten-free if desired)
  • olive oil spray (I used my misto)

Instructions

Bake the Eggplant:

Preheat oven to 425F.

Slice the eggplant into 12 approximately 3/4-inch rounds.

Optional: Heavily salt each round and place in a colander set over the sink or a plate for 30 minutes. The salt will draw out the bitter juices. Rinse off the salt and pat reach round dry with a paper towel.

Spray a foil-lined baking sheet with olive oil. Bake the eggplant rounds in a single layer until golden brown and fragrant, about 20-25 minutes.

Prepare the stacks:

Arrange the four largest eggplant rounds on the foil. Sprinkle with salt, pepper, basil and mozzarella. Top with 1-1/2 tablespoons of tomato sauce.

Place the next 4 largest eggplant rounds atop each stack and repeat the layers before adding the smallest eggplant rounds. Top with the remaining basil, tomato sauce and mozzarella. Sprinkle each with breadcrumbs and spray with olive oil.

Return to oven and bake another 5-7 minutes until the cheese is melted and breadcrumbs are golden-brown.

Nutritional Information

Calculated using light mozzarella:

Calories 96
Total Fat 3.5g
Saturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 10mg
Sodium 528mg
Potassium 473mg
Total Carbohydrates 11.3g
Dietary Fiber 5.1g
Sugars 6.1g
Protein 7.3g
Weight Watchers Points: 1
Points Plus: 2

3.1
https://www.homesweetjones.com/2015/02/baked-eggplant-parmesan-stacks/

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Filed Under: Entrees: Vegetarian and Vegan, Recipes Tagged With: 40 Minutes or Less, Cheap Eats, Gluten Free, Kid Friendly, Low Calorie, Low Fat, Paleo, Vegan, Vegetarian

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Comments

  1. Katie (The Muffin Myth) says

    February 16, 2015 at 11:52 pm

    Isn’t that the way of the internet, though? Every time you think you’ve come up with something amazing and unique, nope! I love the looks of these stacks though! I’ve done a version of baked eggplant parm where I used the eggplant layers to make caprese sandwiches with slices of tomato and basil, but that’s more of a summer dish. This is perfect for this time of year, I’ll definitely give it a go!

    Reply
    • Maggie Jones says

      February 17, 2015 at 9:25 am

      Mmmmm… that eggplant caprese sandwich sounds so good I may not be able to wait for Summer. Yum!

      Reply
  2. Thalia @ butter and brioche says

    February 17, 2015 at 1:19 pm

    I love a classic eggplant parmesan – and this dish is nothing short of amazing. Craving it now!

    Reply
  3. davesvalentine says

    January 10, 2016 at 2:29 pm

    Where is the parmesan?

    Reply
    • Maggie Jones says

      January 11, 2016 at 7:54 pm

      No Parmesan cheese required for these Eggplant Parmesan stacks – there’s actually no Parmesan required for traditional Parmigiana – according to Wikipedia, “Some recipes use hard grated cheeses such as Parmigiano, while others use softer melting cheeses like mozzarella, or a combination of these.” If it’s on Wikipedia, it must be true.

      To be on the safe side, though, you might want to add a sprinkle on your own 🙂

      Reply
  4. Graham says

    January 11, 2016 at 12:03 am

    Always looking for delicious recipes for eggplant. Sounds good.

    Reply

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