Eggplant Mozzarella Stacks over Seasonal Vegetables
Servings Prep Time
3 35mins total
Servings Prep Time
3 35mins total
Ingredients
Instructions
  1. Preheat oven to 375 degrees. Line 1 baking sheet with parchment paper or oil sprayed foil.
  2. Slice eggplant into circles/quarters that are evenly sliced (~1/2 inch thickness)
  3. Beat eggs into a medium size bowl and set aside. Stir together bread crumbs, Italian seasoning, and salt in a medium bowl and set aside.
  4. Dip eggplant circles into beaten egg wash followed by being dredged and covered in seasoned panko.
  5. Evenly distribute on baking sheet.
  6. As you complete the first layer of eggplant (1/2 of the cut eggplant), top each coated eggplant with 2 T. of shredded mozzarella.
  7. Place the remaining ½ of coated eggplant on top of the mozzarella. Finish with a final layer of 2 T. of mozzarella cheese.
  8. Bake stacks for 20-25 minutes until golden brown and cooked through.
  9. Serve with seasonal vegetable of your choice. I love this with sliced tomatoes tossed with fresh basil, salt and olive oil; however, you serve the eggplant stacks with whatever you enjoy.
Recipe Notes

The Purpose: regulate free-radical oxidation, feed healthy bacteria and the microbiome within the gut, promote insulin sensitivity, promote the anti-inflammatory processes, optimize performance, utilize fats to increase fat soluble vitamin absorption, quick and easy, preparation of a recipe that can be utilized frequently throughout the week, ability of vegetables to taste awesome, freezer friendly (prior to baking and topped with cheese)

Nutrition Information: nut free, potentially gluten-free
Calories: 410
Carbohydrates: 34 gms
Protein: 25 gms
Fat: 24 gms
Fiber: 8 gms
Sodium: 720 mgs
Added Sugars: 0 gm